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Vegan & Gluten-Free Holiday Thumbprint Cookies
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5 from 1 vote

Vegan & Gluten-Free Holiday Thumbprint Cookies

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Cookies, Dessert, Holiday
Servings: 24 cookies
Author: Ashley Melillo

Ingredients

  • 2 cups (196g) oat flour*
  • ½ cup (46g) coconut flour*
  • 2 tablespoons (15g) ground flaxseed
  • ½ teaspoon (3g) aluminum-free baking powder
  • ¼ teaspoon (2g) fine-grain sea salt
  • ½ cup (110g) virgin coconut oil, melted
  • ½ cup (118ml) pure maple syrup
  • 2 teaspoons pure vanilla extract, at room temperature
  • ½ cup raw almonds, walnuts, or pecans (about 70g)
  • ½ teaspoon ground cinnamon
  • ½ cup Raspberry, Strawberry, Red Currant, or Black Currant Hero Fruit Spread

Instructions

  • Preheat the oven to 350˚F. Line a large cookie sheet with parchment paper.
  • In a large mixing bowl, whisk together the oat flour, coconut flour, ground flaxseed, baking powder, and sea salt. Add the coconut oil, maple syrup, and vanilla and stir until just incorporated. Set aside for 10 to 15 minutes to allow the flours to absorb the liquids. You should have a slightly spongy cookie dough that holds its shape.
  • Optional: If you'd like to coat the cookies in a cinnamon-dusted nut mixture, add the raw nuts to a food processor and process for 15 to 20 seconds, or until finely crushed. Then, transfer them to a shallow bowl and whisk in the cinnamon. If not, simply skip this step and omit the nuts and cinnamon.
  • Create an assembly line. Line up the cookie dough, crushed nut mixture (if using), lined baking pans, and Hero Fruit Spread from left to right.
  • Scoop out about 1 tablespoon of the cookie dough and roll into a ball (the dough will be oily to the touch). Then, gently roll the ball of dough in the nut mixture (if using), lightly coating it, and transfer to the lined cookie sheet. Repeat with the remaining dough. You should have 22 to 24 balls of dough.
  • Use the back of a round ½ teaspoon measure to press the top of each ball of dough, forming a round indentation (it's okay if the edges crack or separate a bit). Then, use the spoon to fill each indentation with a heaping ½-teaspoon of fruit spread.
  • Bake for 16 to 20 minutes, or until the cookies are light golden and feel gently set to the touch. Allow the cookies to cool completely on the baking sheet before attempting to move or enjoy. They'll continue to firm and crisp up as they cool.
  • Store in an airtight glass container for up to 4 days, refrigerate for up to 1 week, or freeze for up to 1 month.

Notes

*Coconut flour CANNOT be substituted (partially or fully) for the oat flour. Making this swap will result in incredibly dry, crumbly, nearly inedible cookies due to coconut flour's highly absorbent nature. Please don't do it!