Thumbprint Cookies – Vegan & Gluten Free

by Sharon on December 20, 2013


Nothing says the holidays like thumbprint cookies. Those perfect little mouthfuls of sweet, jammy goodness. No cookie platter is complete without thumbprint cookies. Well, I have for you a gluten free and vegan version that is low in sugar and completely delicious. Like, we have none left delicious. 😉

I knew when I made this Raspberry Chia Jam last week it would be perfect for these thumbprint cookies. Like most of my recipes, these are super simple to make and have a short ingredient list. All you need is ground almonds, coconut oil and maple syrup. Oh, and jam of course. Try the chia seed jam! You’ll be converted, I swear.

Mix all the ingredients in a bowl and shape it into a ball. Pop the ball into the fridge.


Once your dough has had a chance to chill, form it into balls. I got 15 even little balls from my dough. Then, using your thumb (duh!) make your little thumbprint indents in then center of each ball.


Spoon jam into each thumbprint and pop them into the oven.



These cookies are tailor made for those who don’t love super sweet cookies or desserts. Using only a bit of maple syrup as sweetener, coupled with the natural goodness of the chia seed jam, really cuts back on the usually sugary taste of the original version. They are noticeably less sweet but, as I mentioned earlier, it didn’t stop Joe and I from going to town on these cookies. It’s also nice, in the sea of uber sweet desserts that we are inundated with over the holidays, to have a lighter option on the cookie tray.


And, as my Grandma always used to say, you are sweet enough. 🙂 She was a wise woman and plenty sweet herself.

I hope you love these cookies as much as we did.


Thumbprint Cookies – Vegan & Gluten Free
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  • 1 ¼ cup ground almonds
  • 3 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • ¼ cup raspberry chia seed jam (or any jam)


  1. Mix together all ingredients except for the jam and shape into a ball
  2. Refrigerate for 30 minutes
  3. Preheat oven to 375 and line a baking sheet with parchment paper
  4. Form 15 balls from the dough and make and imprint in the centre of each with your thumb
  5. Fill each imprint with jam
  6. Bake for 11 minutes

Click for Nutritional Stats

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{ 12 comments… read them below or add one }

Melissa December 20, 2013 at 3:46 pm
These are adorable! I am going to make some for the holidays :) I love the use of the chia jam.
Sharon December 20, 2013 at 4:14 pm
Aren't they cute! The chia jam is the bomb. I love that I'm making your spicy chocolate cookies for my holidays and you're making mine :) All the best for you this Christmas.
Toronto Girl West December 22, 2013 at 4:10 pm
Your pictures always look so good!!! I don't have much self-restraint around baked goods so I have to confess I don't bake very much! :P PS: Feliz Navidad!!!
Sharon December 23, 2013 at 10:24 am
Thanks Karen! I'm not so good with the self restraint either. I do a lot of sharing ;) Feliz Navidad to you as well!
Aleesha Banks December 27, 2013 at 12:57 am
Made your thumbprint cookie recipe yesterday & they were fabulous! They have always been my favorite cookie to make at the holidays , I am so happy to have this healthier version. Thank you for all your hard work and for sharing all your delicious recipes with all of us! Happy holidays to you and your family! Thanks
Sharon December 27, 2013 at 1:47 am
That's so nice! Thank you :) These cookies were big for us, too. Loved the texture. All the best for 2014!
Amanda December 28, 2013 at 7:52 pm
These look awesome! Could you substitute a gluten free flour instead of almonds?
Sharon December 28, 2013 at 9:06 pm
They are pretty awesome I must say :) I've only made these with the almonds and I really think they add to the rich flavour. These are not sweet but have a creamier taste. If you use a flour of some kind I would add in a bit of coconut sugar (maybe 1/4 cup) or add a but more maple syrup so they aren't totally bland. Let me know if they work out!
Xenia G August 6, 2014 at 12:39 pm
Can i replace maple with avange syrup?
Sharon August 6, 2014 at 12:40 pm
I haven't tried it myself, but I'm sure any liquid sweetener should work fine! :)
Kathie October 15, 2014 at 4:39 pm
Love your chia raspberry jam and the cookies look yummy! Can't have coconut oil, though. Do you have a suggestion for a replacement? I already have ground almonds, not as fine as flour, a little more grainy. Do you think that will work in the thumbprint cookies? Thanks for great, healthy sweet treat recipes!
Sharon October 15, 2014 at 11:12 pm
If you're not vegan butter would work in this. You need something that will be solid when chilled. Perhaps even a cashew butter? Keep in mind the flavour changes with each option. Ground almonds would totally be fine in this. Thanks so much for your sweet comment, Kathie! :)

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