Chocolate Cherry Brownie Thumbprint Cookies
Rich, dark chocolate brownie cookies with a sour cherry jam center and lots of chocolate drizzle on top.
Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
10minutes 60 minutes
Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
10minutes 60 minutes
Ingredients
Instructions
  1. Cream the non-dairy butter and sugar together until light and creamy, approximately 2 minutes.
  2. Add the aquafaba, milk and vanilla. Beat well. Mix will look a little curdled – that’s ok!
  3. Add the flour, cocoa powder, baking powder and salt and mix until completely combined.
  4. Chill the dough for 1 hour in the fridge.
  5. Preheat oven to 350F. Line a baking sheet with parchment paper or very lightly spray with oil.
  6. Roll the chocolate cookie dough into 1″ ball. Press your thumb gently in the middle to form a small hole. Fill each thumbprint with jam.
  7. Bake for 10 minutes. Cookies will still be a little soft when you remove them from the oven. This is ok, they will cook more as they cool. Wait 6-8 minutes, then move them to a wiring cooling rack to cool completely.
  8. Melt the chocolate chips in a small oven safe bowl in 15 second increments, stirring after each time, until melted.
  9. Drizzle chocolate over completely cooled cookies.
  10. Enjoy!
Recipe Notes

(*) Aquafaba is the brine from a can of beans, the stuff you used to drain down the sink (don’t do that anymore!). It makes an excellent egg replacement. You can also use the cooking liquid from homemade beans. See www.aquafaba.com for more info.

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