These vegan thumbprint cookies are not only also gluten-free but they are made with only a few simple ingredients and are so easy to make!
This is a cookbook review written by me on behalf of Kathy Patalsky, for which I received a free copy of the book. All the opinions and text are all mine.
This post was originally published on May 13, 2015.
These are a great cookie for kids, either as dessert or even a fun snack. They come together really fast and you can change up the flavor easily with using different flavored jams!
Ingredients
Gather the following for these easy thumbprint cookies:
- oat flour
- cane sugar or coconut sugar
- almond butter
- seasonings
- fruity jam
How To Make Vegan Thumbprint Cookies
Here's what you'll need to do:
- Combine all the ingredients except the jam.
- Roll the dough into balls, make a thumbprint, freeze, fill with jam.
- Bake.
- Chill & serve!
This amazing recipe comes from the book Healthy Happy Vegan Kitchen by Kathy Patalsky of Healthy Happy Life.
Being a mom of three doesn't exactly give me the gift of time. So I am happy to report that these cookies were SO easy to make along with delicious!
I have also made these with sunflower butter when they were at their nut-free preschool and they turned out awesome as well! So fret no more nut allergy mamas, this cookie is for you too!
Flavor variations
One of the fun things about these cookies is how much variety they offer. Try any of these fillings and toppings:
- Raspberry jam
- Strawberry jam
- Fig jam
- Lemon curd
- Cherry pie filling
- Chocolate
- Peanut butter
- Coconut
- Nuts
- Sprinkles
Tips and tricks
Make sure to remember the following in order to make the best thumbprint cookies:
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- I suggest baking these on a parchment lined cookie sheet. Parchment helps crisp the cookie for that perfect outer texture.
- If dough is too soft to work with, place in the fridge a few minutes to firm up a bit.
- To make these oil free, simple don't use the oil. You will need to make sure your almond butter is nice and runny.
- Serve the cookies once they have cooled and firmed up a bit, otherwise at room temperature they will be slightly soft in texture.
Common Questions
Using a parchment paper lined baking sheet, or a baking mat, will prevent your cookies from spreading. A greased cookie sheet will cause them to spread out, they need something to grip onto.
These cookies are best the same day they're baked, but will last an extra day or two.
If you're not going to be eating them right away, they should be. Store them covered, in the fridge, for 1 to 2 days.
For longer storage, place the cookies in sealed containers or baggies and store in the freezer. Rewarm the frozen cookies in the microwave for 30 seconds, or allow to come to room temperature on a plate on the counter.
More Vegan Cookie Recipes
Finding a variety of recipes for vegan Christmas cookie exchanges can be tough, I've got you covered with these recipes:
- Healthy Vegan Peanut Butter Cookies
- Kourabiedes (Greek Butter Cookies)
- Melomakarona (Greek Christmas Cookies)
- Grain Free Sea Salt Chocolate Chip Cookies
- Vegan Gluten Free Oatmeal Raisin Cookies
- Peanut Butter Banana Oatmeal Cookies
Easy Vegan Gluten-Free Thumbprint Cookies
Ingredients
- ¾ cup oat flour , gluten-free if needed
- ½ cup cane sugar or coconut sugar
- 2 ½ tablespoons almond butter , softened
- 2 teaspoons virgin coconut oil , softened (optional, see note for oil free)
- ¼ teaspoon ground cinnamon
- Pinch sea salt
- Pinch baking soda
- 2 tablespoons fruity jam , any flavor
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine all the ingredients, except the jam, until a soft dough forms.
- Carefully roll the dough into balls and place on the prepared baking sheet. Press a small thumbprint into each cookie. Place the cookies in the freezer for 10 minutes to solidify the shape for baking.
- Bake the chilled cookies until they are rounded and lightly puffed and darkened on the edges, 8 to 10 minutes.
- Pull the cookies from oven and dab a small bit of the jam in the center thumbprint of each cookie.
- Remove the cookies from the pan and transfer to a plate. Place the cookies in the fridge to chill. Serve the cookies once they have cooled and firmed up a bit, otherwise at room temperature they will be slightly soft in texture. These cookies are best served the same day they are baked.
- Store any leftovers, covered, in the fridge, for 1 to 2 days. For longer storage, place the cookies in sealed containers or baggies and store in the freezer. Rewarm the frozen cookies in the microwave for 30 seconds, or allow to come to room temperature on a plate on the counter.
Notes
- If dough is too soft to work with, place in the fridge a few minutes to firm up a bit.
- To make these oil free, simple don't use the oil. You will need to make sure your almond butter is nice and runny.
- These make about 8 cookies. Serving size is one cookie.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Stacy @ Nourishing Health
Great review! You always know how to make me laugh - love your writing style! 🙂 I too have been LOVING, LOVING, LOVING this cookbook! Kathy has really done it with this one!
veggiesdontbite
Awe! Thanks so much Stacy! Totally made my night reading your nice comment. Isn't Kathy the best?!
Becca F
I love collecting vegan cookbooks and this looks like it would be well loved in my collection
veggiesdontbite
I'm sure it would be a perfect addition to your collection Becca! Good luck. Thank you for being here!
Catherine
I have been wanting to start a cookbook collection like my mom's and this would be the perfect first cookbook of many! The cookbook and pictures look beautiful! I can't wait to try the recipes
veggiesdontbite
It is gorgeous Catherine! What a fun thing to start, this would be a perfect way to begin. Good luck!
Justin
My wife and I would love to win this as our very first vegan cookbook..I am sure there are a lot of good recipes in there. It would help immensely with meal planning-thanks for the opportunity
veggiesdontbite
You are welcome Justin! It would be a perfect book as your first vegan cookbook. It's filled with amazing recipes! Good luck and thank you for being here!
Kelly F
I have made many of Kathys recipes and they all turn out wonderful! I bet her cookbook is amazing....thank you for the chance to win!! 🙂 ................I am definitely going to have to make these cookies soon! They look delicious and so simple to whip together! 🙂
veggiesdontbite
You are so welcome! Her book is amazing and so is she. Wonderful person and chef! You definitely should make the cookies, they are awesome!