These soft, jam-filled Vegan Thumbprint Cookies taste like a nostalgic holiday classic—just made lighter, vegan, and completely gluten & oil-free.
Vegan Thumbprint cookies are the perfect, cute little addition to your holiday cookie day line-up! They're soft, buttery (without the butter) and have a fun jammy center and one bite will take you right back to your childhood.
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Vegan Thumbprint Cookies
There’s something so nostalgic about a good thumbprint cookie, and these are the kind you’ll want to bake every holiday season. They have a soft, tender texture and a perfectly jammy center that feels warm and comforting with every bite.
Made with simple ingredients like almond flour, oat flour, and coconut sugar, they feel indulgent but still light enough to enjoy anytime. They bring all the cozy holiday sweetness without leaving you feeling weighed down.
They’re also completely vegan, dairy-free, and oil-free, which makes them a great option for anyone looking to keep their holiday treats a little lighter while still enjoying something delicious.
They come together quickly, look beautiful on any cookie tray, and make a thoughtful, festive addition to gifts or gatherings. Once you try them, it’s easy to see why they become a favorite in so many cookie rotations.
Ingredients to gather
This recipe is both vegan and gluten free and here is what you'll need:
- almond flour
- oat flour (gluten free if needed)
- coconut sugar
- baking soda
- sea salt
- vanilla extract
- soy milk (or other plant-based milk)
- apple cider vinegar
- your favorite jam or jelly
See the recipe card for quantities.
How to make Healthy Thumbprint Cookies
These thumbprint cookies come together very quickly and use very simple and easy to follow steps.
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, oat flour, coconut sugar, baking soda, and sea salt until well combined.
- Pour in the vanilla extract, plant-based milk, and apple cider vinegar. Stir until a thick, soft dough forms.
- Use a 2-tablespoon cookie scoop to portion out the cookies and place it on the prepared baking sheet. Using your thumb or the back of a teaspoon, gently press an indent into the center of each ball, pressing about halfway through the cookie. (Careful not to hit the bottom or the jam may go through the cookie.) Spoon a small amount of berry jam into each indent, filling it just to the top.
- Bake for 13–14 minutes, or until the edges look lightly golden and the cookies feel set. Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack to cool.
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Storage
The cooled thumbprint cookies can be stored in a sealed container at room temperature for 1-2 days or in the refrigerator for up to 5 days.
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Recipe
Vegan Thumbprint Cookies
Ingredients
- 1 cup almond flour
- 1 cup oat flour gluten free if needed
- ⅓ cup coconut sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup soy milk or other plant-based milk
- 1 tablespoon apple cider vinegar
- ¼ cup jam of choice
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, oat flour, coconut sugar, baking soda, and sea salt until well combined.
- Pour in the vanilla extract, plant-based milk, and apple cider vinegar. Stir until a thick, soft dough forms.
- Use a 2-tablespoon cookie scoop to portion out the cookies and place it on the prepared baking sheet.
- Using your thumb or the back of a teaspoon, gently press an indent into the center of each ball, pressing about halfway through the cookie. Tip: If your batter is sticky, lightly dampening your spoon or thumb can help prevent sticking. (Careful not to hit the bottom or the jam may go through the cookie.)
- Spoon a small amount of berry jam into each indent, filling it just to the top.
- Bake for 13–15 minutes, or until the edges look lightly golden and the cookies feel set.
- Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack to cool.
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