Vegan Thumbprint Cookies
Prep time
Cook time
Total time
What could be easier and more delicious than a big batch of freshly baked thumbprint cookies? Literally nothing! Here is how to make vegan thumbprint cookies, give them a try!
Serves: 16
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ cup granulated sugar
  • ¾ cup vegan butter, room temperature
  • 2 Tbsp soy milk
  • 1 tsp vanilla extract
  • ¼ cup homemade raspberry jam
  1. Preheat the oven to 180 C.
  2. Line a baking tray with parchment paper. Set aside.
  3. Add the butter to the food processor and whisk until fluffy.
  4. Add sugar and vanilla and continue to whisk until well incorporated.
  5. Now start adding the flour and salt, gradually, until a thick batter forms.
  6. Use a Tbsp of dough for each cookie. Scoop the dough, form a small ball with your hands and lay it on the prepared parchment paper.
  7. Repeat with all remaining dough.
  8. Now press each ball with a small scoop spoon or your finger.
  9. Fill each cavity with jam.
  10. Bake for about 15 minutes or until lightly golden on edges.
  11. Let cool. Enjoy!
Nutrition Information
Calories: 170 Fat: 9g Carbohydrates: 17g Sugar: 6g Fiber: 1g
Recipe by Gourmandelle | Vegetarian Blog at