These vegan thumbprint cookies are the perfect healthy treat to enjoy during the holiday season or anytime of year! Filled with sweet and nutty flavours, these simple peanut butter cookies are topped with gooey strawberry chia jam for one delicious bite. They’re so good, no one will ever guess they’re a healthier option! {Vegan, dairy-free & gluten-free}
Baking season is here, and we’re excited to share this healthy cookie recipe that’s perfect if you’re looking to enjoy something sweet and delicious, while staying on track with your lifestyle goals.
These vegan thumbprint cookies are made with no butter or oil and contain no refined sugar, but are still just as (if not more) delicious than the traditional Christmas cookie — no one will be able to tell the difference!
If you’re a fan of PB & J, these tasty peanut butter and jelly cookies are one baked treat that the whole family will love!
Be sure to try my Almond Flour Shortbread Cookies and 3-Ingredient Peanut Butter Blossoms too!
Why we love these peanut butter thumbprint cookies
- Quick and easy: These soft and chewy cookies are easy to whip together and bake up in record time. It’s a fun recipe for little ones to help prepare too!
- Freezer-friendly: Make up a large batch of these cookies and store them in the freezer to get a head start on your holiday baking. When ready to serve, simply thaw and enjoy!
- Delicious: Healthy doesn’t have to mean sacrificing on taste! These peanut butter and jam cookies are super tasty and totally crave-worthy. Be sure to make a double batch as they’ll disappear quickly!
Ingredient notes
- Nuts: I use a mix of raw almonds and pecans in the cookie dough for a diverse nutty flavour. You can use one or both, or try using different nuts too!
- Shredded coconut: This helps to naturally sweeten the cookies and adds a lovely flavour that compliments the rest of ingredients so well. Use unsweetened fine or medium shredded coconut or coconut flakes.
- Oat flour: Use oat flour to add some fibre to these cookies and help act as a binding agent. You can purchase store-bought or make your own oat flour by blending some quick or old fashioned oats in a blender.
- Salt: A little salt helps to enhance the natural sweetness of the cookies.
- Peanut butter: For a healthier option, use a natural peanut butter; not one with added salt and sugar. You can also sub in almond or cashew butter if desired.
- Maple syrup: To sweeten the cookies and help bind the ingredients together. If you don’t require a vegan option, you can also use honey.
- Vanilla extract: Use pure rather than artificial for the best flavour.
- Jam: I love using this strawberry chia jam to fill these thumbprint cookies, but you can use any jam you have on hand.
Step by step instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the pecans and almonds to a food processor or high power blender and blend until the nuts are finely broken down.
- Next, add in the shredded coconut. Blend together until a paste-like consistency is achieved, scraping off the sides with a spatula every once in a while to ensure that all of the mixture is combined.
- Transfer the “paste” to a medium mixing bowl and add the oat flour and salt. Mix until combined. Add in the peanut butter, maple syrup and vanilla and mix until well combined. The mixture should form a slightly sticky dough.
- Roll the mixture into 12 balls that are about 1 ½ inches in diameter. Place the balls on the lined baking sheet about 1-inch apart.
- Place your thumb in the centre of each cookie, pressing down gently until a slight indent is formed. If the outside of the cookies start to crack a bit, gently mold the mixture back together again.
- Fill the centre of each cookie with about 1 teaspoon of jam, spreading it out slightly so that it covers the indent.
- Place the cookies in the oven and bake for 10-12 minutes. I prefer to bake my cookies for 10 minutes for a softer cookie and more gooey centre, but you can bake for longer if you prefer a firmer less gooey cookie.
- Allow to cool for at least 20 minutes or until completely cooled before removing from baking sheet. This step is VERY important as it allows the cookies to firm up since they’ll be very soft when they first come out of the oven.
Recipe Tips
- Be patient when blending: When blending the almonds, pecans and shredded coconut, you may need to blend it for several minutes before it begins to form a paste. The mixture might start to stick to the sides of the food processor. In that case, stop the food processor, push the mixture off the sides with a spatula and continue to blend until a paste-like consistency has formed.
- Allow the cookies to cool: The cookies will feel really soft to the touch when you remove them from the oven. It’s very important that you allow them to cool completely before removing them from the pan so that they have a chance to firm up.
- Purchase pre-made oat flour or make your own: You can find oat flour in most grocery stores, or make your own by blending oats in a blender until it forms a flour-like consistency.
- Prepare jam in advance: I love using my 4-ingredient strawberry chia seed jam for these cookies since it’s lower in sugar and less processed than most jams. If you choose to go the chia seed jam route, I recommend making it in advance so that you just have to plop it into the centre of each cookie when ready to bake. Even if you don’t make it in advance, it’s super easy to prepare. Alternatively, you can use your favourite homemade or store-bought jam.
