Peanut Butter Chocolate Thumbprint Macaroons
Prep time
Cook time
Total time
Recipe adapted from Vegan Desserts: Sumptuous Sweets for Every Season (spring section) by Hannah Kaminsky. Reprinted with permissions.
Serves: 40 cookies
  1. Preheat your oven to 350ºF, and line a couple of baking sheets with silicone mats or parchment paper.
  2. In a large bowl, blend the ⅔ cup peanut butter, milk alternative, maple, sugar, vanilla, and salt until nice and smooth. Mix in the potato starch until smooth. Stir in the coconut by hand. It will get pretty darn thick.
  3. To shape, I used about a tablespoon and a half of dough per cookie by pressing the dough into a tablespoon measuring spoon in a billowing, rounded style (see picture in post above). As an alternative, you can roll the dough into ping-pong sized balls. Place the cookie dough scoops or balls on the prepared baking sheets, and using either the back of the measuring spoon (may want to lightly spray it with oil) or your thumb, press a well in the center of each cookie.
  4. Bake the cookies for about 10 minutes (I bake one sheet at a time and rotate them, or simply bake one batch and freeze the rest). Remove from the oven and place about 6 chocolate chips in each well. If the wells have filled in, just give them another gentle push down.
  5. Bake for another 2 to 6 minutes. Mine needed more time, but Hannah’s sounded as if they finished more quickly. Remove from the oven and swirl in a wee dollop of peanut butter with the chocolate chips (they should now be melted).
  6. Let those cookies cool for at least 5 or 10 minutes before attacking.
Recipe by Go Dairy Free at