Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

by Angela (Oh She Glows) on May 2, 2012

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I’ve loved thumbprints ever since I was a kid. Any recipe that tells me to jam my thumb into cookie dough and fill it with actual jam is a winner in my books. Did you ever eat those packaged cookies with the cream and gooey strawberry filling? Not technically a thumbprint cookie I guess, but they sure did taste amazing. I don’t even want to know how many sleeves of those cookies I ate growing up. I’m sure you’d still see a few clinging to my artery walls!

Today, I have a vegan and gluten-free version to add to my growing thumbprint recipe collection. This time, I set my heart on making a thumbprint with a lovely raspberry almond flavour using almonds, almond butter, almond extract, and raspberry jam as the feature ingredients. They turned out fantastic – lightly sweet, with a buttery almond flavour and pop of sweet raspberry goodness. If you are a fan of peanut butter and jam, you will love this “grown-up” version.

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Served with a side of Gossip Girl on Monday night, it was the perfect balance of wholesome…and not so wholesome. Eric claims he isn’t a fan of both thumbprints and Gossip Girl, but I found him devouring both. Never trust a person who says they don’t like thumbprint cookies!

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5 from 6 reviews
Print

Raspberry Almond Thumbprint Cookies (Gluten-Free and Vegan)

Vegan, gluten-free

By

Yield
18 cookies
Prep time
Cook time

Ingredients:

  • 1 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
  • 1/4 cup brown rice flour
  • 2 tbsp ground flax
  • 1/4 tsp + 1/8th tsp fine grain sea salt
  • 1 tsp aluminum-free baking powder
  • 1/2 cup raw almond butter (see note)
  • 1/4 cup + 3 tbsp pure maple syrup
  • 1/2 tsp almond extract
  • 5-6 tbsp raspberry jam
  • approx 1/3 cup shredded coconut, for rolling

Directions:

  1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
  2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
  3. In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
  4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
  5. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.
  6. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!

Tips:

If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free. The almond butter I used is very "drippy" so I don’t suggest using a firm nut butter here. If you do, you may have to add some oil to the mixture. You can also roll the balls in chopped nuts instead of coconut.

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If you find yourself with some delicious in-season raspberries (or other berries!), you can try making your own raspberry puree or jam for the middle. I would probably just smash some with a fork and add a bit of sweetener to taste!

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{ 167 comments… read them below or add one }

The Mrs @ Success Along the Weigh May 2, 2012 at 8:03 am

I LOVE thumbprint cookies! I never would’ve thought to add the coconut to it; what a fun twist!!

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Angela (Oh She Glows) May 2, 2012 at 8:14 am

You can also roll the balls into chopped nuts…I’ve done that before and it adds a great crunch!

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LizAshlee May 2, 2012 at 8:05 am

These look delightful! I have been eyeing thumbprint cookies and I am excited to try a raw version too! Have a great day!

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Angela (Oh She Glows) May 2, 2012 at 8:15 am

That’s funny, I made a raw version yesterday! I think it might be for the book though, I’m not sure yet. :)

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Blog is the New Black May 2, 2012 at 8:19 am

THese look great!

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Katie @ Creature of Habit May 2, 2012 at 8:20 am

These look excellent!

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Christine (The Brighter Side of Life) May 2, 2012 at 8:23 am

These look soooo good! Love the new header, by the way.

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Angela @ Eat Spin Run Repeat May 2, 2012 at 8:28 am

Ahh there seems to be cookies everywhere this morning… except in my kitchen!! These sound amazing Ange! Now that I’m home from Australia I’m totally craving fresh berries, especially raspberries. PS Love the new header!

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Angela (Oh She Glows) May 2, 2012 at 3:24 pm

Welcome back Ange!

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Jesse (OutToLunchCreations) May 2, 2012 at 8:29 am

For some reason I associate thumb print cookies with Christmas… Not sure why, I guess maybe that is when my mom used to make them. These ones look light and delicious, I can’t wait to try them with a fresh berry puree.

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Jill May 2, 2012 at 8:30 am

Wow, these look great! I like the idea of rolling them in nuts instead of coconut because my hubby is opposed to coconut. Mmm..

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Andrea May 2, 2012 at 8:32 am

These look delicious! I’ve only ever made thumbprint cookies once, and then when I see recipes for them, I wonder why the heck I haven’t made them more often!

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Catalina @ Cake with Love May 2, 2012 at 8:34 am

These cookies look very delicious, I love the coconut addition!!!

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Laura @ Sprint 2 the Table May 2, 2012 at 8:37 am

These are so pretty!

Random Gossip Girl story – I was in a little town in Italy and we saw a poster advertising the show. I guess the Italians are into it too! :)

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Eva @ Committed2Nutrition May 2, 2012 at 8:41 am

These look amazing. I cannot wait to make this!

