A mouth-watering display of golden brown Gluten-Free Espresso Thumbprint Cookies, beautifully arranged on a minimalist white plate on marble countertops, with soft natural morning light illuminating from an east window. Fresh herbs are subtly visible in the background, creating a warm, inviting scene with soft shadows and a clean, tidy presentation. No hands visible.

Gluten-Free Espresso Thumbprint Cookies: Ultimate Guide

ByMaya
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A delicious close-up, slightly elevated shot of a stack of three Gluten-Free Espresso Thumbprint Cookies on a small ceramic bowl on the same wooden cutting board, showcasing their rich chocolate ganache and inviting texture, bathed in natural morning light with soft shadows and a warm tone. Fresh herbs are visible in the background on the marble countertop. No hands visible.

Gluten-Free Espresso Thumbprint Cookies

Gluten-Free Espresso Thumbprint Cookies with Rich Chocolate Ganache are truly a revelation, proving that allergen-friendly treats can be every bit as decadent and satisfying as their traditional counterparts. For years, my kitchen has been a testing ground for gluten-free baking that refuses to compromise on flavor or texture, aiming to create something spectacular that would shine proudly alongside any classic bakery cookie.

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My deep love for coffee and chocolate was the driving force behind countless weekend experiments, eventually leading to this very recipe. If you’ve ever enjoyed a classic version, like my Chocolate Espresso Thumbprint Cookies recipe, you’ll understand the inspiration behind translating that beloved experience into a gluten-free masterpiece.

This particular creation became that shining star, a labor of love resulting in a tender espresso-infused cookie cradling a pool of rich chocolate ganache. It’s a little project that brings immense joy, perfect for when you want to treat yourself or share a truly special homemade dessert. And for those always seeking more incredible gluten-free inspiration, you might enjoy exploring other delightful variations, like those found at Taste Charm.

Gluten-Free Espresso Thumbprint Cookies: Ultimate Guide
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Gluten-Free Espresso Thumbprint Cookies: Ultimate Guide

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Decadent gluten-free thumbprint cookies bursting with rich espresso flavor, filled with a luxurious dark chocolate ganache. A perfect treat for coffee lovers!

Ingredients

  • For the Cookies:

  • 1/2 cup (113g) unsalted butter, softened

  • 1/2 cup (100g) granulated sugar

  • 1 large egg yolk

  • 1 tsp vanilla extract

  • 2 tbsp strong brewed espresso, cooled, or 2 tsp espresso powder dissolved in 2 tbsp hot water

  • 1 1/2 cups (180g) gluten-free all-purpose flour blend (with xanthan gum)

  • 1/4 cup (28g) almond flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • For the Chocolate Ganache:

  • 1/2 cup (120ml) heavy cream

  • 4 oz (113g) dark chocolate, finely chopped

Directions

  • 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • 2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  • 3. Beat in the egg yolk, vanilla extract, and cooled espresso until well combined.
  • 4. In a separate medium bowl, whisk together gluten-free all-purpose flour blend, almond flour, baking powder, and salt.
  • 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
  • 6. Roll dough into 1-inch balls. Place on the prepared baking sheet, about 2 inches apart.
  • 7. Using your thumb or the back of a small spoon, create an indentation in the center of each cookie ball.
  • 8. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and re-press the indentations if they have puffed up. Let cool completely on a wire rack.
  • 9. While cookies cool, prepare the ganache. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
  • 10. Place chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let sit for 5 minutes without stirring.
  • 11. Stir gently from the center outwards until the ganache is smooth and glossy.
  • 12. Once cookies are completely cool, spoon or pipe the chocolate ganache into each thumbprint.
  • 13. Allow ganache to set at room temperature or in the refrigerator for about 30 minutes before serving.

Notes

    • The Perfect Indent: Don’t be afraid to make a good, deep thumbprint! If the cookies puff up slightly during baking, gently re-press the center with the back of a spoon right after they come out of the oven. This creates a lovely well for your ganache.
    • Ganache Glow-Up: For an extra glossy ganache, ensure your cream is hot enough to melt the chocolate completely, but don’t boil it. Stirring gently and patiently from the center prevents it from seizing, leaving you with that rich, silky finish.
    • Espresso Strength: The key to amazing espresso flavor is using strong, good-quality espresso. If you’re using instant espresso powder, make sure it’s finely ground and dissolves completely for the best, most even coffee punch.

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