Vegan Almond Thumbprint Cookies
These buttery, jam-filled cookies are the kind of treat that disappears fast at any gathering — and this batch makes 24, so you'll have plenty to share. A flaxseed gel stands in seamlessly for egg, binding the dough just as well while keeping everything completely plant-based. Vegan butter whipped with organic cane sugar creates a surprisingly rich, tender base, and the combination of almond flour and all-purpose flour gives each cookie a delicate, slightly chewy texture that's hard to put down. Rolling the dough balls in sliced almonds before baking adds a satisfying crunch and a gorgeous, nutty exterior that looks far more impressive than the effort required. A jewel-bright well of raspberry or strawberry jam in the center brings a fruity pop that balances the warmth of almond and vanilla extract perfectly. The dough chills for 30 minutes before shaping, which makes it easy to handle and helps the cookies hold their form in the oven. These are proof that skipping animal products doesn't mean skipping any of the joy.
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Learn more →Ingredients
24 servings
For the dough
- 1 tbsp ground flaxseed
- 3 tbsp water
- ½ cup vegan butter, softened
- ⅓ cup organic cane sugar
- 1 tsp pure almond extract
- 1 tsp vanilla extract
- 1 cup almond flour
- ¾ cup all-purpose flour
- ¼ tsp fine salt
For rolling
- ⅓ cup sliced almonds
For the filling
- ⅓ cup raspberry or strawberry jam
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl and set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes. Add the flax gel, almond extract, and vanilla extract and beat until fully combined, about 30 seconds.
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