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Jill May 2, 2012 at 8:42 am

Yum!

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Nancy May 2, 2012 at 9:01 am

I love thumb printcookies and recently gone gluten-free. Is almond meal the same as almond flour? Can you substitute them?

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Angela (Oh She Glows) May 2, 2012 at 11:25 am

Hey Nancy, Great question! Almond FLOUR is made from blanched almonds, while almond meal is made from whole almonds with their skin on. Almond flour tends to be very fine whereas meal has a bit grainier or heartier texture.

You could probably sub almond flour for the meal in this recipe, although Im not sure if any adjustments would need to be made. I cant really find a reason as to why it wouldnt work!

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Katie May 2, 2012 at 9:04 am

Flour sub for the non gluten free folks? Spelt?

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Angela (Oh She Glows) May 2, 2012 at 3:23 pm

Hey Katie, Have you checked out this other thumbprint recipe on the blog? Its vegan but not gluten free. http://ohsheglows.com/recipage/?recipe_id=6001715

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Alex @ Raw Recovery May 2, 2012 at 9:06 am

I used to make these cookies with my grandma all the time so it brings back good memories :) I love that they are GF and vegan! They look delicious

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kathleen May 2, 2012 at 9:14 am

I have been on such a raspberry jam and almond butter kick… and I always love cookies! Thanks for a great recipe :)

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Jamie @ Don't Forget the Cinnamon May 2, 2012 at 9:22 am

Eeek! A vegan and gf version of my all-time favorite christmas cookie :)

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Amelia May 2, 2012 at 9:34 am

Mouthwatering delicious. I will be using fresh strawberries for these right now since they are in season here in SC.

I actually made a similar version of these at Christmas time, except I made an almond butter chocolate filling instead of the jam. When my parents visited my husband and I for Christmas, my Dad polished them off quicker than any other cookie!I :)

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Carrie May 2, 2012 at 9:47 am

Those look so delicious – I love thumbprint cookies!

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Stephanie @ Legally Blinde May 2, 2012 at 9:48 am

These sound delicious and look so pretty!! And I just love all of your food styling pictures lately – so beautiful.

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Gina @ Running to the Kitchen May 2, 2012 at 9:49 am

Oh my gosh…these look so delicious! Thumbprints will always be my favorite cookie. There’s just something about that perfect little circle of jelly in the middle that I absolutely love and always beats out chocolate (which is no small feat!) for me. This version is about 10 million times healthier than the recipe card in my kitchen passed down from about 3 generations in my family. Definitely trying these out :)

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Angela (Oh She Glows) May 2, 2012 at 3:22 pm

I agree that it beats out chocolate…and I rarely say that! Although I make a chocolate shake today that just about blew any dessert Ive ever made out of the water. heh

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Ashley Dodge May 2, 2012 at 9:49 am

These look amazing! I always love thumbprint cookies! :)

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Anne May 2, 2012 at 10:11 am

I love the new header!

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Angela (Oh She Glows) May 2, 2012 at 3:21 pm

Thanks Anne!

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Willow May 2, 2012 at 10:33 am

Love thumbprint cookies AND love almond and rasberries together! *Swoon* They look beautiful… I want to just pluck one off the tray!

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Kelly May 2, 2012 at 10:40 am

You must have really not liked the new banner as I see the old one is back up ; )
These cookies sound delicious. The only fruity cookie that I thought went together as a kid was the fig newton…have you ever tried making those? Would love to see a recipe for it in the future!

How is knee healing?

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Angela (Oh She Glows) May 2, 2012 at 3:21 pm

The new header is still up! heh. I think you just need to refresh your browser window? Press control + F5 and it should appear. I am thinking about shooting a new one though…

Thanks for asking about my knee. It’s still off. It’s now been over a month since I’ve run. I’ve heard that knees can take time. Luckily Ive found love with yoga, pilates, and spinning to keep me entertained and strengthen my muscles.

I havent tried making fig newtons but I LOVED them growing up! I will have to make them :)

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Kelly May 2, 2012 at 3:31 pm

Control + F5 … you can also add IT genius to your CV!

Sorry to hear about the knee, but you’re so smart to listen to your body & take the time off from running rather than creating a worse injury that may lead you to never be able to run again. I do love yoga, pilates & spinning too. I love biking so much that my husband surprised me a couple of years ago with my very own spinning bike!!

Have you heard of yogaglo.com? Or gaiamtv.com? You should check them out. Yogaglo is strictly yoga & fabulous. I had a subscription to them for a few months & then found gaiamtv recently & made the switch because they have everything. I still prefer practicing yoga in a studio, but sometimes the class schedule doesn’t agree with my work schedule.

Yay for the possibility of a fig newton recipe in the future!

