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Vegan Raspberry Thumbprint Cookies

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.
Course Dessert
Cuisine vegan
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16


  • 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!


To store the cookies: Let the cookies cool completely, then store them in an airtight container in the fridge or freezer.
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.
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.