Gluten-Free Thumbprint Cookies (Vegan + 8-Ingredients)

Gluten-Free Thumbprint Cookies (Vegan + 8-Ingredients)

These gluten-free thumbprint cookies are easy to make and require just 8 ingredients. This buttery and perfectly sweet vegan cookie is filled with strawberry + apricot jam and lightly dusted with powdered sugar. They make the perfect Christmas cookies, your family and friends will love them!

Vegan Gluten-free Thumbprint Cookies with Apricot and Strawberry Jam

My absolute favorite cookie growing up were my Auntie Belinda’s thumbprint cookies. I remember she would always have a batch made when we went over to her house, it was heaven!

I was inspired by her to get into the kitchen and create a vegan version for our blog. After a few tests and a lot of trial and error, Chris and I finally nailed it! We were able to create vegan AND gluten-free thumbprint cookies using Bob’s Red Mill 1:1 gluten-free baking flour and a whole lot of love.

Vegan Gluten-free Thumbprint Cookies with Apricot and Strawberry Jam

Christmas cookies have always been a big part of both of our family’s holiday celebration, so we wanted to continue the tradition with you all here on our blog. Now that we are vegan, it has been fun experimenting and veganizing some of our childhood favorites.

Last year we shared our Peppermint Meltaways, and this year Chris and I whipped up these Gluten-free Thumbprint Cookies as well as some Cinnamon Twist Sugar Cookies.

Vegan Gluten-free Thumbprint Cookies Ingredients

These cookies require just 8 ingredients: Bob’s Red Mill 1:1 gluten-free baking flour, flaxseed meal, vegan butter, sugar, vanilla extract, salt, baking powder, and jam of your choice. We dusted ours with powdered sugar to serve but it is optional!

Vegan Gluten-free Thumbprint Cookies with Apricot and Strawberry Jam

What is your go-to vegan Christmas cookie?

Vegan Gluten-free Thumbprint Cookies with Apricot and Strawberry Jam

If you’re looking for more holiday recipes, we have a roundup of our favorites from over the years, which you can find here!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Gluten-Free Thumbprint Cookies (Vegan + 8-Ingredients)

  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert, Cookies, Christmas
  • Method: Oven
  • Cuisine: Vegan, Gluten-free

Description

These gluten-free thumbprint cookies are easy to make and require just 8 ingredients. This buttery and perfectly sweet vegan cookie is filled with strawberry + apricot jam and lightly dusted with powdered sugar. They make the perfect Christmas cookies, your family and friends will love them!


Scale

Ingredients

  • 1 flax egg (1 tablespoon flaxseed meal + 2 tablespoons water)
  • 1/2 cup (1 stick) vegan butter, softened (we use Earth Balance)
  • 1/4 cup + 2 tablespoons Bob’s Red Mill organic cane sugar, plus more for rolling
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons Bob’s Red Mill 1:1 gluten-free baking flour
  • 1/4 teaspoon baking powder
  • Strawberry and/or apricot jam
  • 23 tablespoons cup organic powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
  3. In a large bowl or the bowl of an electric standing mixer, whip the vegan butter until creamy and smooth. Add in the sugar and cream until smooth, scraping down the sides as necessary.
  4. Add the flax egg, vanilla extract, and salt, then mix until smooth. Gradually add flour and baking powder, then mix until it is fully incorporated and uniform, scraping down the sides as necessary. Chill the dough in the refrigerator for 10 minutes. In the meantime, get your jam out along with a 1 teaspoon sized measuring spoon.
  5. Add 2-3 tablespoons of cane sugar into a small bowl. Using a 1-tablespoon sized scoop, scoop out a mound of dough and roll the dough between your palms to form a small ball. Roll the ball in the small bowl of sugar to full coat and then place the dough ball onto the baking sheet. Place dough balls on prepared baking sheets at least 1½ inches apart.
  6. Using the back of the measuring spoon, your index finger, or end the end of a wooden spoon handle, make imprints into the center of each dough ball. Be sure not to press too deep and puncture through the dough. Spoon a small amount of jam (start with 1/2 teaspoon) into the center of each dough ball. Do not overfill.
  7. Transfer the baking sheet into the oven and bake for about 15 minutes, or until golden.
  8. Remove from the oven and allow the cookies to cool on the baking sheet. Once completely cooled, transfer cookies to an airtight container and store for up to 7 days.

Notes

  • If needed, you can use Bob’s Red Mill all-purpose flour in place of the gluten-free flour. We have not tested this out but we are confident that it should work!

Keywords: Dessert, Cookies, Christmas, Vegan, Gluten-free, Thumbprint, Jam, Strawberry, Apricot

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Jasmine Briones
sweetsimplevegan@gmail.com
2 Comments
  • Brooke Bunton
    Posted at 22:27h, 22 January

    Just got done making these, and with all purpose flour, and OMG! These are so good girl! Absolute must make for my next family gathering.

    • Jasmine Briones
      Posted at 22:36h, 23 January

      Yay!! That makes us so happy to hear 🙂