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Angela (Oh She Glows) May 2, 2012 at 3:57 pm

hah well Eric has to get credit for teaching me the control + F5. I think he had to tell me 10 times before I finally remembered to do it. ;)
I haven’t heard of those sites but will check them out! Thanks

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Kim May 5, 2012 at 6:59 pm

Are you taking request? I would also LOVE a fig newton recipe!! ;)

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Angela (Oh She Glows) May 7, 2012 at 11:20 am

mmm those are my favs!!!

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Jocelyn @ Peace Love Nutrition May 2, 2012 at 10:42 am

Organic Raspberries are so expensive in NYC. It’s crazy- I went to buy them yesterday and they were $7 for a tiny pack!

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Jasper Naomi @ crunchylittlebites May 2, 2012 at 10:48 am

we always roll our thumbprints into crumbled wlanuts :)

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Angela (Oh She Glows) May 2, 2012 at 3:18 pm

I love doing that too :)

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Jasper {crunchylittlebites} May 2, 2012 at 3:21 pm

I just love this recipe Angela, it makes me more proud of my Canadian roots {and though I know you’ve TONS of Canadian readers, I’d like to think that I represent the USA-with-Canadian-grandparents OSG readers out there!}…not that thumbprints are especially Canadian…but you did make THIS recipe…and my grandmother taught me to make them

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Char @ www.charskitchen.ca May 2, 2012 at 10:54 am

I love thumbprint cookies! These look & sound amazing. I love how pretty they are. Something about the wholegrains & raspberry jam together :D

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Yellow Haired Girl May 2, 2012 at 11:06 am

I love thumbprint cookies! These look delicious!

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Nicole May 2, 2012 at 11:17 am

These look fantastic! I’m doing my grocery shopping tonight after work and making sure to pick up all the ingredients I need… these are being made tonight!

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Averie @ Averie Cooks May 2, 2012 at 11:44 am

Fabulous new header!

And I made PB & J thumbprint cookies before Valentine’s Day and now I now what to do with my raspberries this season…however, I don’t usually have too many “leftovers” b/c I adore them and eat them by the pint-full!

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Maureen Pluthero May 2, 2012 at 12:06 pm

cookies look good
Do you soak your nuts before using?

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Angela (Oh She Glows) May 2, 2012 at 3:17 pm

Nope. I think if you soak them you have to dehydrate them before baking with them.

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Ariel Scheirer May 3, 2012 at 3:01 pm

Why would you soak them?

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Maureen May 3, 2012 at 4:25 pm

I have read it is beneficial here is one of the links about why you would soak them
http://vegetarian.about.com/od/beverage1/a/soaking-nuts.htm

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Deirdre May 2, 2012 at 12:09 pm

These would be lovely for mother’s day brunch! thanks for the recipe!

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Grace @ Healthy Dreaming May 2, 2012 at 12:11 pm

I love fruit in my cookies and thumbprints are some of my favorites! BOOKMARKED :)

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Emilie @ Emilie's Enjoyables May 2, 2012 at 12:15 pm

I’m imagining these with Nutella….! And GG is such a great show.

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Kelli May 2, 2012 at 12:18 pm

These look great! I have recently discovered the joys of baking with almond meal and I am excited for this recipe! One question though: what is the difference between regular baking powder and aluminum-free? Is it healthier?

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Angela (Oh She Glows) May 2, 2012 at 3:16 pm

Hey Kelli, The studies on aluminum exposure are quite controversial, however I like to err on the side of caution. I also find that AF baking powder tastes much better in baked goods (you don’t get that metallic taste).

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Lauren May 2, 2012 at 12:36 pm

These look great! I will definitely have to try them! :o)

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Ashley May 2, 2012 at 12:57 pm

Speaking of almonds, do you know anywhere in Ontario where you can buy almond flour? I’ve looked everywhere but it only seems to be available online with crazy expensive shipping fees.

Thanks.

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Angela (Oh She Glows) May 2, 2012 at 3:11 pm

I’ve seen it at some health food stores, Loblaws, and whole foods. You can make it if you have a high speed blender. Just buy some blanched almonds and process until a fine flour and then sift out any clumps.

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Meg May 2, 2012 at 1:07 pm

omnomnomnom

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Lauren May 2, 2012 at 1:13 pm

These look delicious. Will have to try these soon!

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Heather @ Health, Happiness, and Hope May 2, 2012 at 1:25 pm

These look amazing! My mom used to make a not-so-healthy version of these. I loved them!

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[email protected] May 2, 2012 at 1:48 pm

Those look so delicious! (1st time here)

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Angela (Oh She Glows) May 2, 2012 at 3:11 pm

Thanks for stopping by!

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Heather May 2, 2012 at 2:15 pm

Thank you Angela for the many gluten free recipes and tips – so very much appreciated!

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Ariel Scheirer May 2, 2012 at 2:27 pm

I’d love for you to do a post on vegan options for dinner that don’t involve beans or tofu. Reason is that my husband is still mostly suspicious of tofu (though we did try your one baked tofu strips recipe), and beans really give him horrible indigestion. I’ve done some pasta sauces with pureed white beans (in smaller amount) that was a hit, but I have to be very careful with the amount. Suggestions?

Dessert, of course, is already covered!!!

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Angela (Oh She Glows) May 2, 2012 at 3:55 pm

I suggest the following:

15 minute creamy avocado pasta
lasagna with lemon basil cashew cheeze
broccoli & cheeze soup
roasted tomato basil pesto pasta
mushroom risotto
tomato basil cream pasta
vegan lentil walnut loaf

all found here, among others: http://ohsheglows.com/recipage/?search_term=entree&ui=133&c=1

goodluck! I can relate to your dilemma, Eric used to not eat any beans.

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Taylor May 2, 2012 at 2:37 pm

Looks delicious! Will be making these on “Baking Friday” with a citrus marmalade I picked up last weekend!

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Stacy @ Say It With Sprinkles May 2, 2012 at 2:58 pm

I love the classic nut butter & fruit combo in any form – these thumb print cookies look like a delicious vessel for it!

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Nour May 2, 2012 at 4:05 pm

I can’t wait to get off work so that I can go home and make these!
Yum!!

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Amber from Slim Pickin's Kitchen May 2, 2012 at 4:13 pm

You know, I have NEVER made thumbprint cookies! That’s insane! I’m thinking I’m going to have to try these out!!! Yum!

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laura May 2, 2012 at 4:50 pm

OHMYGOSH i love you; they have these at WF and are my absolute favourite cookie!
These will probs be better can’t wait to get my bake on :)

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Moni Meals May 2, 2012 at 4:59 pm

looks and sounds delicious.
I agree, we all love thumbprint cookies apparently! But with coconut…so clever! :)

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Sarah @ The Healthy Diva May 2, 2012 at 5:55 pm

My favourite cookies growing up were raspberry tartlets from pepperidge farms…but these are way healthier I’m betting!!!

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Heather May 2, 2012 at 6:38 pm

Cute new header :)

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Fanta May 2, 2012 at 7:28 pm

I love the new banner :D

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Angela (Oh She Glows) May 3, 2012 at 7:12 am

Thanks Fanta!

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Errign May 2, 2012 at 7:51 pm

Would omitting the flax be okay?!

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Angela (Oh She Glows) May 3, 2012 at 7:12 am

I’m not sure, this was my first time making them! I want to say it would be fine, but Im not sure how much they are binding…

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Kari @ bite-sized thoughts May 2, 2012 at 9:32 pm

Mmm, these look delicious! And whilst your photos are always amazing, these ones seem particularly so – I love the last set of 3 in particular :)

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Angela (Oh She Glows) May 3, 2012 at 7:11 am

Thanks Kari!

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bri carpenter May 2, 2012 at 9:45 pm

These look awesome! Can’t wait to try them. Thanks for the recipe Ange!

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[email protected] May 2, 2012 at 10:12 pm

Sounds perfect! However instead of jam I would put raw raspberry “jam”. It’s super easy to make: 2 cups fresh raspberries, 1 tablespoon raw agave nectar, mash these two together, and you have a healthier jam!

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Botox Gal @ The Botox Expirement May 2, 2012 at 11:14 pm

Those look delicious. I may have to try those soon!

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Erica May 3, 2012 at 5:21 am

One of my students gave me some homemade blackberry jam last week …. I think I finally figured out what to do with it!

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Nadiya @ Milk and Honey May 3, 2012 at 7:12 am

Those look dreamy :P So making these for the next gossip girl monday night :D

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Melissa @ SquatsandSquash May 3, 2012 at 8:12 am

These look delicious. I have such a weakness for thumbprint cookies!

Question…if being gluten free isnt really that important to me personally, then would it be okay to sub in whole wheat flour? Sometimes whole wheat flour can mess with texture, but I’m too novice of a cook to understand how to fix that lol!

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Jennifer @ Peanut Butter and Peppers May 3, 2012 at 8:28 am

I love this recipe! It’s wonderful and I love thumbprints. This is on my list for my next cookie I bake! Thanks Angela!

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Melissa Mahoney May 3, 2012 at 8:45 am

What do you suggest to use intead of almond flour? I am allergic to almonds, well all nuts, tree or otherwise! Also has to be gluten free!

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Anna May 3, 2012 at 9:56 am

For whatever reason, thumbprint cookies always remind me of Christmas.
That said, I made jam about two weeks ago — and it’s almost ready to eat — so I have a feeling I’m going to be using a good bit of it making some cookies! They look just delicious. And my gluten-free office mate is pretty excited about these too.

