Buttery Vegan Thumbprint Cookies Filled With Sweet Fruit Jam

I made these vegan thumbprint cookies for my sister’s tea party last month. The jam made the cookies colorful, and she said they were the prettiest cookies she had ever served.

Delicious Vegan Thumbprint Cookies Recipe

These thumbprint cookies are easy to make and feature a melt-in-your-mouth dough, filled with a selection of fruit jams like raspberry, apricot, or strawberry. The recipe requires about 30 minutes to prepare and bake, yielding about 24 cookies.

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup fruit jam of choice (e.g., raspberry, apricot, or strawberry)
• Powdered sugar for dusting (optional)

Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Dough: In a large bowl, combine almond flour, all-purpose flour, melted coconut oil, maple syrup, salt, and vanilla extract. Mix until a dough forms.
3. Shape the Cookies: Using your hands, roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Gently press your thumb or the back of a spoon into the center of each ball to create a small indent.
4. Fill with Jam: Spoon a small amount of fruit jam into each indentation, being careful not to overfill.
5. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
6. Dust & Serve: Optionally, dust the cooled cookies with powdered sugar before serving. Enjoy your delightful vegan thumbprint cookies!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 24 cookies
• Calories: 90kcal
• Fat: 5g
• Protein: 1g
• Carbohydrates: 10g

I keep the cookies in an airtight container at room temperature for up to five days. The jam stays sweet, and I let cookies come to room temperature before serving.