Vegan Thumbprint Cookies
These vegan thumbprint cookies are made with pecans and coconut for twist on the classic. Bonus: they’re gluten-free, oil-free and refined sugar-free!
Table of Contents
Recipe Features
- melt-in-your-mouth texture – everyone loves the decadent, soft texture of these cookies
- amazing flavour – with pecan, coconut, vanilla and maple, these stand out from a regular thumbprint cookie
- dietary needs – gluten-free, oil-free, refined sugar and vegan!
Ingredient Notes
- pecans – use plain, raw pecans, they can be substituted with almonds if needed
- almond butter – use plain, natural almond butter, can be subbed with peanut butter or sunflower seed butter if needed but I almond works best here
- coconut – use unsweetened fine or medium shredded coconut (may be labelled desiccated coconut)
- gluten-free flour – use a gluten-free baking flour 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.
- maple syrup – can be subbed with agave but maple syrup works best
For a full list of ingredients and amounts see the recipe card below.
Quick Tip: For best results when baking, use a kitchen scale to measure ingredients.
Step by Step Instructions
Step 1. Place the pecans in a food processor and blend into a grainy flour.
Step 2. Add the coconut mixture and blend for a few minutes until it starts to form a paste. 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 stir into a uniform dough.
Step 4. Roll the dough into 14 balls and place on a parchment paper-lined baking sheet. Use your thumb to press a small well into each cookie.
Quick Tip: If any cracks form in the dough as you’re creating the wells, carefully press them back together with your fingers.
Step 5. Fill each well with your favourite jam.
Bake for 10-12 minutes then let cool completely on the pan. They’re now ready to enjoy!
Notes and Tips
- For Best Results: Use a kitchen scale when baking for accuracy, ease and guaranteed success.
- Jam: Raspberry, strawberry or this blueberry chia seed jam are all delicious but any variety works.
How to Store
- Room temperature: Let cool completely then store in an airtight container for up to 4 days in a cool, dry place if possible.
- 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.
Related Recipes
Here are some more treats for your Christmas goodie tray:
- Easy Vegan Turtles
- Vegan Rum Balls
- Vegan Chocolate Coconut Bars
- Vegan Nanaimo Bars
- Chocolate Macaroons
- Vegan Pecan Pie Bars
This vegan eggnog and hot chocolate also make wonderful Christmas treat (and are perfect for dipping)!
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
PrintGluten-Free Vegan Thumbprint Cookies
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Prep Time: 10 mins
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Cook Time: 10 mins
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Total Time: 20 minutes
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Yield: 14 1x
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Category: Dessert
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Method: Oven
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Cuisine: American
- Diet: Vegan
These gluten-free and vegan thumbprint cookies are made with coconut and pecans for a delicious twist on the classic. These always go quick so consider making a double batch. They freeze well so can be made in advance!
Ingredients
- 1 cup (150 g) raw pecans
- 1/2 cup (40 g) fine or medium unsweetened shredded coconut
- 1/2 cup (74 g) 1:1 gluten-free baking flour
- 1/4 tsp sea salt
- 1/4 cup (75 g) pure maple syrup
- 1/4 cup (55 g) almond butter
- 1 tsp pure vanilla extract
- jam for filling such as strawberry or raspberry
Instructions
- Pre-heat oven to 350 F.
- Place the pecans in a food processor or high-powered blender and mix until it forms a flour.
- Add the coconut and mix until it forms a paste.
- Place the coconut pecan mixture in a bowl then add the flour and sea salt and stir to combine.
- Stir in the maple syrup, vanilla and almond butter and mix.
- Roll into 14 balls and place on a silicone mat or parchment paper-lined baking sheet.
- Press a small well into each cookie using your finger. Carefully press any cracks in the dough back together if it breaks a little.
- Fill each well with your favourite jam.
- Bake for 10-12 minutes (see notes) them a then remove from the oven and let cool completely before handling. This step is important and they need to firm up as they cool.
- Store them in an air-tight container at room temperature for up to 3 days, in the fridge for up to a week or in the freezer for up to 2 months.
Notes
Baking Time: If you like them a little gooey in the middle, bake for 10 minutes. For a more well done cookie, leave them for 12. Either way, let them cool before handing. I liked them with 10 minutes baking time.
Storage: Let cool completely then store in a sealed container at room temperature for 4 days, in the fridge for up to 10 days or in the freezer for up to 3 months.
Nuts: Pecans may be substituted with almonds or a mixture of the two.
Keywords: gluten-free thumbprint cookies, vegan thumbprint cookies
Update Note: Originally published December 21, 2017. Updated with new photos and text August 4, 2020.
Easy to make and they turned out perfectly! So delicious – this recipe is a keeper!
★★★★★
These cookies are AMAZING!! They are so delicious. Mine are just a little soft, and I love them that way. I put apricot jam in half the cookies and blackberry chia jam in the other half. I could truly eat the entire batch, LOL! But, I’m putting them away till Christmas Eve, so there will be plenty for my kids and grandkids. Thanks for the excellent recipe! You knocked it out of the park!
★★★★★
Thanks so much, Sherri! They sound amazing with apricot and bluberry jam. I want some now, haha! I hope everyone enjoys them. Thank you for the review and have a great holiday.
These cookies blew me away! They taste like something you’d get from a gluten-filled non-vegan bakery!! I think we’ll be making these ones more often. If you are having trouble getting the flour to mix in with the coconut mixture, a pastry cutter does the trick.
★★★★★
Would almond flour work as well?
Almond flour would be much finer than 1 cup blended pecans so I’m not sure how much you would need but yes, theoretically it should work. I haven’t tested these with flours though, so I can’t guarantee it. Let me know if you try it!
Delicious! Very rich, love the combo of the nutty flavor with the jam.
YUMYUMYUM
My hubby and I loved them!!
Nearly had then whole batch to himself.
With all the holidays coming this is a great recipe to be able to have. Everyone wants the ‘sweets’ for the potlucks and this is a great option for me to bring and still have a healthy plant based sweet for others to enjoy. I look forward to trying out this recipe soon!
Delicious! Very rich, love the combo of the nutty flavor with the jam. I used blackberry jam which was a great combo. I had to keep them in the oven much longer than said because they weren’t getting a brown as I expected. Texture is great they melt in your mouth.
★★★★
soo good! can’t tell diff from regular..except they are better tasting!
★★★★★
My family absolutely loved this vegan cookie recipe. It’s definitely a keeper! Pinned.
★★★★★
Yay, so happy to hear that! Happy holidays. xo.
Gah! I’m elbows deep in this and just realized there isn’t a designated temp at which to bake these. Help!
Sorry, it’s 350F. I will add it!
These seem like they would work so well. I love the fact that they’re gluten free and vegan. It’s important to have at least a few of those recipes around this season, as there are normally some family members who are more sensitive.