Vegan Thumbprint Cookies With Raspberry Jam
These Vegan Thumbprint Cookies With Raspberry Jam are easily whipped up in one bowl! These cookies are also gluten-free, and refined sugar-free!
Healthier thumbprint cookies
Today we’re making Vegan Thumbprint Cookies! These cookies are one of my favourite quick, easy and healthy cookie recipes to make.
These cookies are naturally vegan, gluten-free and refined sugar-free. They start with a base of almond flour and gluten-free flour that gets mixed with coconut oil and maple syrup. Since they are a “shortbread cookie” base, they don’t require any baking powder or baking soda.
Why you’ll love this recipe
- No mixer required! You can make these cookies all in one bowl.
- These cookies are healthier than you’re average shortbread cookie and are vegan and gluten-free friendly!
- These Vegan Raspberry Thumbprint Cookies are perfect for the holidays.
How to make these cookies
Start by mixing the dry ingredients together in a bowl, and the wet ingredients together in another bowl. then mix together.
Use your hands to roll out 1 tbsp size balls of dough, then press them flat into patties. Use your thumb or a spoon to make a small well in the center, then fill with jam.
Bake at 350 degrees F for 12-15 minutes until golden brown. Let cool completely.
Types of jam you can use
I like to use homemade chia seed jam in these vegan thumbprint cookies, but you can use any type of jam you love. (Store-bought, or homemade.)
You can also use any flavour jam you like, such as blueberry, strawberry, or apricot. If you don’t love jam, you can also substitute it for chocolate in the center.
How to store these cookies
Store these cookies in an air-tight container on the counter for up to 5 days. These cookies also freeze well and extras can be stored in the freezer.
Tips for making this recipe perfectly
- Make sure to use almond flour, not almond meal. Almond flour is more finely ground and will result in a better texture in these cookies.
- Keep an eye on the cookies while baking. I use about 1 tbsp of dough per cookie, but if your cookies are slightly smaller or bigger, you make need to bake them slightly less or longer.
- You can prepare the dough for these cookies in advance and keep it wrapped up in some parchment paper in the fridge until you’re ready to make these cookies.
More cookies to try
If you tried these Vegan Raspberry Thumbprint Cookies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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Vegan Raspberry Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
These Vegan Raspberry Thumbprint Cookies are easily whipped up in one bowl! These cookies are also gluten-free, and refined sugar-free!
Ingredients
- 1/2 cup gluten-free flourÂ
- 1 cup almond flour
- pinch of salt
- 1/4 cup coconut oil, melted
- 3 tbsp. maple syrup
- 1/2 tsp almond extract (can sub vanilla extract)Â
- Raspberry jamÂ
Instructions
- Preheat your oven to 350 degrees F and line a baking pan with parchment paper.
- Mix the gluten-free flour, almond flour and salt together in a bowl.Â
- In a separate bowl mix the coconut oil, maple syrup and almond extract together.
- Pour the wet ingredients into the dry ingredients and mix until combined.Â
- Using your hands, roll out 1 tbsp small balls of dough, and then slightly flatten into a patty shape onto your baking pan.
- With your thumb or a spoon, press down into the centre of each cookie to form a little well.
- Place a small spoon of jam into the centre of each cookie.
- Bake for 12-15 minutes, until cookies are golden around the edges.
- Let cool and enjoy.
Notes
Make sure to use almond flour, not almond meal. Almond flour is more finely ground and will result in a better texture in these cookies.
Keep an eye on the cookies while baking. I use about 1 tbsp of dough per cookie, but if your cookies are slightly smaller or bigger, you make need to bake them slightly less or longer.
You can prepare the dough for these cookies in advance and keep it wrapped up in some parchment paper in the fridge until you’re ready to make these cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5
- Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
So good. I made them when I had no experience at all at making cookies and they went perfectly. I’ve been making them since then, never fail. Thanks!
Glad you enjoyed the recipe Ana 🙂
These are delicious. Â Warm out of the oven, they taste like a bite of pie. Yum! Substituted runny tahini for the coconut oil, and tiger nut flour for the almond flour. Â Made raspberry jam from frozen raspberries, Â Easy recipe and totally delicious. Â Thank you!
These are great! I’ve made them multiple times with different kinds of jam and they always turn out delicious. Definitely recommend making these, especially if you’re gluten free or avoiding processes sugar.Â
Happy you liked the recipe Amber!
These are amazing! I’m celiac and always on the lookout for healthy gf snack ideas and these hit the mark. Bonus, so quick to make with ingredients you probably already have at home. I used a homemade raspberry chia jam.Â
Thanks Sam! Happy you enjoyed 🙂
Can you substitute coconut flour for the almond flour? If so, what would the ratio difference be? Thanks so much! Love your recipes !
Hi Emily, I haven’t tested these out with coconut flour so I can’t say- coconut flour is a bit more absorbant than almond flour and more crumbly, so you may need to add more liquid
Absolutely delicious cookies! I loved this recipe. Very quick and easy to make.
Light and not too sweet cookie.
So happy you enjoyed Amanda!
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