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thumpbring cookies with raspberry

Vegan Raspberry Thumbprint Cookies

  • Author: Lindsay Cotter
  • Total Time: 22-24 minutes
  • Yield: 15-16 cookies 1x
  • Diet: Vegan


Quick and easy to make, these Vegan Raspberry Thumbprint Cookies are an gluten free twist on a classic cookie recipe everyone will love!


Units Scale
  1. 1 1/2 to 1 2/3 cups gluten free oat flour ( about 150g) or gluten free oats (See notes for making oat flour)
  2. 1 cup (112 grams) blanched fine almond flour
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon baking powder
  5. 1/2 cup maple syrup or agave nectar
  6. 1/3 cup neutral oil (ex: naturally refined avocado oil or naturally refined coconut oil)
  7. Sparkling cane sugar, as needed.
  8. 2 Tablespoons amaretto (or 1/2 teaspoon almond extract)
  9. 1/3 cup (110 grams) raspberry jam
  10. Optional dairy free melted white chocolate or powdered sugar.


  1. Place the first 6 ingredients (oat flour, almond flour, cinnamon, baking powder, maple syrup, and oil) into a mixing bowl. (See notes on how to make oat flour)
  2. Beat the ingredients with a hand mixer or in a stand mixer for 1 minute.
  3. Roll the batter into a ball, cover it in plastic wrap, and let it sit in the fridge for 10-20 minutes.
  4. Meanwhile, mix the jam and amaretto together in a small bowl.
  5. Remove the dough from the fridge, and preheat the oven to 350 degrees Fahrenheit.
  6. Line a baking sheet with parchment paper, and set it aside.
  7. Spoon the dough with a cookie scoop (or spoon), and roll it into balls about the size of a golf ball. Next, roll the balls of dough in sparkling sugar.
  8. Place the balls on a baking sheet, allowing room for the cookies to spread. Using a thumb, gently press into the center of each cookie, and patch up any cracked edges as needed.
  9. Next, fill each cookie with 1/2 to 1 teaspoon of the amaretto raspberry jam. Sprinkle the top of the cookies with sparkling sugar.
  10. Bake the cookies for 12-14 minutes or until they are golden brown.
  11. Let the cookies cool on the pan before touching. They will harden as they cool.
  12. Optional topping – Drizzle melted white chocolate or powdered sugar glaze on top of the cookies, and let it set before eating.


*To make your own oat flour, place 2 to 2 1/2 cups gluten free quick oats or rolled oats in a food processor. Grind until a fine flour is formed. See the picture on the blog.

Keep leftover cookies stored in an airtight container in the fridge for up to 1 week. Or, freeze them between parchment paper for up to 3 months.

To create uniform indents on all of your cookies, use the backside of a tablespoon to press down the dough before baking.

  • Prep Time: 10 minutes
  • chill time: 10
  • Cook Time: 12 minutes
  • Category: dessert
  • Method: bake
  • Cuisine: american


  • Serving Size: 1 cookie
  • Calories: 125
  • Sugar: 9.5 g
  • Sodium: 13.4 mg
  • Fat: 5.3 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 17.1 g
  • Fiber: 0.8 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg

Keywords: raspberry thumbprint cookies, vegan cookies, Christmas cookies, gluten free, dairy free, dessert, gluten free baking