Soft chocolate cookies with a glossy pool of cherry pie filling in the center and an extra drizzle of chocolate on top. These vegan, gluten-free Cherry Chocolate Thumbprint Cookies are rich, tender, and hard to stop eating — one bite may turn into one too many.
My husband loves anything that combines cherries and chocolate, and I had a can of cherry pie filling waiting in the pantry. Instead of making a full cake, I adapted a favorite chocolate crinkle cookie dough into bite-sized thumbprints. The dough is easy to shape, holds a well nicely, and bakes into reliably soft cookies when you watch the oven closely.
Make sure your cherry pie filling is labeled gluten-free if you need these to be gluten-free, as not all canned fillings are free of gluten. Also, these cookies are sensitive to bake time: a minute too long can change them from soft and tender to firm and dry. I recommend baking while you can focus so you can remove them as soon as they are set.
Cherry Chocolate Thumbprint Cookies
These thumbprint cookies combine deep chocolate flavor with bright cherry pie filling. They are naturally vegan and can be made gluten-free using your favorite basic gluten-free flour mix. A simple dairy-free chocolate drizzle finishes them off for an elegant look and extra chocolatey bite.
Ingredients
- COOKIES:
- 1 and 1/4 cups basic gluten-free flour mix (or regular flour if not avoiding gluten; use your preferred blend)
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon xanthan gum (omit if your flour mix already contains it)
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 cup coconut oil (melted)
- 1/3 cup vanilla rice milk (or other plant milk)
- 1 teaspoon vanilla extract
- FILLING:
- One can of cherry pie filling (check labels for allergens and gluten if required)
- DRIZZLE:
- 1/4 cup dairy-free chocolate chips
- 1 teaspoon vanilla rice milk (or other plant milk)
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease or line a baking sheet.
- In a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, granulated sugar, and salt. Mix thoroughly to remove lumps of cocoa powder.
- With the mixer on low, slowly add the melted coconut oil, rice milk, and vanilla extract. Mix until the dough comes together and reaches a pliable, play-dough-like consistency. Scrape down the bowl as needed.
- Grease a cookie scoop or your hands and form the dough into equal-sized balls. Place them on the prepared baking sheet, leaving space for a small spread.
- Press a deep thumbprint into the center of each dough ball. Fill each well generously with cherry pie filling; you will likely have some filling leftover.
- Bake on the center rack for 6–8 minutes. Watch closely: these cookies set quickly and will dry out if overbaked. Remove them as soon as the edges are firm and the centers look set but still soft.
- Let the cookies cool on the baking sheet for about one minute, then transfer them to a wire rack to finish setting. They may appear fragile while warm, so handle gently.
- While the cookies cool, melt the dairy-free chocolate chips with the teaspoon of plant milk in short intervals in the microwave (about 15–30 seconds), stirring until smooth. Drizzle the melted chocolate over the cooled cookies for a finishing touch.
Tips, Variations, and Storage
Baking tips: these cookies depend on precise bake time to stay soft. Keep an eye on the oven and remove them as soon as the centers look set. If you prefer a firmer cookie, add an extra minute, but remember they will firm up more as they cool.
Variations: swap the cherry filling for raspberry, strawberry, or apricot pie filling to change the flavor profile. For extra texture, sprinkle a few chopped dark chocolate pieces over the warm cherries before the drizzle sets.
Storage: store cooled cookies in an airtight container at room temperature for 2–3 days. To extend freshness, refrigerate for up to a week; allow chilled cookies to come to room temperature before serving for the best texture. You can also freeze baked cookies in a single layer, then transfer to a sealed container, and freeze for longer storage. Thaw overnight in the refrigerator or at room temperature.
A note on ingredients and allergies: always read labels for pre-made items like cherry pie filling, chocolate chips, and flour blends to ensure they meet your dietary needs. These cookies are easily adapted for different allergies by choosing appropriate mixes and dairy-free chocolate.
Recipe inspiration: adapted from a classic thumbprint idea and my own Chocolate Crinkle Cookie recipe. I hope these cherry chocolate thumbprints bring a little homemade comfort to your day — warm from the oven, they’re a simple way to lift spirits.
