Gluten-Free Thumbprint Cookies

Gluten-Free Thumbprint Cookies

Hi friends! I’m so excited to share this delicious gluten-free vegan thumbprint cookie recipe with you today. Due to popular demand, I’m starting to include more and more gluten-free recipes on Veganbell and I hope you’ll enjoy all the diverse dishes I’ll be posting here.

These cookies are primarily made using a combination of oat flour and almond flour, which gives them a deliciously nutty and slightly chewy texture. As a sweetener, I used coconut nectar, but you can use any other liquid sweetener like maple syrup or agave nectar if you prefer.

For the filling, I used a variety of fruit jams like orange, black grape, and this homemade strawberry-chia jam. You can also use chocolate-hazelnut spread if you’re in the mood for something a little more indulgent.

Let’s go!

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5 from 1 vote

Vegan Gluten-Free Thumbprint Cookies Recipe

Simple and delicious vegan gluten-free thumbprint cookies recipe.

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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 -18 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

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

Nutrition

Sodium: 68 mg | Calcium: 25 mg | Vitamin C: 1 mg | Vitamin A: 13 IU | Sugar: 2 g | Fiber: 1 g | Potassium: 65 mg | Calories: 88 kcal | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 1 g | Saturated Fat: 1 g | Fat: 4 g | Protein: 3 g | Carbohydrates: 10 g | Iron: 1 mg

Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this Vegan Gluten-Free Thumbprint Cookies recipe, check out these Matcha-Hazelnut Chocolate Cookies I posted earlier.

If you like to support me and my work, check out my Indian Vegan Cookbook (and all my upcoming cookbooks) on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, dals, curries, breads, desserts, and more!

Thanks for stopping by! 🙂

Keywords: Gluten-free thumbprint cookies, Vegan thumbprint cookies, Oat flour cookies, Almond flour cookies, Coconut nectar, Maple syrup, Fruit jam cookies, Chocolate-hazelnut filling, plant-based, desserts, sweets, baking, vegan baking