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katie May 3, 2012 at 10:41 am

Hi Ange!
I am totally making these for my mom on Mothers Day! She can’t eat chocolate (oh the horror!) So these are perfect!
Can I just add that you really inspire me! I have been a creeper of your blog for a long time now. I am always “starting” a new diet. Always! Reading your blog, and seeing that eating healthy, vegan, delicious food can get me to the happy place I so long for! I really need to just suck it up and do my workouts, and eat right..but make it fun! I always fall into the rut of chicken and veg… once that’s get boring, I fall off the wagon and eat junk.
I use to be vegan. A very undernourished vegan.. I was crazy skinny, and miserable. Funny thing was, all my friends thought I looked fantastic. It really does a number on your head!

I am now slowly trying to work to becoming a vegan. Eating healthy, different meals, and not obsessing over calories, or how much fat may be in a cashew! I am starting the Couch to 5k plan. I really want to become a runner.

So.. after this completely too long post! Just thanks! For the inspiration on food and workouts, and following your gut and dreams!
Have a amazing day!!!

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Laura May 3, 2012 at 10:55 am

completely off topic here – but FINALLY got around to making a Green Monster yesterday & today made for the whole family. gotta say – yesterday i felt literally clinically depressed and today I’m almost back to my old self! those ARE miraculous! (plus I’ve been eating teff porridge for breakfast and veggie loading otherwise…)

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Cat @ Breakfast to Bed May 3, 2012 at 11:50 am

I want these with coconut ice cream on top. too much gilding the lily?

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Sophie May 3, 2012 at 12:18 pm

Wow! These look awesome!

The funny thing is that the next recipe I was planning to try was your old version of these!

But now, I won’t even have to convert it to be gluten free! Yay!!

Thanks Angela :)

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Kerry May 3, 2012 at 12:48 pm

I was wondering, I have almond butter, but it’s quite dry and crumbly. But I also have shredded coconut, and when I’ve made coconut butter before, it comes out quite drippy. Do you think it would work to sub out almond butter with homemade coconut butter? (And then rolling these in almonds instead of coconut)
If you think that works, I have everything in my kitchen, and these are being made tonight!

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Angela (Oh She Glows) May 3, 2012 at 4:50 pm

Hey Kerry, gosh I really dont know! It would be an experiment for sure. Let me know if you try it.

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Kerry May 3, 2012 at 7:48 pm

Oh my, those came out wonderfully, thank you for a great recipe! The coconut butter worked out great – I did add about a tablespoon of water and a tsp of melted ev coconut oil because the dough was a bit dry. I made them for my class tomorrow, hopefully they will enjoy them! (That is, if they last until tomorrow)

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jessie May 3, 2012 at 1:35 pm

made ’em yesterday and the whole family was delighted with them (included my 4 dessert-loving kids). i followed the recipe to a T and they were perfect!

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[email protected] May 3, 2012 at 2:30 pm

These look amazing and I’m very excited to stumble upon them. For a short time I’m doing a gluten-free, soy-free cleanse (on top of being vegan) and I am finding myself always scrambling for something sweet.

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Heather May 3, 2012 at 3:00 pm

your timing on this recipe was perfect! tomorrow’s my bday and i work in an elementary school so i was going to bring something in for the class. coincidentally, today was someone else’s birthday and she brought in choco chip blondies, so i wanted to make something entirely different and i was thinking to myself “hmm, thumbprint cookies might be good” …i went to your blog and my decision was made!!

do you think all-purpose GF flour (bob’s red mill) would work instead of brown rice flour?

thanks!

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Jen @ Passort to Bliss May 3, 2012 at 3:40 pm

Thank goodness you posted this!!! I am addicted to the Knotts Berry Farm raspberry shortbread cookies, and this is a much healthier alternative! Thanks Angela!

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Amy @Health Hungry May 3, 2012 at 6:52 pm

These are going on my, “to do” list! I am making a Mother’s Day brunch for four – any favorites you would suggest?

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sadiq May 4, 2012 at 4:59 am

look delicious and healthier..=)

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Corinne May 4, 2012 at 11:18 am

Tested and just approved by my two toddlers. I wish I could post a pic!

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Angela (Oh She Glows) May 4, 2012 at 3:08 pm

yay! You can upload the pic to my Facebook page if you’d like :)

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Corinne May 4, 2012 at 4:20 pm

I’ll have to remember that for next time. We finished them already :) But my house is practically an “Oh She Glows” toddler test kitchen so there will be another time. Don’t tell my husband but I ate the ones I had set aside for him while the kids where napping.

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katy May 4, 2012 at 3:47 pm

beautiful! Do you think it would be possible to make these with another nut besides almonds? maybe peanuts or cashews…?

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Angela (Oh She Glows) May 4, 2012 at 7:50 pm

hmm good question! Im really not sure. Please let me know if you do try it out!

