Naturally pink chocolate thumbprint cookies are perfect for Valentines, baby or wedding showers, or a Tuesday! gluten and dairy free cookies
recipe originally published February 3, 2012
Now that February is here, I can really start celebrating Valentines and all things pink.
Once I saw the beautiful color that comes from beet juice, I started coloring everything pink. I am also drinking a lot of beet juice. The juice balances out all the desserts we are enjoying.
I am super excited about these chocolate thumbprint cookies. They have a sweet buttery flavor and a perfect soft consistency. I have already made two other cookie styles in addition to the thumbprint.
Happy Valentines Day!
and don't worry, the pink color will come off your hands. usually within a day.
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Chocolate Thumbprint Cookies
A naturally pink butter cookie topped with rich chocolate – perfect for Valentines, baby or wedding showers, or a Tuesday!
Ingredients
- 1 cup dairy free butter
- ⅓ cup sugar
- ¼ cup dairy free milk
- 1 tablespoon vanilla
- 2 cups gluten free all purpose flour
- 1 teaspoon baking powder
- juice from 1 beet
- 8 ounces dark chocolate
- 1 tablespoon coconut oil
- 1 ounce whiskey (optional)
Instructions
- Preheat oven to 300 °F. Line baking sheets with parchment.
- Cream together butter, sugar, milk and vanilla.
- Stir in beet juice.
- Sift in flour. Combine until dough forms, do not over mix.
- Knead into a ball. Cool in refrigerator 10 minutes.
- Roll one inch pieces of dough into a ball. Make a thumbprint, place on prepared baking sheet.
- Bake at 300 °F for 25 minutes.
- Remove from oven. Cool completely.
- In small saucepan over low heat, melt chocolate and coconut oil.
- Remove from heat, carefully stir in whiskey if using.
- Allow chocolate to cool slightly. Top each cookie with a spoonful of melted chocolate.
Notes
gluten, dairy, egg free, vegan recipe
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 108mgCarbohydrates: 15gFiber: 0gSugar: 5gProtein: 2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Jennifer | Bake or Break says
These are adorable! I've so wanted to try using beet juice for food coloring. The color looks great!
Kristina Sloggett says
thank you Jennifer! I love how the beet color turns out, I have used it many times and get some really great pinks!
des @ lifesambrosia says
These are just gorgeous! I am not a huge fan of beets I must admit, but I love the color they give you here. And that whiskey ganache?! Yes, please!
Kristina Sloggett says
thanks Des! and yes, that whiskey ganache... good stuff! I haven't always been a big beet fan (have you had them roasted? I love them roasted!), but you use so little of the beet juice to color, there is no flavor.
Alisa @ Go Dairy Free says
Those are adorable! And I love that you only use beet juice to color them!
Kristina Sloggett says
beet juice is phenomenal as a food coloring, especially this time of year! you need so little that the flavor is not detectable...
Rachel Cooks says
You had me at "whiskey ganache."
Jann says
I live with an alcoholic, can you tell me how to make the chocolate ganache without the whiskey...and can you tell me how to get the juice from the beet without a juicer??? I have put this reply up several times but for some reason it keeps leaving out several words so you can't even read it or understand it???!!! Anyway I love these cookies they look beautiful and I want to try them so bad!!! and I must tell you how very talented I think you are!!!
Kristina Sloggett says
hello Jann! you can easily make this chocolate ganache without the whiskey - it will be just as delicious!
zoe says
These sound amazing and I'm looking forward to making them, but I'm wondering how they are gluten free when it calls for whiskey, what other kind of liquor can you use to make them completely gluten free?
Kristina Sloggett says
hi Zoe,
whiskey (and all other distilled spirits) is gluten free and safe for celiac and gluten intolerant people; the distilling process removes all traces of gluten in the end product. I originally found this information on celiac.com safe foods list : http://www.celiac.com/articles/222/1/Gluten-Free-Alcoholic-Beverages/Page1.html
Tommy says
these are beautiful, mama! we are making them right now so I had to say hi! XO
Jonathan says
looks great, you have unique things here!
hihorosie says
mm, yummers! Love the pink!
Amanda says
These are adorable! So perfect for valentines day, and the whisky ganache is PERFECT! We hope you share this with other food lovers on our community page! Our food lovers would love to read about this delicious treat! http://bit.ly/wlZhX4