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vegan, gluten-free, cookies, oil-free, sweet · June 22, 2017

Vegan Thumbprint Cookies

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These easy vegan thumbprint cookies made with just 5 healthy ingredients the perfect sweet chewy vessel for your favorite fruit jam or even a fudge filling!

Vegan Thumbprint Cookies {gluten-free & oil-free}

A pound each of rhubarb and strawberries makes for a lot more jam-swirled bowls of ice cream than even I can eat, but leftover jam is never a problem. More an opportunity to dream up other recipes that call for a fruity filling or pink swirl. Or just an opportunity to eat a lot of PB&Js – up to you!

Vegan Thumbprint Cookies {gluten-free & oil-free}

Crumble bars, jelly donuts, streusel tarts, overnight oat parfaits – all these ideas danced through my mind, a few sticking around longer than the others. But I just couldn’t shake the PB&J thought, so it had to be something sandwich-inspired. The delicious contrast of rich + nutty next to fruity + sweet is too good!

But I didn’t want to bother with bread and crusts and straight vs. diagonal slicing, so instead I made much cuter cashew butter jam thumbprint cookies. You could go traditional with PB too, but cashew butter is just my jam right now. Or shall I say my nutty favorite, strawberry rhubarb is the jam here.

Vegan Thumbprint Cookies {gluten-free & oil-free}

The cookie. These little cookie vessels are made with just a few and just the yummiest ingredients. Rolled oats for a chunky chewy base. Cashew butter for an indulgent and classier-than-kindergarten-lunchtime taste. And maple syrup for sweetness and that glorious golden-brown magic it brings to baked goods.

They are just as simply scrumptious as they sound, and I love how easy this dough is to work with too. Not too sticky. Not too crumbly. You could even roll it out and cut cookie shapes from it. Cashew butter cookie flowers/hearts/stars/succulents anyone? (Can’t even make this stuff up!)

Vegan Thumbprint Cookies {gluten-free & oil-free}Vegan Thumbprint Cookies {gluten-free & oil-free}

The filling. As previously mentioned, I used this strawberry rhubarb jam to fill my concave cookies, because jam over-abundance was the whole point of making cookies in the first place. But that doesn’t mean you have to do the same.

You could fill them with fudge frosting. Or non-chocolate frosting. You could spoon a dollop of date caramel in there. You could use other flavors of homemade jam. Or just unscrew the usually impossibly tight lid off a store-bought jar in your favorite flavor. You could bake them without filling and then add chocolate ganache after they cool like those Keebler fudge button cookies I swear were a part of my childhood but yet I cannot find any trace of on google. With this simple buttery cookie base, the filling possibilities are almost endless.

Vegan Thumbprint Cookies {gluten-free & oil-free}

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Vegan Thumbprint Cookies

★★★★★ 5 from 4 reviews
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 9 cookies 1x
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Description

These easy vegan thumbprint cookies made with just 5 healthy ingredients the perfect sweet chewy vessel for your favorite fruit jam or even a fudge filling!


Ingredients

Scale
  • 1 1/4 cup oat flour
  • 1/4 cup cashew butter
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • Optional: pinch of sea salt
  • Jam of choice ((*see notes))

Instructions

  1. Preheat the oven to 350F.
  2. Combine everything except the jam in a mixing bowl. Mix to form a ball of dough.
  3. Roll into small balls, flatten slightly, then use your thumb or finger to create a small well in the center of each cookie. 
  4. Fill each cookie with a teaspoon of jam.
  5. Bake for approximately 12 minutes at 350F or until the edges are just starting to brown.
  6. Remove from the oven. Cool briefly. Enjoy!

Notes

I used my homemade strawberry rhubarb jam for this batch. You could also use store-bought jam, I look for ones that are sweetened with fruit only. Or try one of my other homemade jam recipes: blueberry fig or strawberry banana. Or see the post above for other non-jam filling ideas!

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Vegan Thumbprint Cookies {gluten-free & oil-free}

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In: vegan, gluten-free, cookies, oil-free, sweet · Tagged: jam, strawberry, jelly, baking, maple syrup, oat, flour, cashew butter

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Comments

  1. Sara says

    June 22, 2017 at 10:03 am

    First of all, we are on the same wavelength because just last night I was brainstorming cookie ideas that are “summer appropriate,” which obviously leads one to think of fruit! I can relate to having extra especially when it comes to fruit…I totally over buy every time, worried that I won’t have enough and then my fridge looks like the produce section for a bit. Not a bad problem to have, I guess! I definitely would’t be mad about having some extra gorgeous jam, as in your case. Not to mention those cute little cookies underneath! You know I love my almond butter but there’s something so rich and awesome about cashew – and as a kindergarten teacher myself, I can totally verify that it is indeed MUCH classier than kindergarten PB. 🙂 Everything about these looks incredible, and so perfect for this time of year!!

