Not only is this recipe both gluten-free and vegan, but it’s pretty yummy as well! Thumbprint cookies are popular because they are cute without being too big or too small. In fact, you could say they are the perfectly sized snack. Pair these gluten free vegan thumbprint cookies with a cup of coffee, some iced tea, juice, or whatever happens to be your favourite drink, and your taste buds will thank you!
Thumbprint cookies are fun to make because, well, thumbprints! It’s a known fact that kids love to help make cookies (and lick the spoon after!) so why not get them involved in making these? You won’t get as much jam in a little hole as a big one, so make sure that thumb is well and truly smooshed in the hole if the kiddos are helping you out.
The Best Flour for the Job
We are using cassava flour to make these gluten-free vegan thumbprint cookies, because it gives the right flavour and texture in the finished recipe. Quite often, when replacing wheat flour in a recipe, you have to blend different non-wheat flours to get the right result, but with cassava flour you don’t. It gives a thick and chewy texture to baked goods, which is exactly what you want in cookies. You can also use this flour as a thickener in soups and sauces.
So, What is Cassava Exactly?
Cassava is a starchy tuber found in Africa, Asia and South America. Because it’s a root vegetable, it is gluten-free. Peel, dry and grind the cassava plant and – voilà! You have cassava flour, which is a mild and slightly nutty tasting flour. If you have some left over after making these cookies, hold on to it, because you can replace the wheat flour in a lot of recipes 1:1 with this type of flour, making it a pantry essential. Some people call cassava flour tapioca flour and vice versa, but these 2 flours actually aren’t the same. While cassava flour is made with the whole cassava root, tapioca flour is made using only the starchy part of the plant. Tapioca flour doesn’t thicken as well as cassava.
Packing even more flavour and crunch into these cookies are walnuts and pecans, cinnamon, almond milk and extract and raspberry jam. The nuts ensure a wholesome texture, while the gooey jam center is ALWAYS a winner! This combination of ingredients ensures one cookie will never be enough! With that in mind, feel free to double or triple the recipe. Don’t worry, they won’t be around long enough to get stale!
Gluten Free Vegan Thumbprint Cookies Recipe
The kids will love these (especially if they helped make them) as will the grownups. And yes, although it’s gluten-free and vegan, everyone will love this cookie recipe. Why? Well because they’re so delicious of course! The lack of wheat and dairy doesn’t affect the flavour in the slightest. In fact, you could even say these are BETTER than conventional cookies. They are certainly tastier than anything you can get from the store without a shadow of a doubt.
Gluten Free Vegan Thumb Print Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment and set aside.
- In a large bowl combine the flour, walnuts, sugar, baking powder, and cinnamon.Mix until combined.
- In another bowl, combine the maple syrup, brown rice syrup, almond extract, melted coconut oil, and almond milk. Mix until combined.
- Add wet mixture to dry mixture and stir until just combined. Do not over mix.
- Roll the dough into balls. Wet your fingers with a bit of water and then roll the ball in your wet fingers. Then roll the ball in the pecans and place 1 inch apart on the prepared baking sheet.
- Press a well into the center of each ball with your finger. You may need to fix any cracks that form. Fill the hole with about ¾ Tsp of jam.
- Bake for 18 minutes and then cool on baking sheet before removing.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Recipe Tweak Ideas
As always, if you want to tweak the recipe, there are some changes you could make. Raspberry jam goes beautifully here, but if your preference is strawberry, cherry, blackberry or another kind, that would also work. Sugar-free jam, thick and chunky preserves, smooth jelly – take your pick. These are your cookies after all! You could sub nutmeg for the cinnamon if you happen to prefer it. Use either white or brown sugar here – the difference in flavour will be minimal, so it’s a case of using what you have.