Vegan Thumbprint Cookies

Vegan, Gluten Free and Soy Free. In a world of growing allergy concerns and consciencious eating , these cookies are king. Seriously, they are stupid delicious.

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Time cook Time: 15  | 
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Preheat oven to 350°F. Line a baking sheets with parchment paper.

In a food processor, pulse the nuts until they are chopped into small pieces (but not so much that they are flour-like). Transfer the nuts into a large bowl.

In the food processor, grind the oats with the salt into a coarse meal. Add the oats to the bowl with the nuts, then add masa harina. Mix thoroughly and then add coconut oil and maple syrup.

Mix until well combined and then let it sit for about 15 minutes to firm up.

Form the dough into balls that are about 1 inch in diameter (about 2 Tbl of dough, compacted). Place them on the parchment paper.

Using the back of a round 1/2 teaspoon measure or a melon baller, make an indentation in the top of each cookie. This is a delicate procedure since the dough is pretty delicate. It helps to grip the dough ball in place with one hand and press the spoon in the top with the other. Fill each of the divots with 1/2 tsp jam.
Bake for 15 minutes. Remove from oven and let cool on the baking sheet. They are fragile right out of the oven.


  • 1 cups whole pecans, toasted in the oven for about 5 minutes
  • 2 cups old-fashioned oats
  • 1/4 teaspoon salt
  • 3/4 cups masa harina (you can also use brown rice flour, or other gluten free flour)
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • Jams of your choice (the unlikely jams like apricot or fig are great in these)