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Triple chocolate thumbprint cookies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Crunchy, simple and super healthy cookies filled with the most decadent and delicious peanut butter and chocolate cream in the world!

Course: Breakfast, Dessert
Servings: 16 cookies
Author: Gaspar Carreira
  • 1 1/3 cup wholewheat flour for gluten free version replace with buckwheat flour
  • 1 cup quinoa flour
  • 1/2 cup liquid oil
  • 1/2 cup coconut or muscovado sugar
  • 1/2 cup raw cacao powder
  • 2 eggs or 3 egg replacement*
  • 1/4 tsp sea salt
Chocolate peanut butter cream
  • 1/4 cup unsalted peanut butter
  • 1/4 cup raw cacao powder
  • 1/4 cup maple syrup or honey
  • 1 Tbsp soft coconut oil
  1. Preheat the oven to 200°C.

  2. Mix the dry ingredintes, including the sugar, until they are all well integrated. Add the eggs and oil. Mix well until you have a homogeneous mixture. It must be solid, and a little wet. If it is necessary, add one or two tablespoons of cold water, to help integrate all the ingredients.

  3. On a baking sheet with parchment pape, assemble 16 balls of equal size. Press the balls with your finger or a bottle cap, making a hole in the middle of the cookie to put the filling.

  4. Bake the cookies until they are crispy, about 20 minutes.

  5. Let cool

  1. Mix all the ingredients in a small bowl. Once the galetas are cold put a teaspoon of filling in each hole of the cookies.

  2. You can decorate with melted chocolate. It is not necessary to store them in the refrigerator.

Recipe Notes

* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes