Vegan Thumbprints

Love Life and Lollipops- Vegan Thumbprints

These vegan thumbprint cookies are delicious and totally healthy. Yesterday, Avi was feeling terrible (allergies struck) and we were home most of the day (not such a bad thing when it's 90 degrees out, but that's another story).  I got her to nap for a bit (which she hasn't done in weeks) and decided to cook up something healthy and sweet.

These cookies are hearty and healthful and totally delicious.  Worthy of breakfast, but a perfect dessert, I made a variety of flavors with jams I am obsessed with from a farmer's market out in Long Island (I stock up and make sure I always have surplus in my kitchen it's so good).  I used raspberry, peach, and blackberry jams and then made some with a vegan chocolate spread I had in my fridge for Avi (they kinda remind me of those Stella Dora cookies I used to devour in my grandma's house, but way less buttery and sweet).

Here's how I made them:


1 cup whole wheat flour (or any whole grain flour of your choice)

2 cups of ground almonds

4 cups of rolled oats (next time I'd pulse these in the food processor a could even throw them in with the almonds)

1 teaspoon sea salt

1 cup brown rice syrup

1/4 cup maple syrup

1 cup vegetable oil (I used pumpkin seed oil because I had it around, but I'd use something lighter next time)

jam of your choice (try to find one organic without any sugar)

  1. Preheat the oven to 350 degrees.
  2. Place some parchment paper over your cookie tray to prep for cookie placement.
  3. Combine the dry ingredients in a bowl and mix (including the almonds).
  4. In a separate bowl combine the syrups and oil and mix until completely blended.
  5. Add the wet ingredients to the dry and mix until fully incorporated (if it feels too dry or thick you can add a bit of water).
  6. Make balls out of the dough (whatever size you like, they won't do much growing) and place them on the trays.
  7. With your thumb make a dent in the cookie to make room for the jam.
  8. Place a teaspoon (or so) of jam into each dent.
  9. Bake for 15-20 minutes until just browned.