How to Make Vegan Thumbprint Cookies

Craving a sweet treat that’s plant-based and totally satisfying? These vegan thumbprint cookies are soft, chewy, and filled with your favorite jam. They’re made with simple pantry staples and come together in under 30 minutes. Whether you’re baking for a holiday, a gathering, or just a cozy afternoon at home, these cookies are sure to impress!

Vegan Thumbprint Cookies

Image: theslowtable.com / Photograph by Alyssa

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup coconut oil (solid, not melted)
• ⅓ cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 2–3 tablespoons plant-based milk (as needed)
• ¼ cup fruit jam (any flavor: raspberry, strawberry, apricot)

Instructions

1. Preheat and Prep
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Wet Ingredients
   In another bowl, mix the solid coconut oil with maple syrup and vanilla until smooth.
4. Combine and Form Dough
   Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms. If it’s too crumbly, add 1 tablespoon of plant milk at a time until it holds together.
5. Shape Cookies
   Roll dough into 1-inch balls and place on the baking sheet. Use your thumb or the back of a spoon to gently press a well into the center of each cookie.
6. Add Jam and Bake
   Fill each indent with about ½ teaspoon of jam. Bake for 12–15 minutes or until the edges are lightly golden.
7. Cool and Enjoy
   Let cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

How to Make Vegan Thumbprint Cookies

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

120

kcal

Ingredients

• 1 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup coconut oil (solid, not melted)

• ⅓ cup maple syrup or agave nectar

• 1 teaspoon vanilla extract

• 2–3 tablespoons plant-based milk (as needed)

• ¼ cup fruit jam (any flavor: raspberry, strawberry, apricot)

Directions

• Preheat and Prep – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, and salt.
• Cream Wet Ingredients – In another bowl, mix the solid coconut oil with maple syrup and vanilla until smooth.
• Combine and Form Dough – Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms. If it’s too crumbly, add 1 tablespoon of plant milk at a time until it holds together.
• Shape Cookies – Roll dough into 1-inch balls and place on the baking sheet. Use your thumb or the back of a spoon to gently press a well into the center of each cookie.
• Add Jam and Bake – Fill each indent with about ½ teaspoon of jam. Bake for 12–15 minutes or until the edges are lightly golden.
• Cool and Enjoy – Let cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Why You’ll Love These Cookies

They’re naturally vegan, dairy-free, and can be made gluten-free with a simple flour swap. Plus, they’re endlessly customizable—try using different jams or even nut butter for a twist.

Perfect for gifting, snacking, or holiday baking—these cookies are always a hit.

Let me know if you’d like a version made with almond flour, or a holiday-inspired variation!