December 7, 2013 37

Vegan Thumbprints with Raspberry Jam + Sea Salt

Grain-free, gluten-free, refined sugar-free, soft and chewy vegan thumbprints.
Vegan Thumbprints with Raspberry Jam + Sea Salt | Maple sweetened, paleo-friendly, gluten-free, soft and chewy vegan thumbprints. A Christmas cookie favorite. A vegan thumbprint recipe for all to enjoy.

When I was a little girl.

Each year during the holiday season.

I’d roll up my sleeves.

Put on my little apron.

Get covered in flour.

And in sugar.

And bake Christmas cookies with my sister and mom.

We would kick my dad and all of my brothers out of the house.

Because boys aren’t fun to bake with, you understand.

And we would blast Amy Grant’s A Christmas Album as loud as we could.

We’d dance and laugh and sing around the house like no one else in the world was watching. Recalling this, these really were some of the happiest days of my childhood.

We’d make what seemed like hundreds of cookies. Rum balls and snowballs. Sugar cookies and gingerbread men. And we would make, thumbprints. So this recipe is really near and dear to my heart. So here we have elevated, healthy-ish vegan thumbprints.

They are just seven basic ingredients.

Almond flour, baking soda, salt, vanilla, coconut oil and maple syrup.

And, jam.

I’ve swapped out the all-purpose flour with almond flour to make these thumbprints naturally gluten-free. I recommend using Bob’s Red Mill Super Fine Gluten-Free Almond Flour. Trader Joe’s also sells an almond flour I’m a fan of. I traded in coconut oil for the butter. I recommend using an extra filtered variety that is odorless and tasteless. Unless you like the taste of coconut oil. Which I don’t prefer it in baked treats. I buy mine at Trader Joe’s – the one with the green label.

And I use maple syrup instead of sugar. You could also use honey instead of maple syrup if that’s what you had on hand. Making these the refined sugar, grain and gluten-free, vegan thumbprints of your dreams.

Vegan Thumbprints with Raspberry Jam + Sea Salt | Maple sweetened, paleo-friendly, gluten-free, soft and chewy vegan thumbprints. A Christmas cookie favorite. A vegan thumbprint recipe for all to enjoy.

Vegan Thumbprints with Raspberry Jam + Sea Salt | Maple sweetened, paleo-friendly, gluten-free, soft and chewy vegan thumbprints. A Christmas cookie favorite. A vegan thumbprint recipe for all to enjoy.

Vegan Thumbprints with Raspberry Jam + Sea Salt | Maple sweetened, paleo-friendly, gluten-free, soft and chewy vegan thumbprints. A Christmas cookie favorite. A vegan thumbprint recipe for all to enjoy.

Vegan Thumbprints with Raspberry Jam + Sea Salt | Maple sweetened, paleo-friendly, gluten-free, soft and chewy vegan thumbprints. A Christmas cookie favorite. A vegan thumbprint recipe for all to enjoy.

Vegan Thumbprints with Raspberry Jam + Sea Salt

Prep Time 5 mins
Cook Time 13 - 15 mins
Total Time 5 mins
Serves 12 - 15 cookies

Store uncovered, on a shelf for up to three days. These can be made ahead of time and frozen until you're ready to serve. 

Ingredients

  • 2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, melted + cooled {see notes}
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon raspberry jam {see notes}
  • flake salt, optional

Directions

Preheat the oven to 325 degrees, and line a baking sheet with parchment paper.
 
Whisk together in a bowl the almond flour, baking soda and salt. Then add in the coconut oil, maple syrup and vanilla. Stir the batter until it forms a dough.
 
Roll tablespoon sized portions into balls. Place the balls on the cookie sheet and press down lightly in the middle with your finger to leave a small indentation in the center of the cookie. Fill the indentation with 1/4 teaspoon of jam.
 
Bake for 13 - 15 minutes. The cookies will be quite soft when you remove the tray from the oven. Leave them on the tray undisturbed to cool. They will take form as they harden slightly. Finish with a little more jam and flake salt if desired. 

Recipe Notes

Unless you like the taste of coconut oil, I recommend using an extra filtered coconut oil variety. One that is odorless and tasteless. I buy mine at Trader Joe's - the one with the green label works great. I like raspberry jam in thumbprints but these would be great with marmalade, fig butter, lemon curd, etc. 

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37 Responses to "Vegan Thumbprints with Raspberry Jam + Sea Salt"

  1. Reply

    Emily

    December 11, 2013 at 9:41 PM

    Oh my goodness. I am making these tomorrow. They look so amazing! Currently I’m battling morning sickness and NOTHING looks amazing, but these do. Well done.

  2. Reply

    Brandy @A Mindful Mantra

    December 18, 2013 at 9:25 AM

    These cookies look so cute and delicious! The photos are gorgeous!

  3. Reply

    Sylvie @ Gourmande in the Kitchen

    December 18, 2013 at 5:28 PM

    I’ve always loved jam thumbprints, they are the best! I’m going to make a batch of these before the holidays are over.

  4. Reply

    Alli

    December 20, 2013 at 4:59 PM

    These look yummy! I am going to make some today.

  5. Reply

    Mary

    December 21, 2013 at 11:54 AM

    Me and the husband wanted something sweet last night after dinner and had nothing in the house so I searched for a simple quick (healthy) recipe and these were GREAT. Thank you!

    • Reply

      Sherrie

      December 22, 2013 at 8:41 AM

      Yes! I’m so happy you loved these Mary.

  6. Reply

    amanda kerns

    October 6, 2014 at 8:08 PM

    Can’t wait to try this one! Trying to go paleo while starting a home bakery business. Needless to say, it’s imperative that I have paleo dessert alternatives on hand at all times!

    • Reply

      Sherrie

      October 7, 2014 at 1:26 PM

      Happy to provide you grain-free goodness Amanda.

  7. Reply

    Tami

    October 24, 2014 at 10:17 AM

    I just made these cookies. They are perfect. I love them and will keep baking them. Wonderful. Thank you for the recipe.

    • Reply

      Sherrie

      October 24, 2014 at 1:18 PM

      Awesome – this makes me so happy Tami!

  8. Reply

    Sara

    December 2, 2014 at 4:06 PM

    I recently went grain-free and was really sad that I wouldn’t be enjoying my ‘normal’ favorite Christmas cookies. So these are back on my list to love! Thank you.

  9. Reply

    Lyndsey

    December 12, 2014 at 2:26 PM

    OMG these are one of my most fave cookies to bake at Christmas time, so happy I came across this healthier version, they sound delicious!

  10. Reply

    Theresa

    December 18, 2014 at 2:39 PM

    I wonder would it work to substitute a portion (maybe half?) of the almond flour with coconut flour? I would love to make a big batch of these but only have one small (and expensive) bag of almond flour.

    • Reply

      Sherrie

      December 18, 2014 at 6:13 PM

      I’ve never tried that Theresa and I do know baking with alternative flour can be tricky, so I’m not sure if I can recommend changing the recipe in that way. If you end up doing it, please let me know how it turns out!

  11. Reply

    Paola

    August 17, 2015 at 1:10 PM

    These cookies were a great success! Perfect for those with very restrictive food diets like me. They took me less than five minutes to mix (no joke) and were quick to bake. I used Trader Joe’s juice-sweetened jam. Result was soft, savory, very little sweetened (just sweet enough for those who don’t regularly eat sugar) cookies. Will make again!

    • Reply

      Sherrie

      August 18, 2015 at 12:36 PM

      Oh so happy to hear this Paola, your feedback made my day!

  12. Reply

    Michelle

    December 16, 2015 at 1:13 PM

    I just printed these to make for Christmas. They look so good!

