Gluten-Free Thumbprint Cookies


Vegan Gluten-Free Thumbprint Cookies

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!

Vegan Gluten-Free Thumbprint Cookies Recipe
5 from 1 vote

Vegan Gluten-Free Thumbprint Cookies Recipe

Simple and delicious vegan gluten-free thumbprint cookies 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 -18 cookies
Calories -88kcal
Author -Veganbell

Recipe Video



  • 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!


  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.


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 this delicious Matcha-Hazelnut Chocolate Cookies I posted earlier.

If you enjoy reading and cooking from Veganbell, check out Liv B and her incredible Cardamom Pistachio Double Chocolate Cookies recipe.


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Hi, I'm Neelam. Welcome to Veganbell.
I started this food blog to share easy vegan recipes with everyone.

If you enjoy my recipes, please share them with your friends & families. I don't run google ads here, nor do I write long content to please the SEO. So I really appreciate your support.

Happy cooking! :)

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One Response

  1. 5 stars
    Whoa! This looks so good. I have some cranberry jam and will try with it.

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