Gluten Free Vegan Thumbprint Cookies


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!

Gluten free food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.

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.

Gluten free food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.

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.

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Gluten free food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.

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 food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.

You might also like Raspberry Hazelnut Thumbprint Cookies, Gluten Free Peanut Butter & Jam Cookies or Vegan + Gluten-Free Strawberry Oat Bars.

Gluten Free Vegan Thumbprint Cookies Recipe

Gluten free food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.

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 food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.

Gluten Free Vegan Thumb Print Cookies

Course: Gluten Free, Sweets
Cuisine: American
Keyword: Cookies
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: 227kcal
Author: Bella
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!
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Ingredients

  • 1 1/2 Cup cassava flour
  • 1/2 Cup walnuts chopped finely or processed
  • 3 Tsbp Sugar
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/3 cup maple syrup
  • 2 tbsp brown rice syrup
  • 1/2 tsp almond extract
  • 1/4 cup coconut oil Melted
  • 3 tbsp almond milk
  • 1/2 cup raspberry jam
  • 1/2 cup pecans chopped finely or processed

Instructions

  • 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.

Nutrition

Calories: 227kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Sodium: 54mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg

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.
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Recipe Tweak Ideas

Gluten free food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.
Gluten free food blogger, Bella Bucchiotti of xoxoBella shares a recipe for gluten free vegan thumbprint cookies with a jam center.

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.


xoxoBella is a popular travel and lifestyle blog featuring travel inspiration, fashion, recipes, dog mom tips and fitness motivation. Bella Bucchiotti lives with and advocates for Type 1 Diabetes and Celiac Disease awareness.

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18 Comments

  1. Poppy wrote:

    OMG these look amazing, I cannot wait to make them ASAP, Thank you so much, I think you may have just created my new favourite snack x

    Posted 8.24.20 Reply
  2. PSST PH wrote:

    Kathy Ngo here. I realized that it’s true, the kind of flour that you use really does matter.

    Posted 8.24.20 Reply
  3. Brandi Crow wrote:

    oh my!! these looks so good, I actually just became gluten free I have to make these

    Posted 8.24.20 Reply
  4. Kileen wrote:

    Oh my goodness these look so amazing! The raspberry jam on top looks so yummy and I love how they are gluten free.

    Kileen
    cute & little

    Posted 8.24.20 Reply
  5. Joanna wrote:

    I would love to try these cookies, they look and sound so delicious. I didn’t think of using cassava flour before, I didn’t even know it existed.

    Posted 8.25.20 Reply
  6. Emily Michelle Fata wrote:

    This looks like such a yummy recipe! I’ll have to give it a try myself one of these days! Thanks for sharing. 🙂

    Posted 8.25.20 Reply
  7. Gervin Khan wrote:

    Wow! This cookies looks really incredibly delicious, from the first look it’s so enticing.

    Posted 8.25.20 Reply
  8. Sedija wrote:

    These cokies look so yummy, I will definitely try them! Thank you for the recipe. :))

    Posted 8.25.20 Reply
  9. These look so yummy! I have been cooking and baking gluten free for 6 years, so I have no idea why I haven’t heard of cassava flour before. I plan to look for it immediately. Thank you!

    Posted 8.25.20 Reply
  10. Jasmine Martin wrote:

    I love thumbprint cookies and these look like they taste delicious! I am going to have to try this recipe, especially since it is vegan!

    Posted 8.25.20 Reply
  11. I love cookies. Thanks for sharing this. I will try this at home

    Posted 8.25.20 Reply
  12. Bindu Thomas wrote:

    Delicious!! Making my mouth full of water

    Posted 8.26.20 Reply
  13. Celebrate Woman wrote:

    I’ll take them all! I like that they are gluten free and have a tiny jam middle. My favorites.

    Posted 8.26.20 Reply
  14. Monidipa Dutta wrote:

    I am not a vegan but trust me, these cookies look very yummy. I’m saving this recipe so that I can try it out!

    Posted 8.26.20 Reply
  15. Ambuj Saxena wrote:

    I wasnt aware of cassava but I really like the way you have put in the thought to explain the process of making the cookies! The cookies look really yum and delicious!

    Posted 8.26.20 Reply
  16. I love cookies and these look so cute and delicious 😍😋 I will have to g8ve your recipe a try soon!

    Thanks,
    Everything Enchanting

    Posted 8.28.20 Reply
  17. Petra wrote:

    Your recipes had 1/2 cup walnuts listed twice in the ingredient list.
    Then, in the instructions it asks for pecans.

    Posted 9.7.20 Reply
    • Bella wrote:

      Thanks for catching. It is both. I used walnuts inside (added in step 2) and pecans rolled on the outside. You can use whatever nuts you like best though.

      Posted 9.7.20 Reply

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