Isn’t there something special about the comforting aroma of freshly baked cookies filling the air? It brings warmth to your home and makes everything feel a little more cozy and welcoming. I remember the first time I made these vegan thumbprint cookies—I was craving something sweet but didn’t want to spend hours in the kitchen. These cookies turned out to be the perfect solution! They’re quick, easy, and entirely plant-based. Plus, they look so cute with that little jam-filled center. Let me walk you through how you can make them yourself.
Ingredients for Vegan Thumbprint Cookies
Let’s talk about ingredients. You don’t need anything fancy here—just a few pantry staples and some jam. Here’s what I usually use:
Flour Options
- Almond flour: I love using almond flour when I want a slightly nutty flavor and a crumbly texture. It’s also great if you’re going for a gluten-free version.
- All-purpose flour is the trusty staple for making cookies. It gives them a nice, soft structure.
- Gluten-free flour blend: This is a lifesaver if you have friends or family who are gluten-sensitive. It works like a charm.
Sweeteners
- Maple syrup: I usually go for maple syrup because it adds a subtle sweetness and helps bind everything together.
- Coconut sugar: If you want a more profound, caramel-like flavor, coconut sugar is a great option.
- Agave syrup: Another good choice if you’re looking for something light and sweet.
Fats
- Coconut oil: I often use coconut oil because it gives the cookies a lovely, tender texture and a hint of coconut flavor.
- Plant-based butter: If you prefer a more traditional buttery taste, this works perfectly, too.
Filling Options
- Raspberry jam: This is my favorite! The tanginess of raspberry jam pairs beautifully with the sweet cookie base.
- Strawberry jam: You can’t go wrong with strawberry jam. It’s a crowd-pleaser.
- Sugar-free preserves: If you’re watching your sugar intake, these are a great alternative.
I love how versatile these ingredients are. You can mix and match based on what you have on hand or what flavors you’re in the mood for.
How to Prepare the Dough for Vegan Thumbprint Cookies
Making the dough is super simple, but a few little tricks I’ve learned along the way make a big difference.
Mixing the Dry Ingredients
Begin by mixing your flour, sweetener, and a pinch of salt in a large bowl. Please stir it well so everything is evenly mixed. When I use almond flour, I notice the mixture has a slightly grainy texture—don’t worry, that’s totally normal.
Incorporating Wet Ingredients
In a separate bowl, melt the coconut oil or plant-based butter. Stir in the maple syrup and a touch of vanilla extract, then whisk until smooth. Gradually add the wet mixture to the dry ingredients, stirring gently as you go. The dough should start coming together nicely.
Forming the Dough
Here’s a tip: if the dough feels too crumbly, add a teaspoon of water at a time until it holds together. If the dough feels too sticky, add a little more flour. You’ll know it’s ready when you can easily shape it into a ball without it falling apart.
Chilling the Dough
Cover the dough with plastic wrap and place it in the fridge to chill for about 30 minutes. Trust me, chilling the dough makes it so much easier to handle later. Plus, it helps the cookies hold their shape when they bake.
Shaping and Filling Vegan Thumbprint Cookies
This is the part where things get fun! Shaping the cookies and filling them with jam is such a satisfying process.
Creating the Thumbprint
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a tablespoon of dough and roll it into a ball.
Arrange the cookies on the baking sheet, leaving a little space between each one.
Then, gently press your thumb into the middle of each dough ball to create a slight indentation. Don’t press too hard—you want enough space to hold the jam.
Filling with Jam
Here comes the best part: adding the jam! Spoon a little bit of your favorite jam into each dip. I use about half a teaspoon for each cookie. Be careful not to add too much—a small amount is plenty.
Preventing Cracks
If you notice any cracks forming when you press the dough, you can gently pinch them back together. Or, if you’re like me and enjoy a more rustic look, you can leave them as is.
Optional Toppings
For a bit of extra flair, you can sprinkle crushed nuts or shredded coconut on top before baking. It adds a nice touch both in terms of flavor and presentation.
Baking Tips for Perfect Vegan Thumbprint Cookies
Baking cookies can sometimes feel like a science experiment, but don’t worry—I’ve got some foolproof tips to help you get it right.
Oven Temperature and Timing
Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. Watch them closely—you’re looking for the edges to turn a light golden brown. They might still look a bit soft when you take them out, but they’ll firm up as they cool.
