It’s the season for baking delights, and if you're on the hunt for a quick, festive treat, you've stumbled upon the perfect recipe. These Gluten-free Vegan Thumbprint Cookies are not only crunchy and delicious but also incredibly easy to whip up—making them a fantastic addition to your Christmas baking repertoire.
Notes on Ingredients
Each ingredient in this recipe plays a crucial role in achieving the perfect texture and flavor for these vegan gluten-free thumbprint cookies.
- Vegan butter/Margarine/Coconut oil: Adds a rich and creamy texture to the cookies.
- Brown Sugar: Not only adds sweetness but also contributes to the golden-brown color of the cookies.
- Oat Flour: Gluten-free and packed with nutrients, oat flour gives the cookies a hearty texture.
- Almond Flour: Almond flour brings a nutty flavor and a subtle crunch to the cookies. It complements the oat flour, adding depth and texture to the dough.
- Vanilla Extract: Elevates the flavor profile, giving the cookies a warm and aromatic quality.
- Salt: Enhances the overall flavor of the cookies.
- Jam: The jam brings a delightful contrast to the crunchy exterior.
Please note that this is information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Instructions in a Nutshell
Cream the margarine/butter/coconut oil & sugar
Fold the dry ingredients into the creamy mixture
Chill & shape the dough
Fill with jam & bake
Substitutions & Variations
Feel free to customize these thumbprint cookies to suit your preferences. Swap out the jam for a different flavor, or experiment with various nut flours for a unique twist.
You can even add a sprinkle of shredded coconut or chopped nuts on top before baking for extra texture.
How to store these Gluten-free Thumbprint Cookies
To keep these cookies fresh and delicious, store them in an airtight container in a cool place or in the fridge.
👩🏻🍳 Top Tip
If you have a scale, weigh the ingredients instead of measuring them with cups and tablespoons. This is to be as accurate as possible and get a great result.
Chilling the dough before baking helps maintain the shape of the thumbprint, preventing excessive spreading. So don’t skip this step!
Allowing the cookies to rest in the turned-off oven helps them set and achieve the perfect texture.
A decent percentage of the margarines on the market are vegan, just make sure that the list of ingredients that comes on the package does not contain any dairy or vitamin D.
Almond flour can be substituted for ground almonds. Just roast the almonds (if they are raw) and grind them up in a blender until you get a fine powder (keep an eye on them because if you blend them for a long time they will turn into almond butter). You can also substitute the almonds for any other type of nut (pecans, peanuts, hazelnuts, etc.).
If the cookies have softened, it means that they have absorbed moisture from the environment. So, to return to their previous state they have to lose that moisture, which means that you only need to pop them in the preheated oven (175 ° C) for a couple of minutes (usually 2-3 minutes), and they will be like freshly baked. Just let them cool to finish hardening.
We recommend pairing it with...
If you like cookies and chocolate, we highly recommend our Vegan Double Chocolate Cookies, they're so good!
CRISPY GLUTEN-FREE THUMBPRINT COOKIES (VEGAN)
- 6 tablespoon margarine*, (90 g)
- ¼ cup brown sugar, (56 g)
- 1 ¼ cup oat flour, (132 g)
- ¼ cup almond flour, (25 g)
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 3-4 tablespoon jam, whichever flavor you prefer
- In a medium bowl, combine margarine and brown sugar, beating until the mixture turns creamy with a whitish color and a smooth texture.6 tablespoon margarine*, ¼ cup brown sugar
- Next, add oat flour, almond flour, vanilla, and salt. Fold these ingredients into the creamy mixture.1 ¼ cup oat flour, ¼ cup almond flour, 1 teaspoon vanilla extract, 1 pinch of salt
- Chill the dough in the fridge for 15 minutes while preheating the oven to 350°F (175°C).
- After chilling, divide the dough into 18 parts (approximately 1 tablespoon per cookie). Shape each portion into a ball and place them on a non-stick baking tray or silicone mat/parchment paper.
- Now, using your thumb, press the center of each ball to create a small hole and fill it with jam (use a small spoon and avoid overfilling, aiming for around ½ tsp).
- Bake at 350°F (175°C) for 12-14 minutes or until the cookies achieve a lightly golden brown color. Turn the oven off and let the cookies rest inside for an additional 3-4 minutes.
- Carefully remove the tray from the oven and allow the cookies to cool completely before handling. It's crucial to let them reach room temperature for proper hardening.
- Store the cookies in an airtight container in a cool place.
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