These Vegan Thumbprint Cookies With Raspberry Jam are easily whipped up in one bowl! These cookies are also gluten-free, and refined sugar-free!

A vegan raspberry thumbprint cookie with a bite taken out of it on a marble counter

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

A raspberry thumbprint cookie on a piece of wax paper

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 PinterestInstagram and Facebook for even more deliciousness!

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A vegan raspberry thumbprint cookie with a bite taken out of it on a marble counter

Vegan Raspberry Thumbprint Cookies

  • Author: Jessica Hoffman
  • 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!


Scale

Ingredients


Instructions

  1. Preheat your oven to 350 degrees F and line a baking pan with parchment paper.
  2. Mix the gluten-free flour, almond flour and salt together in a bowl. 
  3. In a separate bowl mix the coconut oil, maple syrup and almond extract together.
  4. Pour the wet ingredients into the dry ingredients and mix until combined. 
  5. Using your hands, roll out 1 tbsp small balls of dough, and then slightly flatten into a patty shape onto your baking pan.
  6. With your thumb or a spoon, press down into the centre of each cookie to form a little well.
  7. Place a small spoon of jam into the centre of each cookie.
  8. Bake for 12-15 minutes, until cookies are golden around the edges.
  9. 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

Keywords: vegan holiday cookies, vegan christmas cookies, healthy thumbprint cookies