These cute vegan thumbprint cookies taste like the classics we know and love, but have just 5 ingredients! They’re made with crave-worthy peanut butter, berry jam and are totally gluten-free! Ready in just 15 minutes.Â
I always look forward to whipping up treats during the holiday season. For example, a perennial favorite is this Cranberry Pie.Â However it’s true that the holidays are a time for cookies, and sometimes you need something that can come together quickly (re: no chilling or rolling required), and that used ideally uses minimal ingredients.
Thus (after a little brainstorming), these vegan thumbprint cookies were born!
The base of these peanut butter cookies is trusty oat flour, but I would imagine whole wheat, all-purpose, or almond flour work work also. I used low-sugar raspberry preserves for the filling, but any jam can fit; I suggest a homemade chia-seed version, if that’s your thing.
I am a big fan of peanut butter, so that is the main binding agent. If you’d prefer a more mild flavor I recommend subbing cashew, or sunflower seed butter if you have a nut allergy.
How to store these vegan thumbprint cookies
I am planning on freezing most of these gems before I head back East for the holiday. If you would like to eat them right away feel free to store in a glass or Tupperware container at room temperature for 3 – 4 days.
When defrosting, I recommend letting sit on the counter for a couple of hours for the best texture. As with any holiday cookie, it’s best to store them in their own container (as tempting as it is to combine, that can cause flavors to meld).
I hope you enjoy these thumbprint cookies! We plan on trying some along with breakfast tomorrow morning. This recipe is inspired by Feasting on FruitÂ and yields 20-24 cookies.
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