Vegan Recipes

Vegan Raspberry Almond Thumbprint Cookies

Indulge in the delightful combination of sweet raspberry jam and crunchy almond goodness with our Vegan Raspberry Almond Thumbprint Cookies. These dainty treats are a testament to the art of plant-based baking, where simple ingredients come together to create a symphony of flavors and textures. The tender cookie base cradles a jewel-like raspberry jam center, making each bite a burst of fruity sweetness. Whether you’re looking to satisfy your sweet cravings or impress guests with an elegant dessert, these Vegan Raspberry Almond Thumbprint Cookies are a celebration of the joys of vegan baking.

Vegan Raspberry Almond Thumbprint Cookies Recipe:


  • 1 cup almond flour
  • 1/2 cup all-purpose flour or gluten-free flour blend
  • 1/4 cup coconut oil, softened
  • 1/4 cup maple syrup or agave nectar
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup raspberry jam (preferably naturally sweetened)


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour, all-purpose flour, coconut oil, maple syrup or agave nectar, almond extract, vanilla extract, and salt. Mix until a dough forms. The dough should be slightly sticky but hold together.
  3. Take small portions of the dough and roll them into balls. Place the balls onto the prepared baking sheet.
  4. Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie. Ensure the indentation is deep enough to hold the raspberry jam.
  5. Fill each indentation with a small amount of raspberry jam.
  6. Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
  7. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:
  • Servings: Makes about 12 cookies
  • Serving Size: 1 cookie

Per Serving:

  • Calories: ~130
  • Total Fat: ~8g
  • Saturated Fat: ~3g
  • Cholesterol: 0mg
  • Sodium: ~35mg
  • Total Carbohydrates: ~13g
  • Dietary Fiber: ~1g
  • Sugars: ~6g
  • Protein: ~2g

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