Chocolate Buckwheat Thumbprint Cookies
An easy recipe for 100% gluten-free buckwheat chocolate thumbprint cookies, filled with chocolate-orange ganache.
EQUIPMENT
- 1 cookie baking sheet
INGREDIENTS
For the dough
- 160 g buckwheat flour
- 30 g cocoa powder
- 80 g ground hazelnuts
- 80 g powdered sugar
- 100 g butter
- 1 tsp cinnamon
- ⅓ tsp baking powder
- 1 tsp salt
For the filling
- 200 g chocolate
- 120 ml heavy cream
- 1.5 tbsp orange zest
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INSTRUCTIONS
- Preheat the oven to 338°F/170°C.
- In a bowl, combine the dry ingredients - buckwheat flour, cocoa powder, ground hazelnuts, cinnamon, salt, and a small pinch of baking powder.
- In a separate bowl, beat the butter with powdered sugar until smooth and slightly airy. Add the egg and mix well until everything is nicely combined.
- Gradually add the dry mixture to the butter mixture. At first, the dough will look crumbly and coarse. Keep mixing until it comes together into a soft dough and turns a rich brown color. You can use a mixer or knead it by hand; the dough should be easy to handle and not overly sticky.
- Shape the dough into a ball, cover it, and refrigerate for about 30 minutes. This makes it firmer and easier to shape later.
- Line a baking sheet with parchment paper. Portion the dough into tablespoon-sized pieces and roll them into balls. Keep them even in size and place them on the tray with about 4 cm (1½ inches) of space between each.
- Press an indentation into each ball using your thumb or the back of a teaspoon. Lightly greasing the spoon helps keep the shape clean.
- Bake for 10 minutes. Since the cookies are dark, check them closely so they don’t overbake.
- While the cookies are in the oven, prepare the filling. Warm the heavy cream and melt the chocolate in it, then stir in the orange zest. For a shinier finish, you can add a tablespoon of coconut oil.
- Take the cookies out of the oven and fill the centers right away while they’re still warm. A teaspoon works perfectly, or use a piping bag if you prefer a neater look. Handle them gently as they are very soft when hot. If the filling thickens, warm it slightly again. Transfer the cookies to a cooling rack once they're done.
- Let them cool completely so the filling sets. Once firm, they can be stacked without sticking.
NOTES
TIPS FOR PERFECT COOKIES:
Use good chocolate. You can use only dark one, but from experience, a mix of half dark and half milk chocolate pairs best with the orange zest.
Chill the dough properly. It makes shaping much easier and helps the cookies keep their shape in the oven. If you’re short on time, flatten the dough slightly and place it in the freezer for about 15 minutes.
Keep the portions even. A tablespoon makes this simple and consistent. Even-sized cookies bake evenly and look better.
Lightly grease your spoon or thumb. This prevents sticking and helps keep the indentations neat. Deeper centers hold more filling—and that makes the cookies even better.
Be generous with the orange zest. It may seem a bit strong at first, but once it settles into the chocolate, it develops a beautiful aroma. For an extra layer of flavor, you can add a teaspoon of rum.
Fill the cookies while still warm. The chocolate spreads more easily and slightly melts into the base. It helps to hold each cookie while filling. If the filling thickens, warm it gently to loosen it again. A piping bag gives a neater finish, but a teaspoon works just as well.
STORAGE:
Store the cookies in a paper box lined with parchment paper, and let the filling set before stacking. They’ll stay crisp for about two weeks.
To make ahead, roll the dough into balls and freeze them on a tray. Once firm, transfer to a freezer bag and store for up to 6 months. Before baking, let them thaw just enough to press the indentations, then bake as usual.
If you tried this recipe, let us know!
We’d love to hear how yours turned out! ❤️
NUTRITION
Serving: 1 cookie | Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1mg