Easy Vegan Gluten-Free Thumbprint Cookies

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:

1. Combine all the ingredients except the jam.
2. Roll the dough into balls, make a thumbprint, freeze, fill with jam.
3. Bake.
4. 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:

1. 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.
2. 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.
3. I suggest baking these on a parchment lined cookie sheet. Parchment helps crisp the cookie for that perfect outer texture.
4. If dough is too soft to work with, place in the fridge a few minutes to firm up a bit.
5. To make these oil free, simple don’t use the oil. You will need to make sure your almond butter is nice and runny.
6. 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

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

Sophia DeSantis

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!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 8

Calories 147 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3/4 cup oat flour , gluten-free if needed
• 1/2 cup cane sugar or coconut sugar
• 2 1/2 tablespoons almond butter , softened
• 2 teaspoons virgin coconut oil , softened (optional, see note for oil free)
• 1/4 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.

Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky. Photos © Kathy Patalsky.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 147kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 37mgPotassium: 79mgFiber: 1gSugar: 15gVitamin C: 1mgCalcium: 24mgIron: 1mg

Nutrition and metric information should be considered an estimate.

Keyword easy thumbprint cookie, Kid friendly dessert

Tried this recipe?Let me know how it was!