Vegan Thumbprint Cookies

Vegan Thumbprint Cookies

These Vegan Thumbprint Cookies pair ridiculously well with my morning cappuccino & make a fantastic snack in the afternoon with some tea. They are like an energy bar in cookie form!

vegan thumbprint cookies

They’re a little dense, crunchy, and kinda buttery with all of the almonds in them. They’re a snap to make, totally kid-friendly (as long as there are no nut allergies in your household) and the recipe makes a ton! I definitely think I’ll make this WITH Cooper when he’s not prone to dumping flour all over the place (that may take a while). It’s no big deal if he eats the batter! The only problem I encountered was figuring out which one of the jams I liked most. I used blueberry jam (I made from scratch) as well as apricot & raspberry jam (from Trader Joe’s). I really liked the seedy raspberry ones; they were the prettiest. I did love the tang of the apricot too! I dunno! I can’t decide. Let me just take another sample…

And we’re off!

Grind 2 cups of almonds in a food processor.

almond grinding

Set them aside in a LARGE bowl. You want to keep them chunky. Don’t grind too fine.

ground up almonds

Now grind your oats with the salt until fine. It’s OK to leave it a tad chunky.


Add them to the bowl with your almonds & toss in 1 1/4 cups flour.

the base

Pour in your maple syrup & oil in the dry mixture.

maple SYRUP

And mix! Add the reserved flour if the mixture is too moist/runny. Let the dough sit for a bit.

getting the right consistency

Get your jams ready! Get a few small spoons and now start forming your cookies! A small ice cream scooper works well!

I used 2 out of these 3

With the bottom of a wooden spoon make a little indentation in each cookie. Time to fill!


Here’s a little apricot filling for you! I used a 1/8 teaspoon measuring spoon to help me.

apricot jamming

Here are the blueberry ones! Off to the oven they go….

blueberry jamming

Be prepared to make a lot! Experiment with the flavors!  Watch out…


They’re pretty good.

Vegan Thumbprint Cookies

(recipe from

makes 4 dozen 2 inch cookies

  • 2 cups whole almonds
  • 4 cups quick-cooking oats (I used regular oats)
  • 1/4 teaspoon salt
  • 1 1/2 cups flour, divided
  • 1 cup canola oil
  • 1 cup maple syrup
  • Assorted jams of your choice

Preheat oven to 350°F and line two baking sheets with parchment paper.

Pulse almonds in a food processor until they’re chopped into smaller pieces. Large chunks are welcome, but make sure you don’t ground them too fine. Place chopped almonds into a large bowl.

Now grind the oats with the salt in the food processor until it turns into a fine meal. Add the oat/salt mixture to the bowl of chopped almonds. Add 1 1/4 cup of flour to the bowl and reserve the remaining 1/4 cup. You may or may not need it depending on the moistness of your final mixture.

Pour the canola oil into the bowl, followed by the maple syrup into the bowl, and thoroughly mix with the dry ingredients until combined. If the dough is on the runnier side, use the reserved flour. Let the mixture sit for 15 minutes. It will stiffen up during this time.

Form into rough balls about the size of a whole walnut. The dough will be slightly wet but surprisingly not too sticky. A small ice cream scooper helps. Place the balls on a cookie sheet about an inch apart (the dough barely spreads out during cooking).

Using the bottom of a wooden spoon, make an indentation in the top of each cookie. Fill the indentation with your jam of choice.

Bake for about 15 minutes, or until the cookies begin to brown slightly. Remove from oven and let cool for about 15 minutes before moving to a rack to cool further (they’re a bit fragile when they first come out of the oven).

  • abi

    these look amazing. i’ve tested out many “sugar” free cookie recipes and plenty of them were life changing.. in a very bad way.
    but i will be making these soon!

  • Sylvie @ Gourmande in the Kitchen

    Lifechanging or not, eating cookies for breakfast and not feeling guilty about it sounds good to me. And seriously isn’t this just as good as eating oatmeal for breakfast, I mean there’s oats in there and everything!

  • Diana @ Things to Bring

    Ah, I made these around Christmas when I first saw them on The Kitchn! They looked lovely and tasted pretty good, but I had a hard time making a dent in each one without the whole thing falling apart. I was just using a regular spoon though, I’ll have to try the handle!

  • Jess

    cookies for breakfast? where do i sign up?

  • Julie (Bananas for Bourbon)

    Sounds delicious! I will definitely be trying these. Do you think throwing an egg in would make them hold together better? I don’t care so much about being vegan. ;p

  • Whitney

    I made these during the holidays and they are AWESOME. They were a little crumbly for me but who cares.

