Thumbprint Cookies with Strawberry and Chocolate Ganche - gluten free & vegan (top 8 allergen free)

Here is a traditional recipe for Thumbprint cookies.  
I decided to make these with a combination of strawberry filling and chocolate ganache since we are so close to Valentines Day!

One of the bonuses with Thumbprint cookies are that you can fill them with whatever you are craving at the moment and they aren't just for Christmas.  All you have to do is switch up the filling for whatever occasion you bake them for.  You could do mint ganache for St. Patty's day, a pumpkin filling for Thanksgiving/Fall or even a whipped fruit filling for Easter.  

The great thing about this cookie recipe is that the ingredient list is small and they come together quite quickly.  The ganache recipe for this cookie is really delicious and simple!  I can't wait to try it for some other baking ideas.  It firms up nicely, but is still quite creamy.  We made some with just the ganache and some with the jam and drizzled ganache.  



gluten free/vegan...allergy free




Thumbprint Cookies:
parchment lined cookie sheet

1 Cup  Brown Rice Flour
3/4 Cup  White Rice Flour ( I used Sweet White Rice Flour)
1/2 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1 tsp.  Xantham Gum
1/4 tsp.  Fine Sea Salt
1 Cup  Butter Substitute ( I use Earth Balance Spread-soy free)
1 Cup  Organic Powdered Sugar
2 tsp.  Organic Pure Vanilla Extract

Strawberry Jelly
Chocolate Ganache

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
In small bowl mix together, brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum and sea salt.  Set aside.  In large mixing bowl with paddle attachment cream together, butter substitute, powdered sugar and vanilla.  Once light and fluffy slowly add flour mixture, scraping down when needed.  Place 2 tsp. sized cookie dough balls on cookie sheets.  Bake 8 minutes, remove from oven and press a thumbprint into the 1/2 baked cookies.  Place back into the oven and bake for additional 5 minutes.  Cool completely before adding the toppings.  Enjoy!

Chocolate Ganache:

3 oz.  Allergy Free Chocolate Chips ( I use Enjoy Life Brand)
3 TB  Butter Substitute ( I use Earth Balance Spread- soy free)
1 tsp.  Corn Syrup

Over medium heat in a double boiler, add chocolate, butter and corn syrup.   Whisk until melted together.  Remove from heat and top cooled Thumbprint Cookies.

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Also shared at: Fat Tuesday,Waste Not Want Not Wednesday, Gluten Free Wednesdays,Allergy Free Wednesday,Gluten Free Fridays, Whole Food Friday