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Maria May 4, 2012 at 10:22 pm

Hi Angela! I love your blog. It reminds me of how much I miss Toronto and all the goodies that are available there. I live in South Korea and it is hard to get some ingredients most of the time. I made a variation of almond thumbprint cookies the other day but I used whole wheat flour, not rice flour. They turned out to be very dense.Do you think it was because of the flour?
Thank you!

Please check out my blog wayfaringteacher.com

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Angela (Oh She Glows) May 5, 2012 at 10:38 am

Yes I do think whole wheat flour would make them dense (I find it unfortunately has that effect on many baked goods!) Hope they were still enjoyable!

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Gloria May 5, 2012 at 3:30 pm

I just made these, and yum is all I can say! Thanks for the recipe :)

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Soap4Squares May 6, 2012 at 5:50 pm

I just made these….SO tasty and SO easy!!! This will be a staple in my cookie recipes!
Andrea

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Brieann May 6, 2012 at 9:11 pm

I just made these, and they are absolutely delicious! Thanks Angela for another great recipe! The only problem I had was not making a big enough well with my thumb- I pulled my first batch out of the oven, and since they flatten out a bit the jam was just kind of sitting on top. Oops! Still super delish.

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Annie May 7, 2012 at 9:32 am

I made these yesterday and they came out perfect. I wish I made a double batch because my husband inhaled them! Thanks for the recipe!

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Angela (Oh She Glows) May 7, 2012 at 11:12 am

Glad to hear that Annie!

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TeenyLittleSuperChef May 7, 2012 at 4:07 pm

Oh yum, I can’t wait to make these. Did you use blanched almonds for your almond meal or is it okay to use raw almonds with the skin still on? I don’t want to mess up the recipe by using the wrong type. Thanks so much for the great recipe, yet again!

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Angela (Oh She Glows) May 7, 2012 at 4:32 pm

Nope I didnt use blanched…just regular with skin!

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Tara May 7, 2012 at 11:28 pm

Oh my goodness! You have noooooo idea how excited I am to try this recipe out! Ever since I found out that I had an allergy to wheat, it’s been tough to find vegan recipes that are also wheat/gluten free that look this tasty! This is so awesome! Thanks, Angela!

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Samantha May 8, 2012 at 8:15 am

I made these yesterday and wow! They are REALLY delicious!! I don’t think they will survive long in my house with a teenage boy whose always hungry, especially since they are his favourite kind of cookie! Thank you for providing a gluten free option!!

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Angela (Oh She Glows) May 8, 2012 at 10:11 am

So glad to hear that Samantha!

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Jennifer May 8, 2012 at 7:43 pm

I made these this weekend and they were AMAZING! My husband couldn’t leave them alone, he (we) ate the whole batch!

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Carmel May 10, 2012 at 7:42 pm

GF and vegan – perfect! Your beautiful site is making my life so much easier – thank you :-)

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Angela (Oh She Glows) May 11, 2012 at 9:52 am

Thank you Carmel!

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freyja May 12, 2012 at 7:29 pm

love this recipe!! Can you tell me how I can get a website blog like you have? I really like it, who hosts it? Every blog I’ve tried keeps ending up upsetting me with its lack of ability to have different tabs showcasing different parts of my life on the top of it like your is laid out. I’m not toooo internet savvy so i need one thats a bit user friendly. Thank you, i’m off to make your cookies now!!

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Angela (Oh She Glows) May 13, 2012 at 1:02 pm

Its a wordpress blog :) They have a ton of free themes to choose from too.

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freyja May 18, 2012 at 10:17 pm

thank you so much! You’re a beautiful person! thanks for spreading your light!

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Jodie May 16, 2012 at 6:33 am

Just found your website a few days ago and I’m in love! I just made these cookies tonight using buck wheat flour instead of rice flour and hazelnut butter instead of almond butter (only because they were all I had in my cupboard) and they were simply amazing- I think I might have to say they are the best cookies I’ve ever tasted! Thanks so much for the recipe!! (as a side note the buckwheat/ pesto pizza was also divine)

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Kathleen @ KatsHealthCorner May 16, 2012 at 9:03 pm

Your recipes are the BEST! :D

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jessica phan July 14, 2012 at 11:03 am

You can also put some of the rice flour with the almonds to blend so that the almonds don’t turn into butter when you process!

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mallory July 26, 2012 at 1:26 am

I used coconut flour instead of brown rice flour and they turned out wonderfully. I also subbed en er g egg replacer for flax seeds. I was shocked when they turned out delicious but indeed great texture and flavor!

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Angela (Oh She Glows) July 26, 2012 at 7:38 am

That is great to know about the subs, thanks for your comment!

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Radhika Sarohia August 22, 2012 at 6:58 pm

These look delicious

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Susan September 7, 2012 at 10:39 am

Made these, supper easy and yummy!!! I also made the carrot cake cookie… ditto. You have some awesome recipes. I have been eating Vegan since January. I have found the baking the easiest cooking transition with tons of healthy delicious simple deserts and snacks.

