vegan thumbprint cookies

Simple, festive and easy to make, these gluten-free thumbprint cookies will be a loved by the whole family!

OAT JAM THUMBPRINT COOKIES

oat flour (see notes)

oats

cinnamon

baking powder

salt

maple syrup

almond butter, optional

vanilla extract

triple berry chia jam

Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.

Mix: In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.

Roll &amp; Flatten: Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.

Add Jam: Add one teaspoon of fruit jam/filling into each dent.

Bake: Place in the oven, on the center rack, and bake for 10 -13 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.

Absolutely delicious, and so simple to make. Thank you!

Made this today... Yummy and sooo easy!!! Next will try out the almond one :)

Vegan Thumbprint Cookies - The combination of tart jam and a buttery-sweet crumb is pure bliss in every bite.&nbsp;

Vegan Thumbprint Cookies with Raspberry Jam

all-purpose flour (*see notes for proper measuring)

sugar

vegan stick buter (, slightly softened)

almond milk (,

almond extract ((optional))

Homemade Raspberry Jam (,

Preheat oven to 350°F (177&nbsp;°C).&nbsp;Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside.

In a medium bowl, whisk flour and salt together to combine well.&nbsp;

Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment (or use a medium/large stainless steel bowl with a Hand Mixer). Beat on medium&nbsp;until creamy for 30 seconds.

Add the sugar and beat on medium until incorporated (about 30-60 seconds). Scrape down sides as needed. Now add the vanilla and almond extract and mix on medium until combined (about 30 seconds).&nbsp;

Turn to low speed and gradually add the flour&nbsp;and mix until just combined&nbsp;and dough starts to form (about 30-60 seconds) *Don't over mix. Scrape down sides as needed.&nbsp;Now add the 2 tablespoons of almond milk and mix on low to combine.

Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 1/2 inches apart (try to keep the dough around the same measurement for even baking and prettier cookies).

Now, you can make the indentations by using the back of a 1/4 teaspoon (or your index finger). Press down gently about 1/2 way in (not too far or the jam will come out the bottom). (*Some cracks are normal and you can gently smooth them with your fingers or leave them there)

Using a small spoon (or piping bag), fill each cookie with jam (don't overfill or it will spill out during baking).&nbsp;

Bake in the oven until barely&nbsp;lightly golden about 13-15 minutes&nbsp;(baking too long will make them crispy).&nbsp;Carefully check the bottom of a cookie - it should be lightly golden.&nbsp;Remove from&nbsp;oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Dust with powdered sugar if desired.&nbsp;

These Vegan Thumbprint Cookies are so easy to make, taste absolutely delicious, and only require 5 simple ingredients!

Vegan Thumbprint Cookies

vegan butter (softened)

sugar (organic)

tsp vanilla extract

all-purpose flour

jam (any flavor)

Preheat Oven

Prep Sheets

Line two baking sheets with parchment paper or silicone mats.

Beat Wet

In a stand mixer, beat the butter and sugar together until it becomes light and creamy, about 2 minutes. Mix in the vanilla extract.

Add Flour

Slowly add in the flour, while mixing, until it is just incorporated.

Roll Dough

Roll the dough into 35 balls, and arrange them on the baking sheets about 1&quot; apart.

Get Spoon

Use a spoon to press down on the top of the cookies,

Press Thumbprints

Press on the bowl of the spoon, making a small divot in the center of each cookie.

Bake Cookies

Bake the thumbprint cookies for 12–15 minutes, until lightly golden brown.

Press Again

Immediately after baking, press the spoon into each &quot;thumbprint&quot; indent again, as the cookies will have likely risen back up a bit during baking.

Let Cool

Cool the cookies on the cookie sheet until they are safe to handle.

Add Jam

Fill each thumbprint cookie with approximately 1–1 1/2 teaspoons of jam.

Serve Cookies

Easy gluten-free peanut butter and jelly thumbprint cookies! Vegan, naturally sweetened, oil-free, and grain-free too! Just 8 ingredients, 1 bowl, and 30 minutes required.

Gluten-Free PB&amp;J Thumbprint Cookies

peanut butter

flour

tapioca starch ((also called tapioca flour))

tsp baking soda

tsp sea salt

raspberry or strawberry jam

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

To a medium mixing bowl, add peanut butter, maple syrup, and vanilla extract. Use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the peanut butter mixture. Use a wooden spoon or rubber spatula to mix well. You can use your hands if the mixture becomes too stiff to work with. It should look like thick cookie dough.