  13. Reply

    Jessica

    December 23, 2015 at 4:58 PM

    I was looking for a nice Christmas treat for my brother’s vegan girlfriend and these were perfect! Even better that they’re gluten-free since my brother has celiac disease. They turned out wonderful. We sprinkled them with powdered sugar instead of almond flour for some extra sweetness!

  14. Reply

    Erin

    February 14, 2016 at 10:31 AM

    We are allergic to almonds and coconut. Could we substitute oat flour or GF all purpose flour? Would any oil work as a substitute?

    • Reply

      Sherrie

      March 1, 2016 at 8:13 PM

      Hi Erin – grain-free baking is tricky, and I wouldn’t recommend that.

  15. Reply

    Cathy

    November 9, 2016 at 4:26 PM

    I am wondering if these cookies freeze well? I would like to make them for a baking exchange. I need to make 12 dozen, so making them in advance and then freezing would be a time saver for me.

    • Reply

      Sherrie

      December 11, 2016 at 7:47 AM

      Hi Cathy – yes they freeze great!

  16. Reply

    Nicole

    December 13, 2016 at 4:12 PM

    We love these cookies! We have made them for Christmas for the past couple years. So THANK YOU! Yes, we froze them and they were great afterwards.

  17. Reply

    Liz

    December 20, 2016 at 8:50 AM

    Thank you so much for the recipe. I have not been able to find blanched almond flour anywhere and want to check if you know whether or not using all purpose flour would be an acceptable substitute?

    • Reply

      Sherrie

      December 20, 2016 at 11:15 AM

      Hi Liz – blanched almond flour is the same as fine almond flour. Bob’s Red Mill makes it! Hope this helps as ap flour would not substitute.

  18. Reply

    Leigh

    December 21, 2016 at 8:08 AM

    Wow! Made these cookies yesterday and words can’t describe how good they are. They are just perfect. I’ll definitely be making them again and again – thank you!

    • Reply

      Sherrie

      December 30, 2016 at 9:00 AM

      You’re welcome Leigh! I’m so glad they were a hit.

  19. Reply

    Dawn

    December 31, 2016 at 2:22 PM

    Did you maybe forget an ingredient, possibly an egg? These didn’t hold together.

    • Reply

      Sherrie

      December 31, 2016 at 6:58 PM

      Hi Dawn – I didn’t. The recipe is tried and true. I’m not sure what happened on your end. Did you make any substitutions?

  20. Reply

    robyn

    April 28, 2017 at 8:29 PM

    Made these last night! I found that I had to bake them a tad longer, maybe 15 minute, but it could have just been my oven. We love them. I am so happy to find a delicious vegan, refined sugar-free recipe for my favourite thumbprint cookies.

    • Reply

      Sherrie

      April 29, 2017 at 11:43 AM

      Hi Robyn – I’m so glad you found these and that you loved them!

  21. Reply

    Jocelyn

    December 22, 2017 at 9:39 PM

    I cannot wait to make these tomorrow for a Christmas Eve party! Thank you for transforming my favorite childhood cookie into grain-free goodness!

  22. Reply

    Sabine

    January 4, 2018 at 10:03 AM

    Just made these with my seven year old son and his best friend. So easy to make!

    • Reply

      Sherrie

      January 4, 2018 at 4:17 PM

      I love that so much, Sabine. They are so easy!

  23. Reply

    Sylvia

    January 29, 2018 at 12:45 PM

    I can’t wait to make these cookies! I have an unbleached almond meal in my pantry. Will that work or do I need super fine almond flour? Thank you!

    • Reply

      Sherrie

      January 29, 2018 at 8:29 PM

      Hi Sylvia – using unbleached almond meal should work just fine. It might change the texture slightly, but it is usable.

  24. Reply

    Alex

    May 8, 2018 at 7:19 PM

    I used 1 1/2 cups almond meal, 1/4 cup oat flour and upped the baking soda to 1/2 teaspoon. And they were amazing! I had to lick the bowl to clean up – delicious!

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