Vegan Thumbprint Cookies (Gluten-Free)
Last Updated on December 19, 2025 by Heather Reseck
These vegan thumbprint cookies are filled with jewel-toned jam that looks as festive as it tastes. They’re also gluten-free and surprisingly simple to prepare—no complicated techniques required.
They’re perfect for holiday baking, gifting to friends and neighbors, or adding a beautiful pop of color to your cookie platter. They are eye-catching holiday cookies —little golden circles with sparkling centers, like ornaments you could eat.
Whether you’re packaging them as gifts, adding them to a holiday cookie platter, or enjoying one with a cup of tea by the tree, these vegan thumbprint cookies bring just the right touch of nostalgia to your holiday season. You can enjoy a treat that feels both celebratory and nourishing with this wholesome twist on the classic.
Why You’ll Love These Cookies
What’s not to love about these gluten-free vegan thumbprint cookies?
- No gluten
- No refined flour
- Lightly sweetened with maple syrup
- No eggs
- No dairy
- Made with whole-grain oat flour
- Only 7 ingredients, including salt
- Easy for children to make
- Filled with low-sugar jam
Ingredients
These vegan thumbprint cookies are made with whole-food pantry ingredients you can feel good about serving.
- Oat Flour – A whole-grain flour that provides the cookie’s structure and helps hold everything together without gluten. Look for oat flour labeled gluten-free, if needed.
- Almond Flour – Gives these cookies their soft, tender texture and makes them moister, so less butter is needed. Provides fiber, plant protein, healthy fats, and vitamin E – a powerful antioxidant. Look for finely ground blanched almond flour.
- Vegan Butter – Makes the cookies tender and adds flavor. Look for a vegan stick butter. You could substitute refined coconut oil.
- Maple Syrup – Naturally sweetens the cookies and brings everything together into a soft dough. These cookies contain only ¼ cup of sugar, so they are much lower in sugar than most cookies.
- Vanilla Extract – Adds warmth and depth, and complements the jam.
- Salt – Enhances the flavor.
- Low-Sugar Jam – Homemade chia raspberry jam works beautifully and adds extra fiber and omega-3 fats. Or use your favorite fruit-sweetened jam flavor, such as raspberry, apricot, strawberry, or blueberry.
How to Make Vegan Thumbprint Cookies
Process oat flour and vegan butter together in a food processor.
Add almond flour, maple syrup, vanilla, and salt.
Process until mixed and a soft dough forms.
Roll into balls.
Create an indentation in the center of each cookie with a rounded measuring spoon or your thumb.
Fill the indentations with jam.
Bake.
Let cookies cool so the jam can set.
Enjoy or share.
Variations and Substitutions
- Heart Thumbprint Cookies: After rolling the dough into balls, press the side of your index finger into the center at a slight angle. Then press again at the opposite angle to form a “V” shape.
- Other Flavors: Substitute apricot, strawberry, or blueberry jam. Smucker’s Simply Fruit is one brand of fruit-sweetened jam.
- Cranberry Thumbprint Cookies: Substitute cranberry sauce for the jam for a holiday twist.
- Thumbprint Cookies with Chocolate Ganache: Add chocolate ganache after baking.
- Nut-Free Thumbprint Cookies: Substitute sunflower seed flour or pumpkin seed flour for almond flour.
- Oil-Free Thumbprint Cookies: Substitute 96 grams (⅓ cup) cashew butter for vegan butter. Add 1-4 teaspoons of applesauce to achieve a soft dough.
- Mixing Bowl Method: Stir ingredients together in a mixing bowl in the order specified, instead of using a food processor.
Tips
Use these tips for the best results for making vegan and gluten-free thumbrint cookies:
- Use a scale to measure the ingredients.
- Use a small 1-tablespoon portion scoop for the cookies.
- If the edges of the cookies crack excessively when making the indentation, gently smooth the edges back together with your fingers. Or add one teaspoon of unsweetened applesauce to the dough to make it more pliable.
- Don’t overbake, or they will become too dry.
- Don’t overfill the centers, or they may overflow.
- The cookies will soften after the first day.
Make Ahead and Storage Tips
These cookies are perfect for preparing ahead of the holidays. Once baked and cooled, store gluten-free thumbprint cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 10 days.
If you’re gifting them or planning a cookie platter, you can bake them several days in advance—refrigerate and bring to room temperature before serving for the best texture and flavor.
- Double the recipe.
- To freeze baked cookies, place them in a single layer on a baking sheet. Transfer to a freezer container, separating each layer with parchment paper, for up to 2 months. Thaw in the refrigerator or at room temperature.
- To freeze the cookie dough for later baking, roll the dough into balls and make indentations, but don’t add the jam. Freeze the same as baked cookies. To bake, remove them from the freezer and place them on a parchment-lined baking sheet. Let them thaw for 30 minutes. Add jam to each cookie and bake as usual.
Gift-Giving Ideas
These gluten-free thumbprint cookies make thoughtful holiday gifts for neighbors, teachers, or coworkers—and they look especially festive with their jewel-colored jam centers.
- Package in a single layer on a decorative paper plate and cover with plastic.
- Or package in a cookie box with a window,
- Arrange in a small reusable glass container
- Slip three or four cookies into a clear bag and tie with a ribbon
- Add to a holiday cookie platter
- Pair with a mug and a tea bag
- Include in a homemade cocoa or tea gift set
More Vegan and Gluten-Free Holiday Dessert Recipes
Vegan Truffles with Chocolate Ganache
Vegan Mexican Wedding Cookies (see variations for gluten-free option)
Vegan Thumbprint Cookies (Gluten-Free)
Ingredients
- 184 grams oat flour 1¾ cup
- 74 grams vegan stick butter, softened ⅓ cup
- 130 grams blanched almond flour 1⅓ cup
- 72 grams pure maple syrup ¼ cup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3-4 tablespoons Raspberry Chia Jam or purchased fruit-sweetened jam
Instructions
- Heat oven to 325°F.
- Line a rimmed baking sheet with parchment paper.
- Place oat flour and butter in a food processor.
- Process until thoroughly mixed.
- Add almond flour. Process briefly to mix in.
- Add maple syrup, vanilla, and salt, then process until a soft dough forms. It should form a ball.
- Let it stand for 5 minutes.
- Divide the dough into 24 pieces, each about a heaping tablespoon (18-20 grams).
- Roll each piece into a ball between your palms. Place 2 inches apart on the baking sheet.
- Use your thumb, the bottom of a round measuring teaspoon, or the end of a wooden spoon handle to create a round indentation in the center of each cookie.
- Fill the hole with a heaping ¼ teaspoon of jam. Do not overfill. Evenly spread the jam out.
- Bake until the cookie bottoms are lightly browned, about 10-12 minutes. Do not overbake.
- Transfer the baking sheet to a cooling rack. Let the cookies cool completely to let the jam set, about 20 minutes,
- Store at room temperature for up to 3 days or refrigerate for up to 10 days, or freeze for up to 3 months.
- Serve at room temperature.
Notes
- Heart Thumbprint Cookies: Press the side of your index finger into the center twice to form a “V” shape.
- Other Flavors: Substitute apricot, strawberry, or blueberry jam. Smucker’s Simply Fruit is one brand of fruit-sweetened jam.
- Cranberry Thumbprint Cookies: Substitute Cranberry Sauce for the jam.
- Thumbprint Cookies with Chocolate Ganache: Add chocolate ganache after baking.
- Nut-Free Thumbprint Cookies: Substitute sunflower seed flour or pumpkin seed flour for almond flour.
- Oil-Free Thumbprint Cookies: Substitute 96 grams (⅓ cup) cashew butter for vegan butter. In step 6, add 1-4 teaspoons of applesauce to achieve a soft dough.
- Mixing Bowl Method: Stir ingredients together in a mixing bowl in the order specified, instead of using a food processor.
- For best results, use a scale to measure the ingredients.
- Use a small 1-tablespoon portion scoop for the cookies.
- If the edges of the cookie crack excessively when making the indentation, gently smooth the edges back together with your fingers. Or add 1 teaspoon of unsweetened applesauce to the dough to make it more pliable.
- Don’t overbake, or they will become too dry.
- Don’t overfill the centers, or they may overflow.
- The cookies will soften after the first day.
- Double the recipe.
- To freeze baked cookies, place them in a single layer on a baking sheet. Transfer to a freezer container, separating each layer with parchment paper, for up to 2 months. Thaw in the refrigerator or at room temperature.
- To freeze the cookie dough for later baking, roll the dough into balls and make indentations, but don’t add the jam. Freeze the same as baked cookies. To bake, remove them from the freezer and place them on a parchment-lined baking sheet. Let them thaw for 30 minutes. Add jam to each cookie and bake as usual.
