Classic thumbprint cookies gone healthy. Not only are these some of the easiest cookies ever made but they are also vegan, paleo and gluten-free. Perfect as a quick dessert option or even as a healthy snack for your kid’s lunchbox.
Classic thumbprint cookies are usually known for their buttery shortbread base. Not these little guys though. Using only almond flour, almond meal, coconut oil and maple syrup these vegan thumbprint cookies are the healthy option that still taste absolutely perfect. What really brings these to the next level is that that chia jam filling. It is just sweet enough and really brings the flavors together for an awesome little snack. If you do wanna try the jam, you can find the base recipe here. Of course you can fill these cookies with anything you like such as chocolate, nut butters etc. The possibilities are endless.
If you still got some almond flour in your pantry I suggest you put it to good use and bake these tasty vegan thumbprint cookies asap. Let me know how they turn out for you by leaving a comment down below.
Vegan Thumbprint Cookies
Ingredients
- 1 cup almond flour
- 1 cup almond meal
- 1/4 cup coconut oil (melted)
- 1/4 tsp salt
- 1/4 cup date syrup (or maple)
- 4 tbsp jam (I used homemade plum chia jam)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- In a medium sized bowl mix almond flour, almond meal, and salt. Mix in coconut oil and date syrup and stir until it becomes a thick batter.
- Form small balls and place them onto the baking sheet. With your finger press slightly into the center of each cookie ball leaving a dent.
- Bake cookies for about 15 minutes. Take out of the oven and let cool compeletely. Fill each cookie with fresh jam and serve. Store in an airtight container for up to two days.