Vegan Thumbprint Cookies – Gluten and Sugar Free

I used to make these cookies all the time using whole wheat pastry flour. Today I decided I wanted to use some other flour, so 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; I used fresh blackberries with dates for a delicious sugar free version. Feel free to do your own substitutions also, you can substitute the oat flour with rice flour or millet flour.


1 cup certified gluten free oat flour (such as Bob Red Mill Gluten-Free Rolled Oats)

1 cup ground almond or almond flour (I blended almonds)

1/2 cup tapioca flour (I used Bob’s Red Mill Tapioca Flour)

1/2 cup maple syrup

1/4 cup coconut oil or 1/4 cup applesauce

1/4 tsp sea salt

blackberry jam (recipe below)

Dented cookies

Jam in the middle


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 blackberry jam and bake for 20 minutes or until browned.

Sugar Free Blackberry Jam

11/2 cup blackberries

6-8 pitted dates

1 tsp lemon juice


Jam in the pot

More jam

Wash and sort the blackberries, 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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