Go Back
Print
A close up of a cookie

Thumbprint Cookies (grain-free, vegan)

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 18 cookies
Calories 124 kcal

Ingredients

  • 1 tbsp flax seed, ground
  • 3 tbsp room temperature/warm water
  • 1/4 cup coconut oil, melted (or butter)
  • 1/4 cup almond butter
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1 1/2 cup almond flour
  • 1/2 cup walnuts, finely chopped
  • 1/4 cup jam (your favorite flavor!)

Instructions

  1. To begin, add your ground flax and water to a small bowl and set aside, to form your flax egg. After a few minutes the mixture should turn jelly-like, almost like an egg white.

  2. Preheat your oven to 350 and line a pan with parchment paper.

  3. In a large bowl, add your coconut oil, almond butter, maple syrup, and vanilla and whisk them together. Add one tablespoon of your flax egg and your almond flour to the bowl and stir together, till you have one consistent cookie dough batter.

  4. To another small bowl add your chopped walnuts. Create an assembly line with your flax egg bowl first, walnut bowl next, and then cookie pan.

  5. Scoop your cookie dough, then roll each cookie in the rest of the flax egg gently, then roll it in the chopped walnuts, and then place it on your pan. Continue till all cookies have been rolled, and are evenly spaced apart on your pan.

  6. Gently push your thumb in the center of each cookie, carefully creating the "thumbprint." If the sides of your cookies collapse, gently push them back together again.

  7. Using a 1/2 teaspoon, scoop jam into the thumb-printed center of each cookie, filling it entirely with jam (being careful not to overflow it with jam) until each cookie is filled.

  8. Bake in the oven for 15-17 minutes, or till the edges of the cookies are set and feel firm to touch.

  9. Let cool entirely then devour!

Recipe Notes

These cookies taste best within the first 2-3 days. After that they will begin to soften, and I recommend storing them in the fridge after that.