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Vegan Jam Thumbprint Cookies

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Course: Dessert
Cuisine: Americana
Servings: 8
Author: Ginger Hultin


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 3/4 cup softened vegan butter
  • 2 Tablespoons unsweetened non-dairy milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup apricot or raspberry jam


  • Heat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine flours, cinnamon, salt and baking powder. In a separate bowl, beat the sugar and butter substitute until fully incorporated and fluffy with air. Add milk, vanilla and almond extracts to wet mixture and blend thoroughly then pour into dry mixture and stir well to create a dough. With your hands, roll 2 Tablespoons of the dough into a ball and place on the baking sheet. Repeat until the sheet is full then use your thumb to make a large indentation in the middle of each cookie. Add about a teaspoon of jam to the center of each indentation. Bake for 14-17 minutes or until lightly golden. Cool on cooling rack 10-15 minutes.