Gluten-Free Vegan Thumbprint Cookies made with Pecans

Gluten-Free Almond Thumbprint Cookies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 14 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Vegan, Gluten-Free

These gluten-free vegan thumbprint cookies are made with pecans, coconut, almond butter, maple syrup and vanilla making them a healthier version of classic thumbprint cookies. They have the most wonderful flavour and texture and are easy to make in one bowl, with basic ingredients. Save a spot on your Christmas goodie tray for these sweet, little treats!




  1. Pre-heat oven to 350 degrees.
  2. Place the pecans in a food processor or high-powered blender and mix until it forms a flour.
  3. Add the coconut and mix until it forms a paste.
  4. Place the coconut pecan mixture in a bowl then add the flour and sea salt and stir to combine.
  5. Stir in the maple syrup, vanilla and almond butter and mix.
  6. Roll into 14 balls and place on a silicone mat or parchment paper-lined baking sheet.
  7. Press a small well into each cookie using your finger. Carefully press any cracks in the dough back together if it breaks a little.
  8. Fill each well with your favourite jam.
  9. 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.
  10. 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.


  • 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.

Keywords: gluten-free thumbprint cookies, refined sugar-free, oil-free