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.
andrea
If only every meal could be turned into a dessert like these cookies!
veggiesdontbite
Yes Andrea, my kids seem to think that. LOL I should have never told them that these cookies were just like their almond butter and jelly sandwiches I make. Now they try and justify cookies for lunch! HAHA!
Heather B.
Wow, you've got me drooling all over my keyboard! I would love to explore this cookbook... any chance a bib comes with it, LOL?!
veggiesdontbite
HAHAHA Heather! I will ask Kathy about that 😉 And your drool is totally normal, no need to be alerted. Just wait until you see the actual book!!! LOL
Kylar B
I'd love to add new recipes into my meal plan, as well as trying out new fresh and healthy foods!
veggiesdontbite
Aren't new recipes fun Kylar?! Even though I spend so much time creating my own recipes, I love trying out new ones from other bloggers. And fresh and healthy is where it's at! Good luck!
Deanna
I love Kathy's blog and websites, and I really need some fresh recipes to inspire me to get back into the habit of cooking regularly!
veggiesdontbite
Then this book fits the bill! The pictures will literally want to make you eat the page. Lol. It's a great way to get back into cooking!
Casey
I absolutely love her blog, and can only imagine how amazing and fabulous her cookbook is!!!
veggiesdontbite
Oh imagine a colorful, mouthwatering book full of yumminess and you're on your way to what she created! LOL!
Anna Lee
I love Kathy! Her recipes are always so easy and delicious. I've been dying to purchase her book!
veggiesdontbite
You'll love it! But make sure to enter the giveaway because you never know if you'll win! Her book is beautiful and full of awesome recipes.
Linda @ Veganosity
These look awesome and so good to know that you can make them with sunflower seed butter. Kathy is pretty awesome. 🙂
veggiesdontbite
Yes! They tasted great with sunbutter! The preschool loved them. Kathy and her book are both amazing!
Barbara Davidge
Those cookies look amazing, great review 🙂
veggiesdontbite
Thank you Barbara! They were delicious! And I loved how easy they were to make. My kids devoured them and I also love that they taste amazing with sunbutter as well!
Taylor Morgan
Wow!! what an amazing prize. This would keep me right on track towards a healthy vegan lifetyle!!
Taylor Morgan
These cookbooks keep me right on track to a healthy vegan lifestyle. Knowledge is power!! 🙂
veggiesdontbite
Knowledge is where it's at Taylor! The more you know and the more ideas you have for yummy food, the easier it is! Thanks for reading!
Jesse
I keep searching the library for good vegan cookbooks - there are so many complicated recipes that just aren't practical for working families! This book looks awesome!
veggiesdontbite
I hear you!! Being a mom of 3 and having my husband gone often I need quick and easy during the week! You'll love this book. And it's beautiful!
Mason
I have followed Kathy's blog for a few years now and her posts and recipes never cease to entertain and nourish! Can't wait to get her book!
veggiesdontbite
It's a great one Mason! You will love it. So colorful and enticing. Just don't look at it hungry or you'll be tempted to eat the page!
Beth R.
I love the creativity that comes with vegan food and am always on the hunt for a cookbook or blogger who not only loves creative food, but healthy foods at that. Kathy's recipes always fit the bill. I'm very excited to see this book!
veggiesdontbite
I agree Beth! She is super creative and healthy! You'll love her book!
monica
With three kids and hubby I'm always needing vegan recipes that are quick, easy, and delicious!
veggiesdontbite
I'm right there with you!! Glad to know I'm not alone. LOL!! Good luck!
Nancy G
I am always looking for more delicious and healthy recipes, and I love reading beautiful cookbooks!
veggiesdontbite
This one is beautiful for sure Nancy!! Good luck and thank you for reading!