There’s something truly charming about thumbprint cookies — those delicate little cookies with a perfect indentation filled with luscious jam. Now imagine enjoying this classic treat without any animal products!
Our vegan thumbprint cookies recipe is here to delight your taste buds with a buttery, crumbly texture and a sweet fruity center that everyone will love. Whether you’re vegan, dairy-free, or just looking to try something new, these cookies are easy to make and bring a nostalgic joy to any occasion.
Perfect for gifting, holiday celebrations, or just a cozy afternoon snack, these cookies offer the best of both worlds: wholesome plant-based ingredients and irresistible flavor.
In this post, we’ll walk you through everything you need to know to bake these delightful treats from start to finish. Ready your apron and let’s get baking!
Why You’ll Love This Recipe
First off, these vegan thumbprint cookies are incredibly simple to make, requiring minimal ingredients that you likely already have in your pantry. No fancy vegan substitutes here—just wholesome, natural components that come together beautifully.
They boast a perfectly tender crumb thanks to the use of coconut oil instead of butter, and the jam filling adds a sweet burst of fruity goodness. Plus, these cookies are:
- Egg-free and dairy-free, making them allergy-friendly
- Customizable with your favorite jams or preserves
- Perfectly portioned for sharing or gifting
- Easy to store and keep fresh for days
If you love baking but want to avoid animal products, this recipe is a must-try. And if you’re interested in other delicious vegan baking projects, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat that’s equally satisfying.
Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend for GF option)
- ½ cup powdered sugar
- ½ cup coconut oil, solid but soft
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup your favorite fruit jam or preserves (strawberry, raspberry, apricot work well)
Equipment
- Mixing bowl
- Electric mixer or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Teaspoon or small spoon (to create thumbprints)
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a mixing bowl, cream together the coconut oil and powdered sugar until the mixture is smooth and fluffy. This should take about 2-3 minutes with an electric mixer or a bit longer by hand.
- Add the vanilla extract and salt, mixing well to combine.
- Sift in the all-purpose flour gradually, mixing until a soft dough forms. The dough should be pliable but not sticky. If it feels too crumbly, add 1 teaspoon of plant-based milk at a time until it holds together.
- Roll the dough into 1-inch balls using your hands and place them evenly spaced on the prepared baking sheet.
- Use your thumb or the back of a teaspoon to gently press an indentation into the center of each ball, creating the classic thumbprint shape.
- Fill each indentation with about ½ teaspoon of your chosen jam or preserve. Be careful not to overfill to avoid spilling during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the jam is slightly bubbling.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
“For a nutty twist, try rolling the dough balls in finely chopped nuts or shredded coconut before making the thumbprint indentation.”
- If you prefer a richer flavor, substitute vegan butter for coconut oil.
- Try different jams like blueberry, fig, or orange marmalade to keep things interesting.
- Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking flour.
- Make mini thumbprint cookies by rolling smaller dough balls and adjusting baking time to 8-10 minutes.
Nutrition Facts
| Nutrient | Amount per Cookie (approx.) |
|---|---|
| Calories | 90 kcal |
| Total Fat | 5 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Fiber | 0.3 g |
| Sugars | 5 g |
| Protein | 0.5 g |
Serving Suggestions
These vegan thumbprint cookies are perfect alongside a hot cup of tea, coffee, or a cozy mug of plant-based hot chocolate. They also make a charming addition to holiday dessert platters or afternoon snack boxes.
Because they keep well in an airtight container, you can prepare them ahead of time for parties or gift-giving. For a festive flair, dust lightly with powdered sugar just before serving or drizzle with melted vegan chocolate.
Looking for more delicious vegan treats? You might enjoy our Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat or the Peanut Brittle Recipe Vegan and Crunchy Delight for a crunchy contrast.
Conclusion
Our vegan thumbprint cookies are a delightful, easy-to-make treat that proves plant-based baking can be both simple and indulgent. With just a handful of ingredients, you can create a batch of cookies that feel special and taste divine.
Their tender crumb paired with the sweet jam filling will quickly become a favorite for your family and friends.
Perfect for holiday baking, everyday snacking, or sharing with loved ones, this recipe is versatile and approachable. Whether you’re new to vegan baking or a seasoned pro, these thumbprint cookies offer a comforting and delicious experience.
Don’t forget to explore more vegan recipes on our site to keep your kitchen inspired and your taste buds happy!
For more wholesome vegan recipes, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or dive into the world of hearty meals with our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas. Happy baking!
📖 Recipe Card: Vegan Thumbprint Cookies
Description: Deliciously soft and buttery vegan thumbprint cookies filled with fruit jam. Perfect for a plant-based treat any time of year.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 24 cookies
Ingredients
- 1 cup vegan butter, softened
- 2/3 cup granulated sugar
- 1/4 cup powdered sugar
- 1/4 cup almond flour
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup fruit jam (raspberry or apricot)
- 2 tablespoons almond milk
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream vegan butter with granulated and powdered sugar until fluffy.
- Mix in vanilla extract and almond milk.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix until dough forms.
- Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Use your thumb or a spoon to make an indentation in each ball.
- Fill each indentation with about 1/2 teaspoon of jam.
- Bake for 12-15 minutes until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition: Calories: 140 kcal | Protein: 1 g | Fat: 7 g | Carbs: 20 g
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