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Heidi September 9, 2012 at 7:09 pm

Any ideas for substitution on the flax? I have an allergy. Could I use an egg?

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Meckenzie October 5, 2012 at 3:26 pm

These are marvelous, delicious, wonderful cookies! I love finding a new gluten-free treat. Thank you for sharing. (I found your recipe via Pinterest)

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Annette October 10, 2012 at 5:48 am

Could you use coconut butter instead of almond butter? And would you still use the same quantities? I’m from Australia and just recently discovered your blog, loving it!

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Angela (Oh She Glows) October 10, 2012 at 8:24 am

Hi Annette, Im sorry I dont know as I havent tried it any other way. Let me know how it goes if you do!

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Lisa October 15, 2012 at 12:38 am

I made these and they were incredible! I used white whole wheat flour instead of brown rice flour and peanut butter instead of almond butter. Can’t wait to make them again.

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Jen October 27, 2012 at 6:12 pm

My first attempt at making these and they all ran together an I ended up with one gigantic cookie the size of my baking sheet =[
Anyone else have this problem?
I used vegan becel instead of almond butter, vanilla extract instead of almond and I added 1tsp of silk because the dough was very dry.
Any ideas or help would be wonderful!

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Angela (Oh She Glows) October 29, 2012 at 8:52 am

Hi Jen, Sorry to hear that! My guess is that it was due to subbing the almond butter for becel. I think almond butter is really necessary to hold everything together and keep that nice consistency.

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Michelle November 29, 2012 at 2:33 am

I betchya the tsp of silk did it, too! I always make that mistake with GF baking. I think that because it doesn’t resemble “normal” batter that I should do something to fix it– and get a pan of cookie every time.

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Joan October 29, 2012 at 8:50 pm

I love thumbprint cookies and have such a restricted diet these days never dreamed I could make these! I am terribly allergic to flax….can the recipe stand on it’s own without the flax? Would chia seeds be a good substitute?

Thanks for any input!

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Angela (Oh She Glows) October 31, 2012 at 10:03 am

Hi Joan, Im sorry Im not sure! It might be worth a shot though :)

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Michelle November 29, 2012 at 2:32 am

How necessary is the coconut/chopped nuts for rolling? I just made fabulous thumbprint cookies from Manifest Vegan, and I want to make them more often, except the recipe calls for 1c of butter (earth balance, etc) and a lot of sugar. I prefer baking sugar-free and without so much oil/butter whenever possible, and so your recipe intrigues me. However, I’m trying to recreate the type of cookies my mother used to make– and she didn’t have any “crunch.” I am sure you can understand my desire to have something traditional, despite my vegan and gluten-free status?

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Sean December 17, 2012 at 9:19 pm

So glad I found these! I head home on leave this week for the holidays and my mom and I have always made thumb print cookies on Christmas Eve. With our being diagnosed with celiacs I was worried about our tradition.

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Shannon December 18, 2012 at 10:48 am

I made these exactly per the recipe (except I used a 4-berry jam) and they were absolutely delicious! I love the way that Almond Meal makes food taste buttery when its not. These cookies are chewy and light and just sweet enough. Definitely a new guilt-free holiday tradition in our house. Thank you Angela!

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Jennifer Pederson December 24, 2012 at 11:25 pm

These were awesome! My kids loved making them and we ate them all in one sitting. Must try!

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Kristin January 24, 2013 at 12:45 am

I made these cookies but substituted raw cashews for raw almonds (mostly because I wrote down the wrong nut on my grocery list) and they were some of the best cookies I’ve ever made!! I bake A LOT, and both of my friends that tried them agreed. AWESOME recipe!!

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Melanie February 18, 2013 at 12:35 pm

These are delicious! I just made some and am now wishing I had hidden them from the kids ;) I left out the coconut because hubby is not a fan. I will be making these again very soon. Next time, double batch!

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Rose March 23, 2013 at 11:28 am

Hi! First let me say that I have tried these cookies and I love them, as do my family members!
Anyway, so here I am happily eating these cookies…1..2..3..4..5…then the next day..1…2, and, I wonder, just how many calories are in these little things? So I plugged them into myfitnesspal, and I was so shocked to see that each of these little cookies is around 120 calories! I gues Im just wondering how the heck is this possible and, ugh I don’t know, hwo to hand my gilt lol?

Again, I do love them, but Im afraid I will have to wait until I am at a better place with my weight.

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Joumana April 29, 2013 at 8:53 am

My batch had too much liquid in it, but still came out delicious – as a sort of pastry “bark” and my fiance still enjoyed my “mistake”!