Recipe FAQs
You can store these thumbprint cookies in an air-tight container at room temperature for up to three days or in the fridge for up to a week.
Yes, these cookies freeze really well! Store them in a freezer safe bag or container for up to three months. If stacking them, place a piece of parchment paper in between the cookies to prevent them from sticking together. Thaw them at room temperature when you’re ready to serve and enjoy.
These cookies are a great healthier option that don’t sacrifice on taste. Because the base of these thumbprint cookies consist primarily of nuts, oat flour and no butter, they’re a great source of healthy fats, while also being lower in saturated fat than your traditional cookie.
Additionally, they’re naturally sweetened with a little bit of maple syrup and chia jam so they’re lower in sugar than your classic cookie recipe, while offering a kick of vitamin C and antioxidants. They contain some protein and fibre as well for extra satisfaction. These are some pretty feel good cookies!
Topping suggestions
If you want to make these thumbprint cookies even fancier or switch up the flavours, you can always add some additional toppings.
You can sprinkle the cookies with unsweetened coconut flakes or hemp hearts, or drizzle the baked cookies with melted dark chocolate or a light sprinkle of icing sugar. Feel free to get creative!
Recipe variations
- Nuts: You can use all almonds or pecans, or try a different nut such as cashews or walnuts.
- Jam: use the strawberry chia seed jam provided (it only has four ingredients!) or use your own favourite homemade or store-bought jam. You can use strawberry, or experiment with other flavours such as raspberry, blueberry, peach or apricot.
- Nut butter: Instead of peanut butter, you can also use almond or cashew butter.
- Sweetener: If you don’t require the cookies to be vegan, you can use honey instead of maple syrup.
More similar recipes
- 3-Ingredient Almond Flour Cookies
- Christmas Fudge
- Vegan Lemon Cookies
- Raw Cookies
- Peppermint Cheesecake Bites
- Healthy Pumpkin Breakfast Cookies
- Healthy Banana Cookies
Did you make this recipe? Scroll down to leave a rating and review!
Vegan Thumbprint Cookies
Ingredients
- 1/2 cup raw almonds
- 1/2 cup pecans
- 1/2 cup shredded coconut unsweetened
- 1/3 cup oat flour plus 2 tablespoons
- 1/4 teaspoon salt
- 1/4 cup natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup strawberry chia jam (or sub in your favourite homemade or store-bought jam)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the pecans and almonds to a food processor or high power blender and blend until the nuts are finely broken down.
- Next, add in the shredded coconut. Blend together until a paste-like consistency is achieved, scraping off the sides with a spatula every once in a while to ensure that all of the mixture is blended.
- Transfer the "paste" to a medium mixing bowl and add the oat flour and salt. Mix until combined. Add in the peanut butter, maple syrup and vanilla and mix until well combined. The mixture should form a slightly sticky dough.
- Roll the mixture into 12 balls that are about 1 ½ inches in diameter. Place the balls on the lined baking sheet about 1 inch apart.
- Place your thumb in the centre of each cookie, pressing down gently until a slight indent is formed. If the outside of the cookies start to crack a bit, gently mold the mixture back together again.
- Fill the centre of each cookie with about 1 teaspoon of jam, spreading it out slightly so that it covers the indent.
- Place the cookie in the oven and bake for 10-12 minutes. I prefer to bake my cookies for 10 minutes for a softer cookie and more gooey centre, but you can bake for longer if you prefer a firmer cookie.
- Allow to cool for at least 20 minutes or until completely cooled before removing from baking sheet. This step is VERY important as it allows the cookies to firm up since they’ll be very soft when they come out of the oven.
Notes
- Be patient when blending: When blending the almonds, pecans and shredded coconut, you may need to blend it for several minutes before it begins to form a paste. The mixture might start to stick to the sides of the food processor. In that case, stop the food processor, push the mixture off the sides with a spatula and continue to blend until a paste-like consistency is achieved.
- Allow the cookies to cool: The cookies will feel really soft to the touch when you remove them from the oven. It’s very important that you allow them to cool completely before removing them from the pan so that they have a chance to firm up.
- Purchase pre-made oat flour or make your own: You can find oat flour in most grocery stores, or make your own by blending oats in a blender until it forms a flour-like consistency.
- Prepare jam in advance: I love using my 4-ingredient strawberry chia seed jam for these cookies since it’s lower in sugar and less processed than most jams. If you choose to go the chia seed jam route, I recommend making it in advance so that you just have to plop it into the centre of each cookie when ready to bake. Alternatively, you can use your favourite homemade or store-bought jam.
Love this recipe! Such a great healthy alternative to the normal thumbprint cookies which are made with sugar, butter and white flour! In fact it tastes better! Thanks Elysia for a great healthy treat!♥️♥️♥️
So happy you enjoyed the recipe! These cookies are always a hit in our house too! Thanks so much for returning to leave a review :)