Vegan Thumbprint Cookies – Gluten-Free


I used to make these cookies all the time using whole wheat pastry flour. Today I decided I wanted to use  gluten-free flours instead. I blended rolled oats and almonds, then I used tapioca starch not only to bind the cookies but also for a nice texture. My children love to help, they make the indentation and fill the cookies with the jam. I was also in the mood to make my own jam. Feel free to do your own substitutions also, you can substitute the oat flour with rice flour or millet flour.


  • Cookies
  • Sugar-Free Berry Jam
    • 1 ½ cup of your favorite berries (blueberry, blackberry, raspberry)
    • 6-8 pitted dates
    • 1 tsp lemon juice


For Cookies: Preheat oven 350 degrees. Line cookie sheet with parchment paper and set aside. In a bowl add oat flour, ground almonds, tapioca flour, sea salt and mix well. In a smaller bowl combine coconut oil and maple syrup. Add wet ingredients to dry until well mixed, make sure they are not too wet or too dry. Add a little water if too dry or a little tapioca if too wet. Roll into to balls in the palm of your hand and place them on the cookie sheet. Using your thumb or the back of a measuring spoon, place a dent in the middle of cookie for filling with the jam. Fill the cookies with 1/2 tsp or more of the berry jam and bake for 20 minutes or until browned.

For Berry Jam: Wash and sort berries, place in a blender with the dates and lemon juice process until smooth. Transfer to a small saucepan and simmer for 20 minutes until thicken.



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  1. These are so yummy! I made these modifying a few ingredients. It’s amazing what you can do with flour and applesauce. So far, my favorite cookie to make… so easy, simple, fast.

  2. These are amazing. I used a gluten free mix of flours and the almond meal and strawberries for te jam. I love them! Would you mind if I re-posted on my blog?

  3. Hello Suzi, I’m so happy you enjoyed my cookies. I certainly don’t mind you reposting, would you be kind enough to give me credit. I’m also working on my gluten free vegan e-book which will have more recipes like this!

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