Vegan Thumbprint Cookies (Gluten-Free)
These jam-filled vegan thumbprint cookies are tender, naturally sweet, and completely gluten-free—ideal for cookie platters, parties, and homemade gifts.
Servings: 24
Calories: 99kcal
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
Variations:
- 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.
Nutrition
Serving: 1cookie | Calories: 99kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.5g | Sodium: 47mg | Potassium: 38mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg