Vegan thumbprint cookies are delicious, crispy edges filled with delicious jam in the middle. These cookies are a perfect treat for the holiday season. Made with 100 percent vegan and gluten-free ingredients, these cookies are a great choice for those who have a huge sweet tooth.
One of the most tasteful and easy-to-make cookies that we all have eaten in our childhood are the little circular cookies filled with a dollop of jam in the center. Honestly, almost everyone has eaten these, but not many know their name.
These cookies are called thumbprint cookies. Now, if you are wondering what’s with the term “thumbprint,” let me tell you. These cookies are called so because of the small hollow or dent in the center of these cookies. This hollow is created by applying pressure with the thumb. Hence the name thumbprint. You leave your thumbprint of the dough. It is like a signature.
Moreover, these cookies are a great holiday gift you can give to your loved ones. Make these cookies in large batches and give them to your friends, family, and neighbors. These cookies are a great way to celebrate the spirit of holidays.
Why make vegan thumbprint cookies?
There is a reason you should make these amazing vegan thumbprint cookies. Here are a few:
- Firstly, these cookies are super tasty. They have a unique texture that is almost crumbly, and the cookies literally melt in your mouth.
- The jam-filled center doesn’t only make these cookies visually appealing but also very tasteful. As you bite into it, you feel the sweetness from the jam. It’s very pleasant.
- These cookies are gluten-free and vegan. So, a big nod in these departments.
- Vegan thumbprint cookies are very easy to make. You simply have to mix everything and form small balls. Then press, add jam, and voila!
- Lastly, you can store these cookies in any way you like. You have a lot of options. You can freeze them before or after baking. Whatever suits you will work.
You can easily make vegan thumbprint cookies using five simple ingredients plus a jam for the center. All these ingredients are usually always available in every kitchen pantry. These are easy to get and not very hard on pocket as well.
- Oat flour: Oat flour sets the base for these delicious cookies. It, along with other flours, contribute to the texture of the cookies. Oat flour is gluten-free flour. It is healthy and rich in minerals, fiber, and vitamin B1. For someone who has gluten allergies, oat flour is a great choice.
- Almond flour: Almond flour is made by grinding blanched almonds. It is also a gluten-free flour. It has a nutty flavor and is just right for these cookies.
- Tapioca flour: Tapioca flour is actually a starch that comes from the cassava plant root.
- Coconut oil: Coconut oil is among the healthy oils. It is rich in nutrients and offers several health benefits. You can easily find coconut oil from any grocery store. When buying coconut oil, make sure it is a food-grade oil.
- Maple syrup: Maple syrup is a naturally occurring sweetener that is much better than refined sugar. It has a very sweet, caramel-like flavor. You can easily find it from any grocery store. Make sure the caramel maple you are buying is organic.
- Jam: You will need jam to fill the center of these cookies. You can choose any flavored jam for these cookies. Furthermore, you can also go for homemade jams or even marmalades.
- Salt: A dash of salt adds saltiness to the cookies. Salt enhances the flavors and gives the cookies a great taste without making them overpoweringly sweet.
How to make vegan thumbprint cookies?
Vegan thumbprint cookies are super easy to make. They are pretty straightforward, and that’s why you can make them in large batches as well. As a result, these cookies are a great dessert or snack for the holiday season. Here are simple steps you have to follow to bake these amazing cookies:
Step 1: In a large bowl, add oats flour, almond flour, tapioca flour, and salt. Mix well.
Step 2: In a second bowl, add coconut oil and maple syrup. Mix well.
Step 3: Pour the wet ingredients into the dry ingredients and mix well. You can do that by using a wooden spoon or with your hands. I will form a soft dough.
Step 4: Grease your hands, and start making small balls of equal size using the palm of your hands. Place the balls on a parchment-lined baking tray. Make sure you keep them about one and a half-inch apart.
Step 5: Using your thumb or the back of a measuring spoon, press the ball in the middle so that you form a dent in it. This is the place where you will add the jam.
Step 6: Now, fill the cookie dent with half a teaspoon of jam or more if needed.
7: Place the baking tray in a preheated oven at 350-degree F for 20 minutes or until they get a golden color.
8: Take them out of the oven, let them cool and serve.
Tips for making vegan thumbprint cookies
Making vegan thumbprint cookies is effortless. But you will have to keep a few tips in mind for better results. Here are a few points that will make your cookies even better.
- If you don’t have oats flour, or you don’t have gluten allergies, you can use all-purpose flour as well. Furthermore, you can also use gluten-free all-purpose flour for the purpose.
- You can also use non-dairy butter. Make sure it is at room temperature.
- If you feel the dough is dry, add a splash of water to it. If it feels too wet, add more tapioca flour until you get the desired consistency.
- You can use corn starch instead of tapioca flour as well.
- You can add agave syrup instead of maple syrup as well.
- Make sure you keep some space between the cookies and allow them to expand.
Other Vegan Cookie Recipes
- Vegan Gluten-Free Chinese Almond Cookies
- Vegan Ginger Cookies
- Molasses Cookies Vegan
- Oatmeal Cookies
- Peanut Butter Cookies
Although there are several jam varieties you can add to these vegan cookies, there is a lot more you can add to these cookies as well. These are:
- Nut butter: You can add nut butter like almond butter or peanut butter instead of jam. My favorite is peanut butter. I sprinkle chopped peanuts on top for extra crunch.
- Preserves: You can also add preserved fruits like apricots, peaches, or raspberries.
- Vegan carob or chocolate frosting: Who can say no to chocolate? Add delicious vegan chocolate frosting instead of adding jam. It tastes too good is very popular among kids. You can also use vanilla frosting instead of chocolate as well.
- Salted caramel: The perfect combination of sweet and salt is salted caramel. The rich flavors and texture are to die for. Add vegan salted caramel in your thumbprint cookies and enjoy. You can also drizzle it after they are baked for more flavor.
How to store vegan thumbprint cookies?
The best thing about these vegan cookies is that they are super easy to store. That’s why these cookies are very convenient, and you can easily make them in large batches and store them for later use. Here are a few ways you can store these cookies:
- Uncooked: You can freeze these vegan thumbprint cookies before baking them. All you have to do is make the dough, place the balls on the parchment-lined baking tray, press them to for a dent, and stop right there. Instead of adding jam to the center, place the baking tray in the freezer for up to 3 months. When you are ready to cook them, simply take them out, fill the center with jam, and place them in a preheated oven until they are nice and brown.
- Cooked: You can also store baked cookies. Place them in an airtight container once they are cool, and they will last for up to 5 days in a cool, dry place. You can also freeze them for up to 3 months. Take them out when needed, let them sit on the kitchen counter for 3 hours until they reach room temperature. Enjoy!
I normally keep a close eye on the Florida Harvest Calendar to see what fruits and vegetables are in season.
If you are in the mood to make your own jam/preserve try my Strawberry Jam With Chia Seeds, and substitute it with your favorite berries.
Note: Substitute oil or non-dairy butter for applesauce.
These Thumbprint Cookies were:
Scrumptious + Bursting with flavor + Pretty Delicious + Perfect
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- Energy: 109 kcal / 456 kJ
- Fat: 5 g
- Protein: 2 g
- Carbs: 15 g
- Preparation: 10 min
- Cooking: 43 min
- Ready in: 53 min
- For: 24 small cookies
- Preheat oven 350 degrees. Line cookie sheet with parchment paper and set aside.
- In a bowl add oat flour, almond flour, 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 golden brown.