This is a classic cookie recipe that you should have in your home this holiday season. These Vegan Thumbprint Cookies will make your tastebuds a little jollier, your heart a little bigger, and your smile a little wider. They add just a little extra sweetness to your life in this festive BUT busy season that is upon us.
mine and the picky husband’s new favourite vegan Christmas cookie
When I was thinking of what holiday cookie to create, chocolate something came to mind because… it’s chocolate. But I was craving something just a little different and I didn’t want to overload you guys with chocolate recipes (would that really be that bad though?). I am so pleased with how these jam filled cookies turned out. They are chewy on the inside, crisp on the outside, nutty, and sweetened to perfection. They are just a damn good cookie. And when the Picky Husband loves a new recipe, that is always a reason to celebrate. I have a feeling these will be a regular treat in our home, and I’m definitely not complaining about that. So let chocolate take the back seat here and enjoy one of these thumbprint jam cookies.
how to make the best vegan thumbprint cookies
There are no tricks to making the best raspberry jam cookies, you just have to follow the recipe, and it’s actually quite straightforward. The best part is you will probably have some leftover raspberry chia jam to smother all over your toast in the morning. This recipe is easy to follow and the end result is quite mouthwatering. The cookie base is oaty and touched with a hint of nuttiness. These cookies aren’t overly sweet and the raspberry chia jam complements the cookie base beautifully. So I’ll tell you. The secret to making the best vegan thumbprint cookies is patience (while they bake) and an extra dose of holiday cheer thrown into the batter.
A little FYI to my planning friends, you will need a food processor to make the coconut butter and the raspberry chia jam in this recipe.
here are a few reasons why I love these raspberry jam cookies, so listen up!
- These vegan cookies are low in sugar, which is a bonus when you are holiday baking! They are loaded with fibre and protein to help balance out the sweetness, and the raspberry chia jam adds some fun and uniqueness to a classic shortbread cookie.
- These jam filled cookies are vegan and gluten free but no one will even guess. Just in case you have some non-vegans and gluten plus people celebrating the holiday season with you, I promise you they won’t know the difference.
- The Picky Husband gave his approval of these thumbprint cookies and gobbled them up so fast I know they will become a regular Christmas dessert in the years to come!
Looking for other vegan Christmas cookie recipes? Check out my classic chocolate chip cookies or my ginger cookies.
I feel very strongly that these vegan thumbprint cookies need to be on your to-do list this December. They are such a pleasing and delightful cookie to munch on this season. Perhaps you should even share a few with Santa on Christmas Eve. But that’s only if they last that long, and most likely they won’t.
vegan thumbprint cookies
Ingredients
wet ingredients
- 1 flax egg 3 tablespoons of ground flax mixed with 1 tablespoon water- let sit for 5 minutes until ‘yolky’ consistency has formed
- 1/3 cup maple syrup
- 2 tbsp coconut butter
- 2 tbsp coconut oil melted
- 1 tsp vanilla
dry ingredients
- 2 cups oat flour
- 1/2 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
raspberry filling
- 1 cup raspberries (if frozen, let thaw before blending)
- 1 tbsp maple syrup
- 1 tbsp chia seeds
Instructions
- Preheat the oven to 350ºF.
- Prepare the raspberry filling. Add the raspberries and maple syrup to a food processor, blend until smooth. Slowly, with the blade still moving, add the chia seeds. Then pour into a jar and pop into the fridge for 10 minutes.
- Next, prepare your flax egg, and set aside. If you do not already have coconut butter handy, you can make your own. See NOTES to follow the directions (step #1). It’s quite simple!
- Whisk the wet ingredients in a saucepan over low heat (coconut oil, maple syrup, coconut butter, vanilla).
- Combine your dry ingredients together. Leave the flax egg and the pecans to the side for the moment. Add your wet ingredients to the dry.
- Next, add the flax egg, mix until thoroughly combined, then toss in the pecans.
- I divided the dough into golf-sized balls, using slightly wet hands as the dough can get sticky. Place on a lined baking sheet.
- With slightly wet hands, press down the middle of the cookie and add 1 teaspoon of raspberry chia jam to the middle of the cookie. You will have leftover jam, but it is PERFECT for your toast in the morning.
- Bake the cookies for 20-22 minutes- until golden brown on top. Let cool for 5 minutes on the baking pan before moving to a cooling rack for 5 minutes. Then enjoy!
- Store in an airtight container.
Notes
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These look amazing! What could I sub for the coconut butter ?
Hey Kate! I think subbing almond butter would work, although I haven’t tested it myself.