clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A stack of 4 thumbprint cookies beside a plate of cookies.

Gluten-Free Vegan Thumbprint Cookies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • 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!


  • 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


  1. Pre-heat oven to 350 F.
  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.


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