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Home » Recipes » Baking & Desserts

Gluten-Free Vegan Thumbprint Cookies

Modified: Oct 3, 2024 · Published: Dec 15, 2020 by Rhian Williams

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A collage of two Gluten-Free Vegan Thumbprint Cookies photos

These Gluten-Free Vegan Thumbprint Cookies are soft, melt-in-your-mouth "buttery" and filled with sticky, tart-sweet raspberry jam. They're also refined sugar free, come together in one bowl and the dough doesn't require chilling. Perfect for Christmas! 

Six gluten-free vegan thumbprint cookies with raspberry jam on a marble background
What are thumbprint cookies?


Thumbprint Cookies originally come from Sweden, where they are known as Hallongrotta. They are known as Thumbprint Cookies in the US, where they are commonly eaten as Christmas Cookies. Similar cookies are eaten in Australia, where they are known as jam drops.

The cookies are usually made with a crunchy shortbread cookie dough, or a soft sugar cookie dough. I tested both and decided to use a sugar cookie dough for these cookies as I prefer the soft, fluffy, melt-in-your-mouth texture.

What type of jam should you use for thumbprint cookies?


Thumbprint cookies are traditionally made with raspberry jam, but you can use any type of jam you like.

I recommend something slightly tart such as apricot jam or strawberry jam. You can also use any other spread you like, such as a vegan chocolate spread or vegan lemon curd.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

  • Mix together the ingredients for the cookie dough in a glass mixing bowl.

Tip: If the dough looks too wet: place it in the fridge for an hour to help it firm up. If it looks too dry: add a splash of any type of plant-based milk.

Raw gluten-free vegan thumbprint cookie dough in a bowl
  • Shape into small round, flat patties and lay out on a rectangular baking tray.

Tip: Line the baking tray with greased baking paper to make sure the cookies don't stick.

Raw gluten-free vegan thumbprint cookies without indents on a baking tray lined with baking paper
  • Use your thumb or the back of a teaspoon to form an indent in the centre of each cookie.
Raw gluten-free vegan thumbprint cookies with indents on a baking tray lined with baking paper
  • Fill each indent with a teaspoon of raspberry jam. 
Raw gluten-free vegan thumbprint cookies with indents filled with raspberry jam on a baking tray lined with baking paper
  • Bake in the oven for around 10 minutes - be careful not to over-bake!
Gluten-free vegan thumbprint cookies filled with raspberry jam on a baking tray lined with baking paper
  • They will still be very soft when they come out the oven, but will firm up as they cool down.

How long do these Thumbprint Cookies keep for?

These Thumbprint Cookies do taste best when fresh, but keep in an airtight container at room temperature for up to a few days.

Substitutions you can make

  • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
  • You can replace the coconut oil with coconut butter.
  • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
  • If you don't need the cookies to be gluten-free, you can replace the gluten-free flour with plain flour. 
  • The ground almonds can be replaced with ground walnuts.
  • For a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk.
  • For a refined sugar free version, make sure to use a refined sugar free jam or spread.
  • You can replace the raspberry jam with any other jam or spread.
Nine gluten-free vegan thumbprint cookies filled with raspberry jam on a marble background

More gluten-free vegan cookie recipes

  • Chocolate Chip Cookies
  • Oatmeal Raisin Cookies
  • Blueberry Breakfast Cookies
  • Peanut Butter Cookies
  • Oatmeal Cookies
  • Snickerdoodles
  • Chocolate Cookies
  • Carrot Cake Cookies
  • Millionaire Shortbread
  • Gingerbread Cookie Bars
  • Linzer Cookies
  • Homemade Oreos
  • Brownie Cookies
  • Chocolate Chip Cookie Bars
  • Chocolate Crinkle Cookies
  • Chickpea Cookies

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Six gluten-free vegan thumbprint cookies with raspberry jam on a marble background