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[email protected] June 18, 2013 at 2:44 pm

I made these today and they were amazing! I made half rolled in coconut and half rolled in finely chopped almonds and both are delicious. I also subbed the almond butter for some natural peanut butter with a little bit of oil, and I didn’t have maple syrup so I subbed agave. They are so good!

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vaseux January 19, 2014 at 3:43 am

These look divine! Thumbprint cookies were always my favorite cookies… However, the dough wasn’t healthy or rolled in any goodies, nor was there jam (they were filled with buttercream frosting). However, my unhealthy, non-vegan days are long gone! I’m not a huge fan of jam, so perhaps I’ll fill them with a fresh fruit compote or some frosting or ganache. PS: Thank you for all your recipes, they’re very inspiring and tasty! This site makes being vegan incredibly easy and fun. :)

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Sarah April 20, 2014 at 8:03 pm

These are sooo good! I made them today, for Easter, and they were a big hit. I actually used almond butter that wasn’t drippy (tierrafarm.com/unsaltedalmondbutter) — I highly, higly recommend their nut butters) and didn’t need to add any extra oil. I also skipped the coconut, since one of the people I was baking for is a coconut hater (I know…). I’ll definitely be making these again. Thank you for a fantastic recipe!

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Amy December 27, 2014 at 12:07 pm

These were delicious and so pretty, too! I had a key lime-raspberry jam and it was a perfect compliment to the almond nuttiness. I remember seeing a question or two about whether you could use almond flour instead of almond meal and the answer is yes – I used almond flour and they held together beautifully and had a great texture. I used a combination of ground almonds and coconut to roll them in. Soooo good!

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Caitlin February 15, 2015 at 6:36 pm

These are cooling on my counter. They’re beautiful and delicious. I was concerned that they wouldn’t firm up, but they did- just enough! LOVE!

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Mary smith April 19, 2015 at 5:30 pm

These cookies got rave reviews from my guests and I couldn’t agree more. Angela’s recipes are soooo terrific. Thank you, Angela. Now have you cracked the code yet and discovered a way to make dacquoise with no egg whites?

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lisa May 25, 2015 at 5:12 pm
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This are both beautiful and delicious. Pretty for Christmas, but also lovely in spring, as they look like a delicate flower! Love these.

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Melissa July 29, 2015 at 12:13 pm
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These are wonderful cookies! Is there a preferred method for storing them? I made them today and want to take them to share on Friday. Will they be ok in the fridge or perhaps I should freeze them? Any thoughts are appreciated…love these cookies!

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Amy January 15, 2016 at 9:19 pm
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These cookies are amazing! I’ve made them for vegans and non-vegans and all have loved them. They are a bit labor-intensive, as far as the rolling and making the “thumbprint,” but so totally worth it. By the way, I did use almond flour instead of almond meal and it worked just fine. I’ve also not rolled them in anything and they were still great. This recipe is a WINNER!

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CatWoman August 25, 2016 at 11:13 am

These cookies are AMAZING! Thank you sooo much for sharing the recipe.?

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Angela Liddon August 25, 2016 at 3:08 pm

So glad you enjoyed them!

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Leslie Lawrence December 3, 2016 at 6:40 pm
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These came out perfect! The texture and flavor and wonderful and remind me of my mom’s but far healthier. I tried another vegan/GF Thumbprint Cookie recipe last year and was very disappointed. I should’ve known….. always trust Angela first! :-)

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Sabrina December 8, 2016 at 5:39 am

These look delish! Just wondering if you have any recommendations for a substitute for the rice flour? I have issues with it-would arrowroot work?

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Angela Liddon December 16, 2016 at 2:37 pm

Hi Sabrina, I haven’t tried it myself, but I know readers have tried coconut flour, buckwheat flour, all-purpose flour, and white whole wheat flour, and most had success with those swaps. One person reported the whole wheat flour changed the texture a bit, and made the cookies sort of dense. I’d suggest reading back through some of the comments to get a better idea of what may work best for you! :) If you try anything, I hope you’ll let us know how it goes!

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Kelly Caiazzo December 15, 2016 at 4:32 pm
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Anyone wondering about subbing in all-purpose flour for the rice flour – I tried it so I didn’t need to go to the store and thought it worked fine!

Made these today for a cookie swap and they are incredibly delicious! I tripled them so I would have over 3 dozen for the cookie swap, and they were still manageable to make in one big bowl.

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Angela Liddon December 16, 2016 at 3:07 pm

Thanks so much for sharing, Kelly! That’s great to know. :)

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Tiffany March 27, 2017 at 4:26 pm
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Hi Angela! I made this recipe following the instructions in your second cookbook! I loved putting everything in the food processor. It was incredibly easy! I didn’t use brown rice flour (I didn’t have it) so I used buckwheat flour and it worked out perfectly! Super light, chewy, yet a little crisp on the exterior. Thank you!!

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