These vegan Raspberry Thumbprint cookies are an allergy-friendly take on an old classic. Gooey in the middle with the perfect crisp on the bottom – these cookies are hard to beat!
Why I Love this Recipe
- Quick & easy – Make these cookies in under 30 minutes!
- One bowl – Minimal mess equals minimal clean-up! That is always a bonus for any recipe.
- 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.
- Sugar – White sugar is best in this recipe.
- Oil – Any neutral-flavored oil, like canola, is fine.
- 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.
How to Make Vegan Raspberry Thumbprint Cookies
Make the Dough
Start by mixing the oil, vanilla extract, and sugar in a large mixing bowl. Stir to combine.
Next, add in the flour and salt 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 cookie scoop, make equal-sized balls of dough and place them on a silicone baking mat or parchment-lined baking sheet.
Use your thumb or the back of a small measuring spoon to create an indent in the ball of dough and press the cookie 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!
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!
How to Store Thumbprint Cookies
- Room temp – Keep these cookies in an air-tight container at room temperature for up to 5 days.
More Tips for Making Thumbprint Cookies
- 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!
Looking for more delicious vegan cookie recipes? Try my Vegan Chocolate Chip Cookies or Vegan Oatmeal Raisin Cookies!
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@theplanted.pantry
Vegan Raspberry Thumbprint Cookies
Equipment
- Large mixing bowl
- 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.
