Desserts

December 9, 2021

Vegan Coconut Thumbprint Cookies

Vegan Coconut Thumbprint Cookies are a healthy, plant-based thumbprint cookie with a coconut twist. These gluten-free cookies will be a hit at your Christmas gatherings!

Vegan Coconut Thumbprint Cookies

I think that the reason thumbprint cookies are so fun is that you get to choose your favorite flavor of jam. It's like personalized cookies. Love blueberries? Fill all of your cookies with blueberry jam. Or stick to the classics like raspberry and apricot.

Just because these cookies are so fun doesn't mean they can't be healthy too! These vegan thumbprint cookies are made with whole food ingredients and naturally sweetened jam.

Why add coconut?

I saw a recipe for thumbprint cookies that had coconut in them, and I knew coconut would be perfect in these vegan cookies.

It's hard to pack a lot of flavor into healthy cookies, especially with recipes that don't have a lot of fat. By adding coconut, which has a higher fat content, we can get a lot more flavor.

Plus, you get that tasty toasted coconut flavor going on, and it's incredible!

Vegan Coconut Thumbprint Cookies

Why I Love Vegan Coconut Thumbprint Cookies

  • Dietary needs — these cookies are plant-based, oil-free, gluten-free, and refined sugar-free
  • Healthy Holiday Dessert — thumbprint cookies are a holiday classic, but that doesn't mean they have to be unhealthy. With a plant-based jam and a healthy cookie base, you can make a delicious cookie from whole food ingredients
  • Customizable — pick your favorite fruits and use them as the jam!

Ingredient Notes

  • Nut Butter: a neutral nut butter like almond or cashew is perfect in this recipe.
  • Maple Syrup: you can sub date syrup, but this might make the cookies a bit more chewy
  • Flax Egg: a mixture of ground flaxseed and water. A flax egg helps to bind the dough together, just like a regular egg would.
  • Almond Extract: you can skip this if you don't have it, but I highly recommend including it. Almond extract creates that classic thumbprint cookie flavor
  • Apple Cider Vinegar: don't skip this - it helps create rise in vegan baked goods
  • Oat Flour: I make homemade oat flour by blending quick oats in a food processor. Store bought oat flour works too!
  • Almond Flour: don't skip the almond flour either - it helps lighten up the texture of the dough, so the cookies aren't so dense (especially if you are using store-bought oat flour).
  • Baking Powder
  • Salt
  • Coconut: use unsweetened shredded (or desiccated) coconut.
  • Jam: I used chia jam. See my notes below on how to make plant-based jam.

Vegan Coconut Thumbprint Cookies Ingredients

How to make Plant-Based Jam

Many store-bought jams have added sugar. And almost every store-bought jam has some sort of preservative. A little pectin to preserve is fine, but jam is sweet on it's own - there's no need to add processed sugars.

The good news is: it's pretty easy to make your own!

I have a sugar-free blueberry jam recipe that has no added sweetener.

That recipe makes jam in the traditional way, which takes an hour or two. You can use this recipe with any fruit you want, not just blueberries!

If you don't want to take an hour to make jam, I suggest making chia jam. Chia jam comes together in about 15 minutes. (So you could make it while the cookie dough is chilling!) And it uses chia seeds to create that gelatinous texture of jam. Plus you end up with some omega-3s and fiber!

Follow a recipe like this for a quick chia jam.

Vegan Coconut Thumbprint Cookies

How to make Vegan Coconut Thumbprint Cookies

Step 1. In a medium bowl mix the nut butter, maple syrup, flax eggs, almond extract, and apple cider vinegar.

Step 2. In a separate bowl, whisk together the oat flour, almond flour, baking powder, and salt.

Step 3. Pour the wet mixture into the dry and stir to combine.

Step 4. Stir in the coconut.

Step 5. Cover and refrigerate for 30 minutes.

Step 6. Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 7. Use a tablespoon or cookie scoop to shape the dough into balls.

Step 8. Use the end of a wooden spoon or your thumb to press an indent into each cookie.

Step 9. Bake 14-16 minutes then remove from the oven and let cool briefly.

Step 10. Scoop a teaspoon or two of jam into each cookie. Serve and enjoy!

Vegan Coconut Thumbprint Cookies

Recipe Prayer

God, thank you for these cookies. We expectantly await the birth of your Son. We praise You and celebrate His birth. Amen.

Related Recipes

In the mood for some more Christmas cookies? Try these next:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Vegan Coconut Thumbprint Cookies

Vegan Coconut Thumbprint Cookies are a healthy, plant-based thumbprint cookie with a coconut twist. These gluten-free cookies will be a hit at your Christmas gatherings!

Author:

Elizabeth

Serves:

36

Prep:

40

min

cook:

15

min

total:

55

min

Ingredients

  • 2/3 Cup Nut Butter (almond, cashew, etc.)
  • 1/2 Cup Maple Syrup
  • 2 Tablespoons Flax + 4 Tablespoons Water
  • 2 Teaspoons Almond Extract
  • 1/2 Teaspoon Apple Cider Vinegar
  • 1 Cup Oat Flour
  • 1/2 Cup Almond Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 2 Cups Shredded Coconut
  • 1 Cup Jam of Choice

Instructions

  1. In a medium bowl mix the nut butter, maple syrup, flax eggs, almond extract, and apple cider vinegar.
  2. In a separate bowl, whisk together the oat flour, almond flour, baking powder, and salt.
  3. Pour the wet mixture into the dry and stir to combine.
  4. Stir in the coconut.
  5. Cover and refrigerate for 30 minutes.
  6. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  7. Use a tablespoon or cookie scoop to shape the dough into balls.
  8. Use the end of a wooden spoon or your thumb to press an indent into each cookie.
  9. Bake 14-16 minutes then remove from the oven and let cool briefly.
  10. Scoop a teaspoon or two of jam into each cookie. Serve and enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography