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Vegan and gluten-free thumbprint cookie held up by two fingers over the plate.

Thumbprint Cookies with Icing (Vegan, Gluten-Free)

Gaby Dimova
Looking for a heavenly homemade cookie that’s both vegan and gluten-free? Say hello to these Vegan Thumbprint Cookies with Icing! These sweet treats with a tender crumb and delightful jam centers burst with flavor. Learn how to craft these delectable gluten-free thumbprint cookies that are perfect for any occasion.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 240 kcal

Ingredients
  

Cookie Ingredients

  • 1 ⅔ cups gluten-free all-purpose flour 204 grams - I used King Arthur Measure for Measure Flour
  • ½ cup vegan butter
  • ½ cup tahini
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoon almond extract optional
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt

Topping

  • 6 tablespoons raspberry jam strawberry jam, or jelly

Icing Ingredients

  • ½ cup powdered sugar
  • 1 tablespoon dairy-free milk
  • ¼ teaspoon vanilla extract

Instructions
 

  • In a large bowl, combine all of the cookie ingredients and mix them well until they form a dough.
  • Use a cookie scoop to scoop out balls of dough for each cookie. Roll each cookie into a ball, then place it on a baking tray.
  • Use your thumb or a measuring spoon to form a hole in the middle of each cookie. Fill each hole with jam.
  • Bake the cookies for 10 minutes at 350*F/ 175*C.
  • While the cookies are baking, create the icing by whisking together the icing ingredients.
  • Once the cookies have baked and fully cooled off, place the icing in a piping bag, spin off the end, and drizzle the icing on top of the cookies.
  • This recipe makes about 12 cookies.

Notes

  • Measure your flour and dry ingredients properly. A scale is most accurate but if you don't have one then make sure to spoon your flour into your measuring cup and level it off with a knife.
  • Store leftovers in an airtight container on the counter for up to four days. They do tend to soften a bit as they sit.
  • Don't make your hole too deep. It should be deep enough to hold the jam but not go all the way through the cookie dough.
  • Use a cookie scoop or measuring spoon to measure out the cookie dough. This ensures that your cookies are evenly sized so they will all bake in the same amount of time.
  • Preheat your oven! When the oven is hot your cookies bake more quickly and evenly. You simply get better results.

Nutrition

Calories: 240kcalCarbohydrates: 31gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gSodium: 135mgPotassium: 75mgFiber: 2gSugar: 15gVitamin A: 371IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Keyword gluten-free thumbprint cookies, thumbprint cookies with icing, vegan thumbprint cookies
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