    Reply
    • Natalie says

      June 22, 2017 at 8:47 pm

      When I was typing up this post I paused for a second like hmmm cookies usually are a holidays/winter thing…but the strawberry rhubarb totally makes them count as a summer thing too, right? Oh but they would be so good with almond butter instead! I actually just bought a jar of AB so once I polish off my cashew I’m moving on to that one for a while 🙂 Haha yes you are the expert on PB&Js…and the mess that can become of them too I’m sure😂

      Reply
  2. Leah M | love me, feed me says

    June 22, 2017 at 10:28 am

    So very in love with these lil gems! The combo of cashew butter & rhubarb-strawberry sounds even more glorious than the traditional pb&j!! Love the texture of these hearty beauties!

    Reply
    • Natalie says

      June 22, 2017 at 8:44 pm

      Thank you my sweet rhubarb dessert twin 🙂

      Reply
  3. The Vegan 8 says

    June 23, 2017 at 1:42 pm

    These are just the cutest little cookies Natalie! Such a great use for your leftover jam you made too. Thumbprint cookies are such a wonderful classic and so simple to make. I love that you used cashew butter. It is probably my favorite ingredient to use in cookie recipes. It’s just sooo delicious. These would be so awesome for so many different cookie flavor ideas too….can you imagine like cinnamon roll or chai or lemon…oh man, such a perfect cookie you’ve made and the sky is the limit! I love how pretty they are with the pop of red from the jam too. Nice pop of flavor too from that jam in contrast with the mellow cookie flavor. Super healthy too. Don’t think it gets any better than that!

    Reply
    • Natalie says

      June 25, 2017 at 12:18 pm

      Omg yes yes and YES to all those flavor ideas!!! Your brain thinks in the yummiest of ways…a lemon curd-ish filling sounds especially amazing to me right now. I’ve made a very similar cookie with the coconut butter and love it too, but the cashew butter flavor is just so good 🙂 Thanks friend!

      Reply
  4. Joe Martinez says

    June 23, 2017 at 2:27 pm

    Looking for actual meals not just treats, tvp is good to work with but I need some ideas.

    Reply
    • Natalie says

      June 23, 2017 at 2:35 pm

      I’m a baker not a cook, so this probably isn’t the best place for dinner ideas. But I do have a vegan blogger friend who uses TVP in all kinds of creative ways: https://www.elephantasticvegan.com/tvp-textured-vegetable-protein-recipes/

      Reply
      • Joe Martinez says

        June 23, 2017 at 4:04 pm

        Thanks for your answer I’m out of shape and need help that’s why I think treats go to be careful with

        Reply
  5. rachel @ athletic avocado says

    June 25, 2017 at 8:54 am

    These lil’ gems need to get straight into my mouth! Love that they are filled with strawberry rhubarb jam too! PINNING! 🙂

    Reply
    • Natalie says

      June 25, 2017 at 12:10 pm

      Gotta consume all the berries in all the forms while they are soooo sweet and ripe 🙂 Thanks Rachel!

      Reply
  6. Anjali @ Vegetarian Gastronomy says

    June 30, 2017 at 12:17 pm

    I’ve made PBJ thumbprint cookies once before and we loved them, but after we totally forgot about them until now! The kids loved sticking their fingers in to make the print haha! I like the use of oat flour and again, all your recipes are such simple ingredients! If these are anything like your oreo cookies, they’ll be devoured by yours truly before the kids even get their hands on them! I think we’d opt for the chocolate ganache or fudge…because you know…chocolate ha! But let’s see if i can get my hands on some frozen rhubarb!

    ★★★★★

    Reply
    • Natalie says

      July 1, 2017 at 6:27 pm

      Aw I can totally see why that was their favorite step of the process 😀 The cookie is actually based off my golden oreos, so very similar indeed. Totally with you on the fudgy filling choice, I didn’t think of that till I was writing the post but kinda wishing I had started with that 🙂

      Reply
  7. R says

    August 23, 2017 at 3:14 am

    Hello! Would it be possible to use date paste instead of the maple syrup and applesauce instead of the cashew butter?Thanks Natalie 🙂

    Reply
    • Natalie says

      August 23, 2017 at 11:22 am

      You are welcome to try it, but the cashew butter is what keeps the cookie moist and the maple syrup helps it brown and develop those slightly crispy edges so they will be much more chewy without and dry out much faster. If you want a low-fat date-sweetened cookie recipe, maybe try this dough recipe instead: https://www.feastingonfruit.com/vegan-gluten-free-fig-newtons/ Good luck!

      Reply
  8. Ellen Lederman says

    July 17, 2018 at 9:27 pm

    Was craving a thumbprint cookie, so searched your site and was thrilled to see it. These are so delicious! Crispy too. I’m pretty addicted to chocolate but sometimes I need something a little different and these were perfect. I made them with cherry preserves. I’d think they were wonderful even if they had double the ingredients. But with only five, they were a breeze to make and taste so much more complex than you would think 5 ingredients could taste.

    Reply
    • Natalie says

      July 17, 2018 at 9:31 pm

      I am so happy you liked them Ellen! I totally feel you on every once in a while needing a still sweet break from chocolate, the cherry filling sound delish. And yes so surprisingly simple, right? Thanks for the feedback and enjoy the rest😊

      Reply
  9. Lisa says

    November 26, 2018 at 5:40 pm

    Great recipe! I substituted almond butter for cashew butter and used up some of my leftover cranberry sauce made with dates. Delicious. Thank you.