Gluten-Free Vegan Thumbprint Cookies

These Gluten-Free Vegan Thumbprint Cookies are soft, melt-in-your-mouth "buttery" and filled with sticky, tart-sweet raspberry jam.
4.44 from 32 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free thumbprint cookies, gluten-free vegan cookies, vegan thumbprint cookies
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 14 cookies
Calories: 155kcal
Author: Rhian Williams

Ingredients

  • 30 g (⅛ cup) coconut oil (or sub coconut butter)
  • 6 tablespoons maple syrup (or sub any other similar sweetener)
  • 6 tablespoons unsweetened almond milk (or any other plant-based milk)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 150 g (1 ¼ cup) ground almonds (almond meal) *
  • 150 g (1 ¼ cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain flour if not gluten-free)
  • 1 teaspoon baking powder (ensure gluten-free if necessary)
  • 14 teaspoons raspberry jam ** (or sub any other jam or spread)

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
  • Add the maple syrup, almond milk, vanilla and salt and mix well.
  • Measure out the ground almonds, gluten-free flour and baking powder and mix well.
  • Add these to the other ingredients and mix well.
  • If the dough looks too wet, placing it in the fridge for an hour will help it firm up. If it looks too dry, add a splash more plant-based milk.
  • Shape into small round, flat patties and lay them out on a baking tray lined with greased baking paper - makes 14 cookies.
  • Use your thumb or the back of a teaspoon to form an indent in the centre of each cookie.
  • Fill each indent with a teaspoon of raspberry jam.
  • Bake in oven for 10 minutes - be careful not to over-bake!
  • They will be slightly soft when you remove them from the oven and will firm up as they cool down.
  • Taste best when fresh, but keep covered in the fridge for up to a few days.

Video

Notes

*You can alternatively use almond flour.
**Use a refined sugar free jam or spread if necessary.
Thumbprint cookies are traditionally made with raspberry jam, but you can use any type of jam you like. I recommend something slightly tart such as apricot jam or strawberry jam. You can also use any other spread you like, such as a vegan chocolate spread or lemon curd.
Nutrition Facts
Gluten-Free Vegan Thumbprint Cookies
Amount Per Serving
Calories 155 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Sodium 12mg1%
Potassium 54mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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Comments

    4.44 from 32 votes (25 ratings without comment)

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    Recipe Rating




  1. Julie Harkey

    December 22, 2020 at 8:25 pm

    5 stars
    I made these over the weekend and they were yummy. I used a strawberry jam sweetened with fruit juice and no refined sugar. Even my non-vegan husband liked them. Next time I will use apricot jam which is the husband's favorite!

    Reply
    • Rhian Williams

      December 23, 2020 at 3:24 pm

      Thank you so much, so happy to hear that!

  2. Aidan

    May 18, 2021 at 3:29 pm

    5 stars
    These are so easy to make and are delicious!!

    Reply
    • Rhian Williams

      May 18, 2021 at 4:00 pm

      Thank you so much, so happy to hear that!

  3. Elizabeth

    July 01, 2022 at 4:47 am

    5 stars
    I LOVE these!! I make myself half a batch and try to not eat them all in one sitting! They really are delicious. I especially like to make them when going to a get together so that I have something sweet to eat since I usually can’t eat any of the pre-made desserts. As always, your recipes use easy-to-find ingredients and don’t take long to make. Two huge winners in my book! Thank you!

    Reply
    • Rhian Williams

      July 01, 2022 at 1:17 pm

      Thank you so much, so happy to hear that!!

  4. Anonymous

    February 14, 2023 at 11:29 am

    5 stars
    They are nice and soft. I have also tried home-made coconut caramel sauce instead of jam.

    Reply
    • Rhian Williams

      February 15, 2023 at 7:25 am

      Thank you so much, so happy to hear that!

  5. Vanessa

    February 07, 2025 at 3:24 pm

    5 stars
    Could I use ghee for a more buttery flavor here? Look delicious!

    Reply
    • Rhian Williams

      February 09, 2025 at 7:15 am

      Thank you! Yes you can!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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