Chocolate & Peanut Butter Thumbprint Cookies {gluten-free}


Thanks to a generous birthday gift from a sweet friend, I recently attended a cooking class at Sur la Table. The theme of the class was superfoods, and everything we made was delicious. Not surprisingly, dessert was one of the stand-out courses, so I was pleased when the instructor handed each attendant a packet with the recipes from the course; I would definitely be making the Chocolate-Coconut Crinkle Cookies at home.


A week went by, and instead of making the cookies exactly as we had in class, I decided to alter the recipe a bit and make the dough into a completely different cookie.

My adapted version yields a softer cookie due to additional coconut oil, as well as a richer chocolate flavor thanks to a bit more chocolate; I omitted the powdered sugar called for in the original crinkle cookie recipe and instead made a peanut butter-filled thumbprint indentation on top of each cookie.


These cookies are to be enjoyed both by those who do and those who do not follow a gluten-free diet. If you can’t (or choose not to) eat wheat, then let me introduce you to your new favorite gluten-free dessert! If wheat is part of your diet, you’ll still love these cookies because seriously… chocolate & peanut butter. Enough said.





Chocolate & Peanut Butter Thumbprint Cookies {gluten-free}

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: bake dessert gluten-free almonds chocolate peanut butter cookies

Ingredients (24 cookies)

  • 1/2 cup dark chocolate chips
  • 1/2 cup melted virgin coconut oil (measure after melting)
  • 2 1/2 cups blanched almond flour (NOT almond meal, which is coarser and includes the almond skins), sifted to get rid of any lumps
  • 2 Tbsp coconut flour
  • 3 Tbsp unsweetened cocoa powder
  • 1/2 cup coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large eggs, preferably organic
  • 1/2 tsp pure vanilla extract
  • natural salted peanut butter, preferably organic, well-stirred (look for one that lists only peanuts and salt in the ingredient list)


Combine the chocolate chips and liquid coconut oil in a microwave-safe bowl. Heat on high for 30 seconds, stir, then heat for another 30 seconds; stir again (chocolate should be fully melted at this point) and set aside to cool.

In a large mixing bowl, whisk together the sifted almond flour, coconut flour, cocoa powder, coconut palm sugar, baking soda, and salt.

In a medium mixing bowl, whisk together the eggs, vanilla extract, and cooled melted chocolate/coconut oil mixture.

Pour wet ingredients into dry ingredients and stir until well-combined. Cover bowl with plastic wrap and refrigerate for about 15-20 minutes, or until dough is firm.

Preheat oven to 350°F.

Line two large baking sheets with unbleached parchment paper or silicone baking mats. Using a cookie scoop, mini ice cream scoop, or a spoon, scoop dough out onto prepared baking sheets. Cookies will not spread, so no need to leave much room between them.

Bake at 350°F for 10 minutes.

While cookies are still very soft, carefully press thumb into the center of each to form a shallow indentation.

Let cookies cool completely on the baking sheets.

When cookies are completely cool, fill each indentation with about 1/2-1 tsp of peanut butter.

Store cookies in an airtight container in the refrigerator.

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No-Churn Strawberry Ice Cream {vegan}

strawberry ice cream

We are currently immersed in an oppressive heat wave here in New England. I know some of you are probably rolling your eyes at my inability to handle a humid 95°, but I am just not cut out for the heat… especially humid heat.

All I want to eat is cold, frosty, fruity, frozen goodness such as this No-Churn Strawberry Ice Cream:

strawberry ice cream

Comprised solely of raw cashews, fresh strawberries, maple syrup, and vanilla extract, this vegan ice “cream” is super easy to make if you have a high-speed blender such as a Vitamix. Just soak raw cashews in water for a couple of hours to soften them up, then blend with the rest of the ingredients and freeze.

The resulting frozen treat is creamy, slightly sweet, and decadent yet healthy.

strawberry ice cream

I can guarantee that this is not going to last long in our freezer!

strawberry ice cream


No-Churn Strawberry Ice Cream {vegan}

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: blender dessert vegan cashews strawberries ice-cream summer


  • 2 cups raw cashews, soaked at least 2 hours
  • 4 cups hulled fresh ripe strawberries (pack the strawberries in lightly)
  • 1/4 cup + 2 Tbsp pure maple syrup (or more, to taste)
  • 1 tsp pure vanilla extract
  • just enough cold filtered water to achieve a creamy consistency (I used about 1/2 cup total)


Drain the cashews and add to a high speed blender. Add in hulled strawberries, maple syrup, and vanilla extract and blend on medium-high speed.

With the motor running, add in water, 1 Tbsp at a time, until the mixture is perfectly smooth but still quite thick. Be advised that the more water you add, the icier the end result will be.

Taste, and add more maple syrup if desired.

Pour/spoon mixture into a container, cover with plastic wrap, and freeze until scoop able but still fairly soft.

NOTE: Best when enjoyed at soft-serve consistency the same day you make it.

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