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.
I always look forward to whipping up treats during the holiday season. For example, a perennial favorite is this Cranberry Pie. 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 Fruit and yields 20-24 cookies.
Vegan Thumbprint Cookies
Ingredients
- 2 and ½ cups oat flour
- ½ cup peanut butter or other nut butter of choice
- ⅔ cup maple syrup
- 2 teaspoon baking powder
- 1 teaspoon salt use a little less if your nut butter is salted
- Jam of your choice
Instructions
- Preheat your over to 350 degrees F. In a large bowl, combine flour, peanut butter, maple syrup, baking powder and salt. Mix until incorporated to a smooth dough. I found that using a fork was the quickest way.
- Oil two baking sheets. Form small balls of dough (about 2 tsp-sized) and press lightly onto sheet. You will have between 20-24 cookies. Using your finger, create a small indent in each. Spoon 1 teaspoon jam on top.
- Bake for 10-12 minutes, until golden brown. Remove from oven and let cool for a few minutes before enjoying. Easily stored in the freezer for a month or so!
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susannahwf says
These look beautiful, and I bet they're delicious!
Emily says
Thank you Mother--I really am enjoying them 🙂 You'd want to do the cashew butter option!