This is my adapted recipe for Thumbprint Cookies that are both vegan AND gluten free. They are delicious, easy, and a great holiday treat. I hope you enjoy these as much as my family did.
Thumbprint Cookies (gluten free, vegan, holiday)
This is my adapted recipe of vegan, gluten free thumbprint cookies. They are incredibly easy and delicious holiday treat. I hope you enjoy!
Equipment
- Baking Sheet
- Rubber Spatula
- Bowl
- Whisk
- Silicone Baking Mat
Ingredients
- 1/2 cup vegan butter myokos brand preferred
- 1 tbsp flaxseed meal for flax egg
- 3 tbsp water for flax egg
- 1/2 cup sugar
- 2 cups gluten free all purpose flour bob's red mill preferred
- 1/4 cup cornstarch
- pinch salt
- 1/2 tsp vanilla extract
- 6 tbsp plant based milk I prefer oat milk
- strawberry, apricot, or raspberry jam for filling
Instructions
Prep
- Preheat oven to 375°F (190°C)
- Combine flaxseed meal and water to make flax egg
Dry Ingredients
- Sift together gluten free flour and cornstarch
Wet Ingredients
- Cream together sugar and vegan butter
- Add flax eggs and vanilla extract.
- Add plant based milk
Put It All Together
- Roll dough into 1 1/2 inch balls
- Place on a baking sheet covered in parchment paper or a silicone baking sheet
- Press your thumb into each cookie to make a small crater for your jams.
- Using a small spoon, fill cookies with jams of your choosing.
- Bake for 10-12 minutes.
- Allow cookies to cool on baking sheet for 5 minutes
- Transfer to wire rack and enjoy!
Video
Notes
This recipe was adapted and from none other than John Kanell over at preppy kitchen. Check out his version here.