    ★★★★★

    Reply
    • Natalie says

      November 27, 2018 at 12:21 pm

      Oooh that sounds even better, I adore cashew butter in baking! I am so happy you liked them, and great idea for the leftover cranberry sauce😊

      Reply
  10. Sarah Costello says

    December 23, 2019 at 6:39 pm

    Hi, could I use Earth Balance butter instead of cashew butter and regular flour?

    Reply
    • Natalie says

      December 24, 2019 at 9:28 am

      I haven’t tested either, the butter should work but I worry regular flour may make them dry since it doesn’t have the same natural oils as almond flour😬

      Reply
      • Laurie Megna says

        December 25, 2019 at 11:42 am

        But this is oat four. Is almond flour better to use?

        Reply
        • Natalie says

          December 26, 2019 at 12:41 pm

          Ah my bad! You are correct, regular flour will be fine in place of oat😊

          Reply
          • Laurie Megna says

            December 26, 2019 at 1:37 pm

            I made them with the oat flour and they turned out really good! Thank you!

          • Natalie says

            December 26, 2019 at 5:28 pm

            Woohoo! So happy to hear they were a success🤗

  11. Christine says

    April 14, 2020 at 11:16 am

    These turned out really tasty and wholesome! I used tahini in place of cashew butter and chunky strawberry jam…yum!

    ★★★★★

    Reply
    • Natalie says

      April 14, 2020 at 11:40 am

      Oh those sound like delicious swaps, so happy you liked them!

      Reply
  12. Kim Lehman says

    December 9, 2020 at 7:55 pm

    These look amazing! I have some naturally sweetened nut butters. If I use those will I still need the maple syrup? Or should I use soy milk instead if I still need the liquid without the sweetness?

    Reply
    • Natalie says

      December 9, 2020 at 9:06 pm

      I would still recommend the maple syrup, typically sweetened nut butters are just lightly sweetened so without the syrup the cookies will taste quite bland. Hope you enjoy them Kim 🙂

      Reply
  13. kenneth says

    December 22, 2020 at 1:06 pm

    is there any substitute for the cashew butter? im allergic to nuts

    Reply
    • Natalie says

      December 22, 2020 at 1:40 pm

      Sure, try sunbutter or tahini or coconut butter!

      Reply
  14. the sample lady says

    September 4, 2021 at 8:34 pm

    I’m not sure if this is the correct place to ask these questions, but I’m sure you’ll be able to redirect me if necessary. First: has anyone used a crunchy nut butter in place of a creamy cashew butter? Any recommendations for convection oven time/temps? If I adapt this recipe to use in a public event, may I credit you /your website in the recipe? I look forward to your response!

    Reply
    • Natalie says

      September 5, 2021 at 8:44 am

      I have not tested with crunchy nut butter, but should be fine! I like the idea of a little texture in there. Those can be less runny than creamy, so if that batter is too thick/dry you may have to add a little coconut oil in addition to thin it out. I don’t have a convection oven and have only baked in one a few times, so can’t advise there but I am sure you can google basic conversions in bake time. And yes you are welcome to use them at an even, just credit the recipe to Feasting on Fruit please!!

      Reply
  15. Jenn says

    September 8, 2021 at 11:40 am

    Have you tried it with a different flour? Curious how almond flour would do!

    Reply
    • Natalie says

      September 8, 2021 at 1:15 pm

      Almond flour won’t work as a 1-for-1 sub here, could work but I can’t tell you exactly home much you’ll need. You could use this cookie dough instead though and still make them in the thumbprint shape: https://feastingonfruit.com/almond-flour-sugar-cookies/#cls-video-container-cUj1dskt

      Reply
  16. Jenn says

    September 8, 2021 at 4:45 pm

    Ok wow. These are delicious!
    So I have made these as the recipe says but I have also played around a bit.
    Firstly, I’m not sure this is a thing, I think it might be but I haven’t had it before! I used peanut butter and that was so delicious with strawberry jam!
    Secondly, i asked about almond flour and then decided to just give it a go! I used 1/2 cup oat flour (ground at home) and then 3/4 cup almond flour and I think 1/4 cup tapioca starch. I made my own cashew butter and think it was 1/4 or 1/3 cup. I think I must have added a bit more maple as I added more almond flour and it needed a bit more moisture. I used apricot jam to fill it up!
    These turned out amazing. The smell is unreal. I feel like this is what a buttery bakery would smell like! The almond flour with maple and cashew butter is just so creamy and sweet. Timing was 12min and then a minute or two because my oven lost heat. These have a really good texture and if anyone is curious about the almond flour try it out! I think next I will try without oat flour and see what happens. Maybe I’ll add a flax egg or something!
    YAY THANKS NATALIE! 🥰

    ★★★★★

    Reply
    • Natalie says

      September 9, 2021 at 4:16 pm

      Okay your version sounds INCREDIBLE😮😋😋 With almond flour and homemade cashew butter I bet they were super buttery tasting and rich, I love the sound of that combo!! So so appreciate you sharing your findings, and I am so happy you are experimenting/enjoying them!

      Reply

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