Vegan Orange Almond Thumbprint Cookies
These little cookies are bright, nutty, and elegant — the kind of treat that disappears fast at a cookie swap or holiday spread, and nobody will guess they're completely plant-based. A flax egg does the binding work here, gelling up in just five minutes and holding the dough together beautifully without any eggs. Vegan butter creams up just like the dairy kind, giving you that classic thumbprint texture: slightly crisp at the edges, tender in the center. Fresh orange zest and almond flour bring a sophisticated, almost bakery-level flavor that makes these feel way fancier than the effort involved. Each ball gets rolled in sliced almonds before baking, adding a delicate crunch around the outside that pairs perfectly with the jammy center — go raspberry for something tart and jewel-toned, or apricot for a warmer, golden finish. The batch makes 20 cookies, so there's plenty to share, gift, or honestly just keep for yourself across a few days of snacking.
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Learn more →Ingredients
20 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ⅓ cup organic cane sugar
- 1 tsp pure vanilla extract
- 1 tbsp fresh orange zest (from about 1 large orange)
- 1 ½ cups almond flour
- ½ cup all-purpose flour
- ¼ tsp fine salt
For rolling
- ¼ cup sliced almonds
For the filling
- ⅓ cup raspberry or apricot jam
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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