This Vegan Almond Thumbprint Cookies recipe is super simple using only a few basic ingredients. No chill time, made in minutes!
Why you will love this recipe?
There are no holidays without homemade cookies. These Vegan Almond Thumbprint Cookies are very simple to make, even if you are not a cookie master – and believe us, we hate baking cookies, as they are often too time-consuming.
But worry not, these thumbprint cookies are perfect even for beginners! Plus, no chilling is required, they are made in minutes and they are fully vegan.
These thumbprint cookies are soft, crunchy, and delicious – even better the next day!
Vegan Almond Thumbprint Cookies Ingredients
To make these delicious thumbprint cookies you will only need 8 staple ingredients:
- flour, use all-purpose flour for this recipe
- ground almonds – don’t have ground almonds? You can use hazelnuts or walnuts instead!
- baking powder, just a small pinch will do to lighten the dough a little, but you can also skip it in this recipe
- a pinch of salt
- vegan butter, or margarine. We like to use the Naturli or Violife brands when baking.
- maple syrup for sweetness will add a caramel taste to the cookies.
- jam – Use your favorite jam! We love using strawberry or apricot jam in this recipe, but raspberry or blueberry jam is fine, too.
How to make Vegan Almond Thumbprint Cookies
Making these thumbprint cookies is super easy, so easy in fact, they are one of my favorite cookies to make (and I generally hate making cookies).
Start by gathering your ingredients. Then, preheat the oven to 170°C / 340°F (fan oven to 150°C / 300°F), and line a baking tray with parchment paper.
To a large bowl add flour, ground almonds, cornstarch, baking powder, and salt. Give it a stir to fully combine the ingredients.
Melt the vegan butter over low heat. Once the butter is melted, add the maple syrup and whisk to combine.
Pour the liquids into the dry ingredients and mix well, then proceed to knead into a smooth dough. Remember, there is no chilling time required, so you can continue straight to shaping.
Next, divide the dough into 2 pieces, shaping each piece into a log. Then divide each log into 12 pieces to get 24 pieces in total.
Shape each piece of dough into a small ball and place it on the baking tray.
Using your thumb or the back of a measuring spoon, make a dent in the middle of each cookie ball. It’s ok if the dough cracks a little, you can leave it cracked, or shape the dough back with your hands.
Fill the cookies with about a half teaspoon of jam each.
When your cookies are all filled with jam, place the baking tray into the preheated oven and bake for about 15-18 minutes, or until the cookies are golden brown in color.
Let the cookies cool on a kitchen rack, then dust lightly with icing sugar (totally optional) and transfer to an air-tight container.
These cookies are perfect to eat as they are, along with a cup of tea, coffee, or other warm drink. You can dust them lightly with icing sugar once they are cooled down.
We recommend storing the cookies for a day in an air-tight container before serving, as they need time to fully develop the flavor and texture so make them a day ahead before you plan to serve them – but they are fine to eat on the same day as well!
Store the cookies in an air-tight container on the kitchen counter or at room temperature. They will keep for a week or two, longer if refrigerated.
If storing refrigerated, take them out of the fridge an hour or two before serving to bring the cookies to room temperature and soften them up.
You can also freeze these cookies!
To freeze the cookie dough, roll it out into balls, then place them on a baking sheet. Flash freeze for 2-3 hours, or until the dough is frozen, then transfer the cookie dough to a freezer-safe bag or container and freeze for up to 2 months. Defrost the dough balls in the refrigerator overnight, then bring them to room temperature, top them with jam, and bake as per recipe instructions.
To freeze baked cookies, allow them to cool completely, then place the baking sheet in the freezer to flash freeze for about 3 hours. Once frozen, transfer the cookies to a freezer-safe bag or container and freeze for up to 3 months. Defrost the cookies in the refrigerator or on the counter, and enjoy!
More Christmas cookies you will love:
- Vegan Chocolate Chip Cookies
- Gingerbread Cookies
- Homemade Vegan Fig Newtons
- Soft Gingerbread Cookies with White Chocolate
- 160 grams flour
- 100 grams ground almonds
- 15 grams cornstarch
- A pinch of baking powder
- A pinch of salt
- 60 grams vegan butter, or margarine
- 1/3 cup (80 ml) maple syrup
- 1/3 cup (80 ml) jam
- Preheat the oven to 170°C / 340°F (fan oven to 150°C / 300°F), and line 2 baking trays with parchment paper.
- In a large bowl mix flour, ground almonds, cornstarch, baking powder, and salt.
- Melt the butter, add the maple syrup and whisk to combine. Pour the liquids into the dry ingredients and mix well. Knead into a smooth dough.
- Divide the dough into 2 pieces, shaping each piece into a log. Then divide each log into 12 pieces to get 24 pieces in total. Shape each piece into a ball and place it on the baking tray.
- Using your thumb or the back of a measuring spoon, make a dent in the middle of each cookie ball. Fill the cookies with about a half teaspoon of jam each.
- Place the baking tray into the preheated oven and bake for about 15-18 minutes, until the cookies are golden brown in color.
- Let the cookies cool on a kitchen rack. Best served the following day.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 45mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 2g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.