Vegan Jam Thumbprint Cookies
If you are looking to make a cookie that stands out from the crowd, you have come to the right place. These Vegan Thumbprint Cookies are not just delicious and easy to make, they are beautiful. What is great about these cookies is that you can use just about any jam you have on hand. Orange is gorgeous but so is a deep purple or pink depending on the fruit or berry you’re using for these Vegan Thumbprint Cookies.
Baking is a ton of work but it can be kind of relaxing, too, if you take it slow or do it with friends and family. Thumbprint cookies are one of my favorite varieties. They are just so beautiful with the bright colors on top. They’re also easy to make a little bit healthier without compromising taste or texture. They are simple and turn out fabulously – perfect for a cookie swap or gift. I used both apricot and pomegranate jams to mix it up a bit and they looked like little gems when they were first pulled out of the oven.
Do you agree that cookies are underrated? They’re so fun to make, they’re bite-sized, and they’re easy to freeze. This is a great trick if you want to revisit the cookies at a later time in an appropriate portion for your specific goals. I also highly recommend giving these cookies as a gift or bringing them to a friend in need. They are a great way to brighten up someone’s day.
I love these Vegan Thumbprint Cookies for an after work snack or a little treat in the evening. My No Bake Vegan Chocolate Haystack Cookie Bites are also trending right now and so I’ve got a few options up on the blog if you want to practice your baking skills. If you are feeling extra creative, my Black Bean Brownies are a must try and a hit at every party I bring them to. So make sure to check those out as well.
Another thing I love about cookies is how easily you can add healthy ingredients. You can keep that ‘treat’ feeling while boosting nutrients with whole wheat flour, nuts, seeds, fruit, and even oats or other whole grains. I almost always cut back on the added sugar and I love to experiment with ingredients other than butter, which is really high in saturated fat. Of course cookies are made of fat and sugar – and they definitely don’t always need to be healthy, but as a registered dietitian and recipe developer, I love to try and make all the food I eat delicious AND a little healthier.
Making Vegan Thumbprint Cookies
There are a lot of reasons to make a recipe vegan and I’m talking about swapping traditional ingredients out for vegan ones here with Food & Nutrition Magazine. They’ve also got my 8 traditional desserts made vegan friendly on the blog. Whether you’re entertaining vegan company or you have friends or family with food allergies that require vegan baking, I hope these tips make it easier and a little more fun for you.
When you’re ready to make these cookies, preheat your oven and get your baking sheet out. I recently bought a silicone liner and it changed my life. I got cupcake liners, too, after an egg muffin incident that caused me to have to clean them for hours. You’ll be so happy about the time it saves when you get one for your next baking adventure. Trust me on this one, I went from not having one to using mine several times per week!
I love to keep cookie recipes simple. I combine the dry ingredients first. I often blend whole wheat and white flour together. This flour combination will naturally make the product more dense but I’m actually ok with that. If you want a softer cookie, use only white flour (it’s ok! really!). If you have a mixing machine, that will make your baking life even easier. I use my mixing machine a couple of times each week as well and I’ve found it’s really worth the investment. They’re so easy to use and clean. Mixing machines can make baking even more enjoyable.
After you’ve got your dry ingredients blended, whip up the wet ones separately. Add the sugar into the wet ingredients so your cookie dough is creamy and smooth. Vegan butter is an awesome product that ‘acts’ much like regular dairy butter when you’re baking. If you’re not familiar, I think you’ll be pleasantly surprised. For my non-dairy milk, I like using soy and oat. They’re both a little higher in protein than other non-dairy milk options and have a better fat balance for cooking. Soy is best of all plant-based milks for protein so this is one of my go-tos. Let me know in the comments what vegan swaps you prefer to make.
I just love using different spices in my baking so I found that both vanilla and almond extract were fun in this recipe. The cinnamon also adds a warmth. Get creative with trying different spices and various portions of them, too, to suit your taste.
One of my favorite parts of making these Vegan Thumbprint Cookies is creating the dent with your thumb and filling those with jam. Be sure not to crack the cookie as you are making the dent. Protip – use a small spoon to fill the inside with colorful jams of your choice. Have fun and let me know how these turn out for you!
Wondering if you can use regular butter in this recipe? The answer is yes! Regular butter will work just fine. If you don’t have enough of two types of flour to meet the proportions needed for this recipe, don’t worry.
With these cookies, you can use all one type of flour instead of whole wheat, but don’t use ALL whole wheat because it will be too dense. You make these gluten-free by using a gluten-free flour like Bob’s Red Mill gluten free flour blend.
If you don’t love almond flavoring or just don’t have almond extract on hand, you can make these Vegan Thumbprint Cookies without almond extract. Get creative with your swaps and let me know in the comments what you use.
If you need more dessert recipes, be sure to check out my:
Vegan Thumbprint Cookies
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup sugar
- 3/4 cup softened vegan butter
- 2 Tablespoons unsweetened non-dairy milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup apricot or raspberry jam
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flours, cinnamon, salt, and baking powder.
- In a separate bowl, beat the sugar and butter substitute until fully incorporated and fluffy with air.
- Add the milk and the vanilla and almond extracts to the wet mixture and blend thoroughly. Then pour the wet ingredients into the dry ingredients and stir well to create a dough.
- With your hands, roll 2 tablespoons of the dough into a ball and place it on the prepared baking sheet. Repeat this until the sheet is full.
- Use your thumb to make a large indentation in the middle of each cookie. Add about 1 teaspoon of jam to the center of each indentation.
- Bake for 14 to 17 minutes or until lightly golden. Cool on a cooling rack for 10 to 15 minutes.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.