These Vegan Raspberry Thumbprint Cookies are an allergy-friendly take on an old classic cookie. Gooey in the middle with the perfect crisp on the bottom – these are sure to be your new favorite cookies.
These cookies are staples in my house during the holiday season, but they are delicious any time of year. They make a great addition to any cookie table.
For more delicious vegan cookies try these Easy Vegan Lemon Cookies, Vegan Snickerdoodles or Vegan Funfetti Sugar Cookies.
For more fruity desserts try these Vegan Lemon Bars, Vegan Key Lime Tart or add this Easy Vegan Strawberry Compote on top of your favorite cakes or dessert breads.
Why You’ll Love this Recipe
- Quick & easy recipe – Make these cookies in under 30 minutes!
- One bowl – Minimal mess equals minimal clean-up! That is always a bonus for any recipe.
- Simple ingredients – No specialty ingredients needed for these sweet cookies.
- Make it your own – Use any flavor preserves, jelly, or jam; add shaved nuts or coconut flakes for some added flair.
Ingredients
- Flour – I use all-purpose flour, but you could replace it with almond or gluten-free if desired.
- Granulated sugar* – White sugar or cane sugar is best in this recipe. Just make sure to select a vegan variety (see notes).
- Oil – Any neutral-flavored oil, like canola, is fine. You can swap for melted unsalted butter (vegan, of course).
- Oat milk – Any plant milk works just fine here.
- Salt – Just a pinch is necessary for this recipe.
- Vanilla extract – Feel free to reduce this if desired.
- Jelly or jam – It does not need to be seedless jam! Any flavor works.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Mixing bowl
- Cookie scoop
- Cookie sheet
- Parchment paper
- Airtight container for storage
How to Make
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Make the Dough
Start by mixing the oil, vanilla extract, and sugar in a large mixing bowl. Stir to combine.
Next, add in the dry ingredients and mix until evenly combined. The dough will still be very dry at this point. Add 1-2 tbsp of oat milk at a time and mix until a dough has formed.
Shape the Cookies
Using a small cookie scoop, make equal-sized balls of dough and place them on prepared baking sheets.
Use your thumb or the back of a small measuring spoon to create an indent in the center of each cookie and press down. The cookies may split slightly on the sides. That’s ok! They don’t need to be perfect, but feel free to reshape them if desired.
Fill the Cookies
Use the ½ tsp measuring spoon to scoop the raspberry preserves into the indent you just created. You can use any flavor of jelly or jam for this step. My personal favorite is raspberry preserves with the seeds.
Time to Bake
Bake at 350 F for 12-15 minutes or until golden brown. Note that the cooking times might vary if you use a silicone baking mat versus parchment paper, so make sure to check the cookies at 12 minutes! Use shorter baking times for soft cookies and longer times for a crispier bite.
Remove from the oven and let them cool completely on the baking sheet (for a firmer finish) or a wire rack (for a softer texture). Serve and enjoy!
Variations
- Use your favorite jam flavor if you aren’t a fan of raspberry. Strawberry jam or lemon curd are popular options.
- Drizzle melted vegan white chocolate overtop the cooled cookies for a fancy treat.
- Use almond extract instead of vanilla extract for a twist on these shortbread cookies.
How to Store
- Room temp – Keep these cookies in an airtight container at room temperature for up to 5 days.
More Tips
- Not vegan? Use cow’s milk instead of plant milk or melted butter instead of oil.
- Gluten-free? Opt for a gluten-free flour and you’re all set!
- Want to mix it up? Roll the dough balls in shaved almonds or coconut flakes before creating the indent and adding the preserves. Or make the cookies in fun, festive shapes!
FAQ
Yes. You don’t need a hand mixer or stand mixer for this dough, but if you prefer one, go for it. Mix the ingredients in the same order on medium speed until a cohesive dough is formed.
No, you don’t! But you can make this dough ahead of time to cut down on prep time when you are ready to bake the cookies. Just store in the fridge wrapped in plastic wrap for up to 24 hours.
Vegan Raspberry Thumbprint Cookies
Equipment
- Small measuring spoon optional
Ingredients
- 1 ¼ cup all-purpose flour
- ⅓ cup sugar*
- ¼ cup canola oil
- 3 tbsp oat milk
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ¼ cup raspberry preserves
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or use a silicone baking mat.
- In a mixing bowl, combine the vegetable oil, granulated sugar, and vanilla extract. Mix until combined.
- Next, gradually add the all-purpose flour and salt. Stir to combine.
- Add the oat milk 1-2 tbsp at a time until a soft dough has formed.
- Using a cookie scoop or spoon, take small portions of the dough and roll them into evenly-sized balls.
- Place the balls on the prepared baking sheet, leaving space between each.
- Using your thumb or the back of a small measuring spoon, create an indentation in the center of each cookie.
- Fill each indentation with about 1/2 tsp of raspberry preserves.
- Bake for 12-15 minutes or until slightly golden brown.
- Remove the cookies and allow them to cool completely before serving. Enjoy!
Notes
- Not vegan? Use cow’s milk instead of plant milk or melted butter instead of oil.
- Gluten-free? Opt for a gluten-free flour and you’re all set!
- Want to mix it up? Roll the dough balls in shaved almonds or coconut flakes before creating the indent and adding the preserves.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on May 27, 2025
These are just like the classic thumbprint cookies you remember. So delicious!