  • Nicole

    Gosh, I love a good thumbprint cookie and for some reason I haven’t made them in ages. This recipe looks fantastic. Seedy raspberry jam is always my favorite filling, too.

    I love when Biff says, “Why don’t you make like a tree and get the hell out of here.” Oh, Biff.

  • Katrina

    I love that these are vegan! They look so good!

  • Jessica

    I ate a life-changing meal last week that was gluten-free, vegan, and raw! And now I have a food processor so I can make these. Hooray!

  • Michelle

    Cookies for breakfast? I’m in!

  • sandra

    Do you happen to know the rule for using quick cooking vs old fashioned rolled oats?
    I like to use organic old fashioned rolled oats when possible.
    Do you think the recipe will work with the latter?

  • annie

    How about chocolate in the middle? Maybe not vegan — but potentially yummy!
    I’m going to make these. They remind me of a almond butter cookie I got from
    Gluten Free girl a few years ago. Thanks for the recipe!

  • Helen

    sooo yummy! i filled mine w/ apricot, fig (thanks for providing the link to the girl and the fig!) and chocolate. my mom’s arriving today, so i made these as a special treat for her! but i may have eaten a few too many myself already. oops!

  • Amanda

    So delish! I added a little less than 1/4 c. vital wheat gluten to help them stay together. And instead of maple syrup I used honey (we have bees, thus an abundance of honey). Some I filled with homemade wineberry jam and others with apple butter from the fall. Somehow I don’t feel at all guilty about eating these!

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  • Laura

    What do you think about replacing 1/2 of the oil with applesauce??

    • Tracy

      If you go on the kitchn website (link in the recipe section of this post) you can read people’s comments and see their additions! A lot of people used applesauce. I bet it would be good!

  • Michelle

    very yummy. i made a mix of some filled with dark chocolate.

  • Leetha

    Thank you Thank you THank you! Really LOVE this one, my sister in a law can’t eat any dairy so this was a great treat for her as most of my goodies I bring in to work have some sort of dairy product in them. I used homemade lilikoi butter and Trader Joes cherry preserves for the filling, talk about YUM! I loved how dense and crunchy these cookies were, I will try to add in a little almond drizzle to frost them next time. Can’t wait :o)

    • Tracy

      oooooh!!! Tell me more about this almond drizzle!

      • Leetha

        Super easy! 1 cup powdered sugar, 1 tsp. Almond extract & 2-3 tsp. Water. Mix all ingredients until its a drizzle like consistency & drizzle over cooled cookies. I use it on my raspberry thumbprints & its unbelievably yummy. Enjoy!

  • Leetha

    Update on the almond drizzle…….AMAZING! :o)

  • Tejas

    These are awesome cookies. I made them yesterday and they were hit. Best part is that it is so simple. I had to read list and steps twice to ensure I am not missing anything. when I was making them, I thought something is not right…but boy. It is good. so good.

    thanks you for sharing this.

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  • Tracy O

    I’m making these tomorrow.. they look wonderful! One question, what’s the best way in storing these little treats?

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  • Felicia

    These were absolutely delicious! I made them today as I had all of the necessary ingredients on hand, and they were a hit. The recipe yielded 50+ smallish cookies (plus some extra dough, which I froze), and there are now ten left. I might add that I live in a five person household and I ate (only) five of these myself…. Thanks for sharing!

    • Tracy

      Fantastic! They are perfect for breakfast, aren’t they? Seems like their a real hit in your household!

      • Felicia

        They really are. My dad especially loves them, and he’s usually wary of trying anything new. He actually asked me to make a new batch for him Sunday nights each week haha. I’m doing a blog post about these Monday, linking back to you of course (: Thanks for sharing!

  • Felicia

    Just featured these on my blog. Thanks for sharing the recipe!

  • Jaimie Pruden

    these are perfect and amazing.

  • Deese

    I am so making these for my family Easter thing this weekend….something to balance all the homemade vegan “Reese’s” eggs I’m also making! 🙂

  • Anastasia

    I just made these on a whim using walnuts. I used blueberry jam and gooseberry jam from my local farmer’s market and they’re looking pretty delicious! I’m bringing half of them to work tomorrow and giving away the other half as gifts.

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  • Eleni

    Hello from Cyprus. Made these today for my son’s name day. They disappeared before I got the chance to take a photo! Thank you for the recipe and for everything else!

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  • Catherine

    Hey there! Why canola oil? Can you sub EVOO?

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