Gluten-Free Thumbprint Cookies

Name: Vegan Gluten-Free Thumbprint Cookies Recipe
Prep time: 6 min
Cook time: 14 min
Total time: 45 min
Ingredients: 1/4 cup coconut nectar ((or maple syrup)); 1/4 cup peanut butter; 1/4 cup soy milk; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1.5 cups oat flour; 1/2 cup almond flour; 1/2 teaspoon baking powder; Pinch of baking soda; Fruit jam(s) of your choice

type - Desserts

tag - Cookies, gluten-free

Gluten-Free Thumbprint Cookies

Hi friends! I’m starting to include more and more gluten-free recipes on Veganbell.

I hope you’ll enjoy all the diverse dishes I post here. 🙂

These DELICIOUS gluten-free vegan thumbprint cookies are (primarily) made using oat flour and almond flour. I used coconut nectar as a sweetener, but you can use just about any other liquid sweeteners like maple syrup.

I used multiple fruit jams like orange jam, black grape jam, and this homemade strawberry-chia jam as the filling. You can also use chocolate-hazelnut spread.

Let’s go!

5 from 1 vote

Vegan Gluten-Free Thumbprint Cookies Recipe

Simple and delicious vegan gluten-free thumbprint cookies recipe.

Save Recipe Pin Recipe

Course -Dessert

Cuisine -American, Universal

Keyword -cookies, gluten-free, vegan cookies

Prep Time -6 minutes

Cook Time -14 minutes

Chill Time -25 minutes

Total Time -45 minutes

Servings - cookies

Calories -88kcal

Author -Veganbell

Recipe Video

Ingredients

1/4 cup coconut nectar (or maple syrup)
1/4 cup peanut butter
1/4 cup soy milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1.5 cups oat flour
1/2 cup almond flour
1/2 teaspoon baking powder
Pinch of baking soda
Fruit jam(s) of your choice

Instructions

To a mixing bowl, add coconut syrup (or maple syrup) + peanut butter + soy milk + vanilla extract + salt. Mix well.
Once everything is well-combined, add oat flour + almond flour + baking powder + baking soda. Stir and mix using a spatula until a dough is formed.
Let it chill for 25-30 minutes.
Once chilled, scoop around 1 tablespoon of the dough and roll it into a flattened, spherical disc (see video for reference). Make sure there isn't any crack while doing this. Transfer it to a parchment-lined baking sheet.
Repeat the same for the rest of the dough.
Using your thumb, gently press down to make a small 'well' in the center. Repeat the same for the rest. Then fill up these well with jam.
Bake in a preheated oven at 180 C / 355 F for 14 minutes.
Allow them to cool for a few minutes on the cookie sheet to firm up. Then transfer to cooling rack. Gluten-free thumbprint cookies are now ready. Enjoy!

Notes

The dough should be allowed to chill for at least 25 minutes so that you can shape them without cracking.
The nutritional chart does not contain macros from the fruit jams.