These tender, chewy Thumbprint Cookies are a game-changer for those with dietary restrictions. Made with wholesome ingredients and no animal products or gluten in sight, they’re perfect for snacking on the go. To get started, preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together 1 cup of vegan butter and 3/4 cup of granulated sugar until light and fluffy. Next, add in 1/2 cup of creamy peanut butter and give it a good stir. Then, mix in 1 egg replacement (such as Ener-G Egg Replacer or flaxseed) and 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 1/4 cups of gluten-free all-purpose flour, 1/2 cup of rolled oats, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture until a dough forms. Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to make an indentation in each cookie. Fill the hole with a little jam or chocolate chips – your choice! Bake for 12-15 minutes, or until the edges are set and the centers are slightly puffed. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy your delicious vegan, gluten-free Thumbprint Cookies!

May 17, 2025

3 Min Read

Contents

Thumbprint Cookies [Vegan, Gluten-Free]A delicious vegan and gluten-free thumbprint cookie recipe! Here you go: * 1/2 cup vegan butter, softened * 1/2 cup granulated sugar * 1/4 cup brown sugar * 1 large egg replacement (such as Ener-G Egg Replacer or flax eggs) * 2 teaspoons vanilla extract Baking Vegan and Gluten-Free Thumbprint Cookies: A Step-by-Step Guide Notes

I delight in baking cookies with my children – creating cherished moments that will forever be etched in our shared experience. These cookies – a perfect blend of freshness and flavour, reminiscent of a classic peanut butter and jelly sandwich reimagined as a delightful cookie treat. Savoring warm moments with a comforting cup of non-dairy milk, the indulgent delight of a milk mustache included but never required.

Thumbprint Cookies [Vegan, Gluten-Free]

A delicious vegan and gluten-free thumbprint cookie recipe! Here you go:

* 1/2 cup vegan butter, softened
* 1/2 cup granulated sugar
* 1/4 cup brown sugar
* 1 large egg replacement (such as Ener-G Egg Replacer or flax eggs)
* 2 teaspoons vanilla extract

1 tablespoon flaxseed meal
½ cup creamy peanut butter
3 tablespoons pure maple syrup
¼ cup coconut oil, melted
½ cup coconut palm sugar
¼ teaspoon of fine-grain sea salt
1 teaspoon cinnamon
1 cup gluten-free flour, sifted
One-half cup jam of your choice (I employed a combination of equal parts blueberry and strawberry).

Baking Vegan and Gluten-Free Thumbprint Cookies: A Step-by-Step Guide

Preheat your oven to a temperature of 350 degrees Fahrenheit. Preheat your baking sheet by lining it with either parchment paper or a non-stick baking mat to ensure effortless food release and easy cleanup.
Combining the flaxseed with three tablespoons of water in a small bowl, allow the mixture to sit for five minutes to achieve optimal thickness before proceeding.
Combine the initial seven components in a spacious vessel using an electric whisk until smooth and well combined. Blend until smooth.
The sifted cassava flour is gently folded into the wet ingredients, stirring until a smooth and consistent mixture forms.
Position one rounded tablespoon of dough onto the prepared baking sheet, then create a prominent indentation in the centre of each cookie using your thumb. With gentle care, add exactly one teaspoon of rich and fragrant jam to each awaiting cup.
Preheat to 375°F (190°C). Bake for 8-10 minutes, or until a golden-brown crust forms. Allow cookies to rest undisturbed on the baking sheet for exactly five minutes before transferring them to a wire cooling rack to promote even cooling and prevent breakage.