Vegan Chocolate Thumbprint Cookies

Step 1

Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.

Step 2

In a heatproof bowl above a pot of simmering water (or in the microwave), melt the oil and chocolate together. Set aside to cool until warm.

Step 3

Add the sugar and non-dairy milk to the melted chocolate, and whisk until combined.

Step 4

Sift in the flour, almond flour, cocoa powder, baking powder and salt, and mix well with a wooden spoon or spatula until you get a smooth, soft cookie dough that shouldn't be sticky to the touch.If the cookie dough feels too soft to handle at this stage, you can chill it in the fridge for 20 - 30 minutes before rolling it into individual cookie dough balls.

Step 5

Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkles (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 30 cookies, you should be able to fit about 15 cookie dough balls per baking sheet.

Step 6

Use a 1/2 teaspoon measuring spoon to make a well in the centre of each cookie dough ball.

Step 7

Bake one baking sheet at a time at 355ºF (180ºC) for about 10 minutes or until slightly puffed up.

Step 8

Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.

Step 9

Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.

Step 10

Combine all vegan chocolate fudge filling ingredients in a saucepan and cook over medium-high heat with frequent stirring until the chocolate is melted and you get a smooth, glossy fudge sauce.

Step 11

Remove from heat and allow to cool slightly – you want it to be of a spoonable consistency, but not too runny.

Step 12

Spoon the chocolate fudge filling into the wells of the thumbprint cookies, then allow it to set and firm up for about 20 - 30 minutes before serving.

Step 13

The cookies keep well for about 1 week in a closed container in a cool dry place.