These vegan thumbprint cookies are soft, slightly chewy, nutty, and sweet, made with almond flour, a hint of maple flavor, and topped with raspberry jam (or the jam of your choice). Even better, these holiday cookies require just 8 simple, healthy ingredients and are gluten-free, dairy-free, egg-free, oil-free, and optionally sugar-free too!
You can watch the video in the post for visual instructions.Add all dry ingredients (almond flour, tapioca flour, sugar, and baking powder) to a bowl and stir with a spoon.
Add the cashew butter, vanilla extract, and about 2 tablespoons of cold water. First stir with a spoon, then use your hands to shape the dough into a ball. If the dough is crumbly, add a little more water, 1 teaspoon at a time.Note: The nut/seed butter should be runny, not firm. If yours is firm, I recommend heating it in a double boiler or in the microwave beforehand.
Then add the maple syrup and mix again. If the dough is a little sticky at first, just let it rest for a couple of minutes or add more flour.
Shape the dough into 14 balls and place them on a cookie sheet, lined with parchment paper, or use a silicone mat.
Using your thumb or a 1/2 tsp measuring spoon, make an indentation into each ball (watch the video for visual instructions).
Fill 1/2 tsp of jam into each indentation. Transfer the cookie sheet into the refrigerator and chill the cookies for at least 30 minutes (or up to overnight).
Preheat the oven to 350 F (175 C) and bake the cookies for about 12-15 minutes or until slightly golden brown. Enjoy!
Almond flour: Use ground sunflower seeds instead of almonds if you prefer.
Tapioca flour: You can most likely use any other starch.
Vegan Raspberry Thumbprint Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.