Vegan Thumbprint Cookies

• Pecans: Use plain, raw pecans without added oil or salt. These can be substituted with almonds, walnuts or a combination of raw nuts.
• Almond Butter: Use plain, natural almond butter that’s not too dry, or substitute peanut butter or sunflower seed butter.
• Coconut: Use fine or medium shredded (desiccated) coconut. Once blended the coconut releases oils that bind everything together and add moisture.
• Gluten-Free Flour: Use a gluten-free flour baking blend such as Bob’s Red Mill. A pre-blended gluten-free flour has the right ratio of binders and flours to make the recipe a success. You can substitute regular all-purpose flour.
• Maple Syrup: The perfect flavour and consistency for these cookies though you can substitute agave nectar or brown rice syrup if you like.
• Jam: Raspberry, strawberry or this blueberry chia seed jam are all delicious but any homemade or store-bought variety works. Apricot jam would be yummy too! You can even do a mix so you have different colours.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations

• Add up to 1 tsp cinnamon or try 1/2 tsp spices like ginger, cardamom or allspice.
• Add 2-3 tsp almond extract.
• Use lemon curd instead of jam.
• Add 1 tsp lemon zest to the dough.
• Roll the cookie dough balls in granulated sugar before pressing.
• Drizzle with a simple sugar glaze or dust with powdered sugar after baking for a pretty effect and yummy treat!
• Bake without the jam then fill with peanut butter, date paste, homemade vegan caramel, the chocolate ganache from these No-Bake Hemp Seed Brownies or melted chocolate and let them cool.
• Try a layer of peanut butter under the jam for peanut butter and jam thumbprints.

Step-by-Step with Photos

Step 1: Place the pecans in a food processor and blend them into a grainy flour consistency.

Step 2: Add the coconut mixture and blend for a few minutes until it starts to form a paste. It will seem somewhat oily at this stage. Transfer the mixture to a bowl.

Step 3: Add the flour and salt and mix well, then add the maple syrup, vanilla and almond butter and mix it all up until all the flour is incorporated and it forms a moldable cookie dough.

Step 4: Roll the dough into 14 balls and place them on a parchment paper-lined baking sheet. Use your thumb or the back of a small measuring spoon to press a small well into each cookie.

Quick Tip: If any large cracks form in the dough as you’re creating the wells, carefully press them back together with your fingers. A few small cracks are ok.

Step 5: Fill each well with your favourite jam. You can use any store-bought or homemade jam like this chia seed jam. I like to use raspberry or strawberry jam for these cookies.

You could also bake them without the jam then add caramel or melted chocolate after they bake!

Baking Tips

1. Measure the flour accurately. The best way to do this is by using a kitchen scale and following the listed weight measurements.
2. Use the same flour as tested. This recipe was made with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
3. Finely blend pecans. They should resemble grainy flour. A few large pieces left behind are ok but they should be mostly broken down.
4. Use thick jam. Use a good-quality jam that isn’t too runny.
5. Mix the dough well. There is no gluten in these so you don’t have to worry about over mixing the dough. Make sure everything is well combined. You can use your hands to help if you like!

Storing

• Room temperature: Let cool completely then store in an airtight container for up to 4 days in a cool, dry place.
• Fridge: Let cool completely then store in an airtight container for up 2 weeks.
• Freezer: Let cool completely and store in an airtight container for up to 3 months. If they’re in more than one layer in the container, place a piece of wax paper or parchment between the layers to prevent sticking.