Vegan raspberry thumbprint cookies made with simple ingredients. These soft and fluffy cookies are ready in less than 30 minutes from start to finish. They’re nut-free and flavored with a hint of coconut.
This recipe is inspired by my grandmother’s raspberry swirl cookies, a recipe that I made regularly throughout my high school days. This version is veganized, but it’s just as good as I remembered. She generously let me share the recipe here with you guys, so I hope you’ll love it as much as we do!
How to Make Raspberry Thumbprint Cookies
Start by making a flax egg by mixing ground flax seeds with 6 tablespoons of water. Let the flax egg thicken while you prepare the other ingredients.
Next, add the vegan butter and brown sugar in a bowl. Cream together, then stir in the maple syrup, flax egg and vanilla extract. Set aside. In a different bowl, add the flour, coconut, baking soda and salt. Transfer the dry ingredients to the wet ingredients and combine.
Once the dough is done, form 16 balls of dough and transfer them to the baking sheet. Press your thumb in the center of each ball of dough to form a little well, then add the jam. Bake for 12 minutes at 350°F and you’re done!
Notes on the Recipe:
- Feel free to change the flavor by using your favorite fruit jam.
- Make sure that your ingredients are at room temperature for the best result. If you’re short on time, you can skip this step, but the final result may be affected if your ingredients are especially cold. I’ve made the recipe successfully with ingredients straight from the fridge, but results can vary a little more this way.
- Measure the flour using the spoon and level method. Don’t scoop the measuring cup directly into the flour or you will end up using too much flour. Instead, scoop the flour with a spoon and transfer it to a measuring cup. Level the top with the back of a butter knife.
- Don’t like coconut? You can try skipping it in this recipe, though I haven’t tried it myself. Let me know if you do!
- I use the Becel vegan margarine. You can use your favorite vegan butter, but results might vary slightly.
More Vegan Cookie Recipes:
- The Best Vegan Oatmeal Cookies
- Vegan Double Chocolate Oatmeal Cookies (Nut-Free and Gluten-Free)
- Vegan Almond Breakfast Cookies (gluten-free)
- Oatmeal Pumpkin Chocolate Chip Cookies (gluten-free)
- No-Bake Thumbprint Cookies (gluten-free)
- Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free)
Vegan Raspberry Thumbprint Cookies
- 2 tablespoons flax seeds, ground
- 3/4 cup vegan butter or margarine, room temperature
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cup (305g) white all-purpose flour, spoon and leveled
- 1/2 cup (50g) finely shredded coconut
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Raspberry jam or fruit jam of choice, about 1 teaspoon per cookie
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a small bowl, mix the ground flax seeds with 6 tablespoons of water. Let it thicken while you prepare the other ingredients. This will be your flax egg.
- In a medium-large bowl, add the vegan butter and brown sugar. Cream together, then stir in the maple syrup, flax egg and vanilla extract. Set aside.
- In a medium bowl, add the flour, coconut, baking soda and salt. Stir to combine.
- Transfer the dry ingredients to the wet ingredients and combine. Don't overmix!
- Form the dough into 16 balls and transfer them to the baking sheet. You might need to make two batches. Press your thumb in the center of each ball of dough to form a little well. Add about 1 heaping teaspoon of jam in each cookie.
- Bake for 12 minutes at 350°F. Remove from the oven and let them cool on the pan for 10 minutes before eating. Enjoy!
If you make these raspberry thumbprint cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!