Using Parchment Paper
Always line your baking sheet with parchment paper. It stops the cookies from sticking and makes cleaning up a breeze.
Cooling the Cookies
Allow the cookies to cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely. This step is super important because the cookies are fragile when they’re hot.
Storing Leftover Cookies
If you have any leftovers (which, honestly, doesn’t happen often in my house!), store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days, or you can freeze them if you’d like to save some for later.
Variations of Vegan Thumbprint Cookies
One of the reasons I love making thumbprint cookies is how customizable they are. Here are some variations I’ve tried and loved:
Gluten-Free Version
If you’re making these for someone who’s gluten-sensitive, swap out the all-purpose flour for a gluten-free blend. It works beautifully.
Sugar-Free Option
You can use a sugar-free preserve or even make your fruit puree. I’ve tried using homemade raspberry puree, and it was terrific.
Chocolate-Filled Thumbprints
Feeling like something a little more indulgent? Fill the indentations with melted vegan chocolate instead of jam. Once the cookies cool, the chocolate sets into a delicious center.
Holiday-Inspired Thumbprint Cookies
Around the holidays, I like to add a pinch of cinnamon or nutmeg to the dough for a festive twist. Cranberry sauce or apple butter also make sumptuous fillings for a seasonal touch.
FAQ Section Vegan Thumbprint Cookies
Can I use any jam for thumbprint cookies?
Absolutely! Any thick jam or fruit preserve will work. Just make sure it’s not too runny, or it might spread too much during baking.
How long do vegan thumbprint cookies last?
If stored in an airtight container, they’ll stay fresh for about five days at room temperature. If you want them to last longer, you can refrigerate or freeze them.
Can I freeze vegan thumbprint cookies?
Yes! Once they’re thoroughly cooled, pop them in a freezer-safe container or bag. They’ll keep well for up to 3 months.
What makes thumbprint cookies vegan?
These cookies don’t contain any animal products. Instead of butter and eggs, they use plant-based alternatives like coconut oil and maple syrup.
Why did my thumbprint cookies spread too much?
If your cookies spread too much, it could be because the dough wasn’t chilled long enough. Make sure to chill the dough for at least 30 minutes before shaping.
Conclusion Vegan Thumbprint Cookies
There you have it—my go-to recipe for vegan thumbprint cookies! They’re simple, delicious, and perfect for just about any occasion. Whether you’re baking for a holiday party or want a sweet treat to enjoy with your afternoon coffee, these cookies won’t disappoint.
I hope you give this recipe a try! If you do, I’d love to hear how they turned out. Feel free to leave a comment below or share your favorite variations. Happy baking!
Read more : How to Make the Best Vegan Banana Pudding – Easy Recipe
Vegan Thumbprint Cookies
Ingredients
- 1 ½ cups all-purpose flour or gluten-free flour blend
- ½ cup almond flour
- ⅓ cup coconut sugar or any plant-based sweetener
- ¼ cup coconut oil melted (or plant-based butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup jam raspberry, strawberry, or your favorite flavor
Instructions
- In a large bowl, whisk together the all-purpose flour, almond flour, coconut sugar, and a pinch of salt until well combined.
- In a separate bowl, melt the coconut oil. Stir in the maple syrup and vanilla extract, then whisk until the mixture is smooth and well combined.
- Slowly incorporate the wet ingredients into the dry mixture, stirring continuously until well combined. Stir until a soft dough forms. If the dough feels too dry, add water one teaspoon at a time until it begins to come together.
- Seal the dough in plastic wrap and chill in the refrigerator for 30 minutes to allow it to firm up. Chilling the dough ensures the cookies hold their shape and don’t spread excessively while baking.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for hassle-free cleanup.
- Take about a tablespoon of dough and roll it into a perfect ball. Place the dough on the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Lightly press your thumb or the back of a spoon into the center of each dough ball to create a small indentation.
- Drop approximately ½ teaspoon of jam into the center of each indentation. Be mindful not to overfill, as the jam may overflow while baking.
- Transfer the cookies to the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to rest on the baking sheet for a few minutes, then gently transfer them to a wire rack to cool completely.
Notes
- Flour Substitutes: For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Sweetener Options: You can substitute coconut sugar with brown sugar or another plant-based sweetener.
- Jam Variations: Feel free to get creative with the filling! Try using different flavors of jam or even a chocolate spread.
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months for longer freshness.