Chocolate Fudge Dulce de Leche Thumbprint Cookies Recipe (Gluten Free Option)

If Chocolate + Dulce de Leche isn’t a combo on your radar, you need to amend that immediately!

These cookies are chock(olate) full of flavour, and are quick to whip up. Enjoy, but be advised - these are hard to eat in moderation!

The Recipe

Prep Time: 10 minutes

Cooking time: 10 - 11 minutes

Total Time: 20 - 21 minutes

Yield: 20-22 chocolate fudge dulce de leche thumbprint cookies

1/2 cup (113g) salted butter
1 1/4 cup (125g) granulated sugar
1/4 cup (60ml) milk
1 egg
2 tsp vanilla extract
1 1/2 cups (192g) flour
- If using gluten free flour without xanthan gum, add 1/2 tsp
- I recommend Bob’s Red Mill 1-to-1 Flour Blend (therefore, no need for extra xanthan gum)
1/2 cup (50g) cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup (150g) dulce de leche

Preheat the oven to 350°F (180°C)
In one bowl, cream together 1/2 cup (113g) salted butter, 1 1/4 cup (150g) granulated sugar, 2 tsp vanilla extract
Whisk in 1 egg
Stir in 1/4 cup (60ml) milk
In a separate bowl, add 1 1/2 cups (192g) flour, 1/2 cup (50g) cocoa powder, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Line a baking pan with either parchment paper - OR - cooking spray
Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray
With your thumb (or a small spoon), create small indents in the cookies
Fill the idents with the dulce de leche
Bake the biscuits in the oven at 350°F (180°C) for 10 - 11 minutes
Allow the cookies to cool for a minimum of 15 minutes before tucking in
Enjoy!