Vegan thumbprint almond cookies filled with raspberry jam topped with powdered sugar. These cookies are not only dairy-free and gluten-free, but so easy to make and only require 8 ingredients!
This post is sponsored by Bob’s Red Mill. All opinions are my own!
Thumbprint cookies are a classic recipe! Buttery almond cookies paired with jam is such a delicious flavor combo.
It’s hard to believe this recipe is vegan and gluten-free! It’s one of my favorite cookie recipes on the blog to date and I hope you’ll think it’s great, too!
Ingredients for vegan and gluten-free thumbprint cookies
There are only 8 simply pantry staple ingredients needed to make tender, slightly crumbly cookies with sweet jam:
I used seedless raspberry jam to make these thumbprint cookies. But feel free to use your favorite jam to make this recipe! Try them with orange marmalade, apricot preserves, or lemon curd.
How to make the best vegan thumbprint cookies
This vegan cookie recipe is so easy because it only requires one bowl!
First, make the dough:
- Add all the ingredients (minus the jam) to a mixing bowl and mix until fully incorporated. The texture will resemble wet sand.
- Next, place the bowl of dough in the fridge for 30 minutes to chill.
Once the dough is chilled, use a cookie scoop to form balls. They should be roughly the size of large golfballs.
Then make the thumbprint cookies:
- Use a 1/4 teaspoon – or, for classic thumbprint cookies you can use your actual thumb – to make indents in the cookies. Do not push all the way through. The dough will crack and this is expected. You can fix some larger cracks with your fingers if you would like.
- Add 1/4 teaspoon of jam to the center of each cookie, then transfer the baking sheet to the freezer as you preheat the oven. Keeping the dough cold will help the cookies maintain their lovely round shape when baked.
- Bake for about 10 minutes until the bottoms are lightly browned, but the cookies themselves are still be pale.
Note: Let these cookies completely cool on the baking sheet before transferring to a cooling rack. They will crumble apart if you do not like them set!
Top with powdered sugar if you’d like for an extra touch!
Thumbprint cookies are perfect for all year round or make a delicious Christmas cookie. Thumbprints are a real crowd-pleaser and this recipe will cater to nearly any dietary restrictions!
Enjoy with a large glass of almond milk, or a hot cup of coffee combined with homemade vanilla oat milk creamer.
They will keep well stored in an airtight container at room temperature for up to 5 days.
Although this post is sponsored, Bob’s Red Mill almond flour is the best almond flour I’ve experimented with, and gives these cookies a lovely texture.
Can I freeze these vegan cookies?
Yes! Couple different methods here:
- Form cookie dough and insert thumbprints. Freeze on a baking sheet and then transfer to a freezer bag. Keep stored for up to 3 months. When ready to bake, let the dough thaw until the dough is cold (not frozen), fill with the jam and bake.
- Freeze thumbprints after they have been baked for up to 3 months. Let them thaw and serve or bake at 275 for 5-10 minutes so they are slightly warm. Add a new coating of powdered sugar if you would like.
If you tried this vegan thumbprint cookie recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like these vegan cookies, you’ll LOVE:
- Vegan Mexican Wedding Cookies
- Soft + Chewy Vegan Oatmeal Cookies
- Vegan Almond Joy Cookies
- Flourless Peanut Butter Cookies (Vegan + GF)
- Vegan Shortbread Cookies with Hazelnut
Vegan + Gluten-Free Thumbprint CookiesPrint Recipe Pin Recipe
- In a mixing bowl, combine almond flour, arrowroot flour, coconut oil, maple syrup, almond and vanilla extracts, and salt.
- Place the bowl of dough in the fridge to chill for 30 minutes.
- After the dough is chilled, use a cookie scoop to form balls. Place on a lined baking sheet.
- Using a 1/4 teaspoon or thumb, make indentations in cookie dough.
- Fill each crevice with 1/4 teaspoon jam.
- Transfer cookies to the freezer and preheat the oven to 350 degrees Fahrenheit.
- Bake for 10 minutes or until bottoms look slightly golden brown. Let cool completely on the baking sheet before touching! They will crumble apart if you don't allow them to set.
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