Use a tablespoon or small cookie scoop to scoop the dough, then roll into balls before placing 2 inches apart on the baking sheet. Gently press your thumb into the center of each cookie and place about 1/2-3/4 tsp of jam into the center. Smooth the top of the jam and repeat with each cookie. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard-size baking sheet.

Bake in the oven for 13-16 minutes, until golden. Let cool for 10-15 minutes, then enjoy!

Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

These thumbprint cookies with icing are egg-free, gluten-free cookies that have a soft, buttery texture that melts in your mouth. Natural food coloring makes the icing festive for any holiday, and adding sprinkles on top is the perfect finishing touch.

Thumbprint Cookies With Icing

vegan butter

vegan cane sugar

unsweetened plant milk

gluten-free 1:1 flour (with xanthan gum)

vegan powdered sugar

vanilla extract (optional)

natural food coloring (optional)

Preheat oven and line pan with parchment.

Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper, then set aside for later.

Beat butter, sugar, milk, and vanilla.

In a large bowl, use an electric hand mixer to beat together the vegan butter, cane sugar, plant milk, and vanilla extract until smooth and creamy.

Add flour and salt.

At low speed, mix in the gluten-free flour and salt until a thick, sticky dough forms.

Chill the cookie dough.

Chill the dough in the fridge for 30 minutes to allow the moisture to fully incorporate into the dough. This makes it easier to work with and prevents the cookies from spreading too much while baking.

Scoop the dough and add thumbprint.

Use a small 1-inch cookie scoop to scoop the cookie dough into evenly-sized balls. Place them on the cookie sheet 1-2 inches apart. Use your thumb to create an indent in the center of each cookie.

Bake the cookies.

Bake the cookies for 12-14 minutes or until the edges have set up and become slightly golden (not brown). Remove from the oven and let them cool on the pan for 5-10 minutes before transferring to a cooling rack.

Making The Thumbprint Cookies

Whisk icing ingredients.

To make the icing, whisk together the vegan powdered sugar and plant milk until a smooth and creamy mixture forms. It should be just thin enough to spoon into the cookies, but not runny.

Color the icing.

If coloring the icing, evenly divide the icing in separate bowls. Stir natural food coloring into each bowl to color the icing as desired.

Spoon icing into cookies.

Use a piping bag or small spoon to add icing into the center of each thumbprint cookie. Be sure they are completely cool before adding the icing so it does not melt and run off. If desired, add your favorite sprinkles while the frosting is still wet.

Let icing set up for 12 hours.

Allow the icing to set completely (12+ hours) before stacking them on top of each other. Then store them in an airtight container at room temperature to keep for 5-7 days.

Filling Cookies With Icing

These vegan cookies are so much fun to create! With a nutty cookie dough, the thumbprint cookies are filled with a homemade vegan apple pie jam, which brings all the wonderful seasonal flavors into this delightful snack.

Vegan Apple Pie Thumbprint Cookies

8-9 apples (450 g) (peeled, cored and finely chopped)

butter

sugar (300 g) (caster sugar

lemon

tsp apple pectin powder

tsp cinnamon

nutmeg

all purpose flour (200 g)

almond flour (50 g)

cornstarch

tsp baking powder

vegan butter (120 g)

coconut sugar (110 g)

Start by preparing the apple pie jam. Place the peeled, cored and finely chopped apples into a large saucepan and just about cover them with water. Cook on a medium heat until the apples are soft and discard the excess water.

Add the vegan butter and sugar, then drizzle in the lemon juice and bring to a boil whilst stirring regularly. Cook for 8-10 minutes, making sure the bottom doesn’t burn. Sprinkle in the pectin powder and stir vigorously to combine. Cook for 1 more minute, then remove from the heat and stir in the cinnamon and nutmeg.

Transfer the apple pie jam to a sterile canning jar and store it in the fridge for up to 2 weeks.

Preparing the apple pie jam:

To prepare the thumbprint cookies, sift all dry ingredients into a large bowl. In a separate bowl, cream together the vegan butter, coconut sugar and vanilla extract, then slowly add the dry ingredients until you get a cookie dough. Place the cookie dough into the fridge for at least 30 minutes.

In the meantime, preheat your oven to 375°F (190°C) and line 2 baking trays with parchment paper.

Use a teaspoon to portion the cookie dough and grease your hands to roll the cookies into little balls. Press down the middle with your thumb to create the thumbprint shape and fill the holes with the apple pie jam.

Transfer the cookies to the preheated oven and bake them for 7-9 minutes, then let them cool down for at least 30 minutes before removing them from the oven.

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