Vegan Coconut Thumbprint Cookies with Orange Jam
Vegan Coconut Thumbprint Cookies are soft on the inside and crispy on the edges. They are rolled in nuts and coconut and topped with a citrusy orange jam. Dairy-free, and made with no processed ingredients, these vegan thumbprint cookies are perfect for the holiday season.
I don’t know about you but thumbprint cookies take me back to my childhood. I can remember the exact aroma that filled my house from those delicious, buttery cookies. My mom always let me put the jam on top, which was such a fun activity.
Just like a classic thumbprint cookie, this recipe tastes spot on without using processed ingredients. It amazes me how you can make a cookie taste so good without cane sugar, white flour, butter, or egg. Can I get a round of applause? LOL.
Spotlight on These Vegan Thumbprint Cookies with Orange Jam
- They are wholesome: These vegan cookies are made with simple, unprocessed ingredients that keep the recipe nourishing. You get all the cozy holiday sweetness without any of the unnecessary additives.
- They are tasty: Soft in the center, lightly crisp on the edges, and full of warm flavor, these cookies are everything you want in a vegan holiday treat. They are truly delicious and guaranteed to be a favorite.
- They are a crowd-pleaser: Cute, festive, and perfect for holiday gatherings, these thumbprint cookies always catch everyone’s eye. They make a beautiful addition to cookie platters, gift boxes, or party tables.
- They are easy to make: This recipe is simple and perfect for busy holiday schedules. You can whip up a whole batch in 30 minutes or less with no chilling required.
- They are bite-size: These petite cookies are ideal for parties and dessert spreads. They are easy to enjoy in one or two bites, making them a fun and guilt-free holiday treat.
The Ingredients
Nuts and shredded coconut: You’ll use a combination of pecans, walnuts, and finely shredded coconut to chop up and roll the top of each cookie into. It adds a nice little crunch and texture to these yummy cookies. This part is optional and customizable.
Almond flour and coconut flour: This is the base of the cookies. Only real, unprocessed flour for these healthy cookies. You will only need a little coconut flour and mainly almond flour.
Baking powder and salt: Finish off the dry ingredients with these typical ingredients. This will help complete the flavor along with the texture of the cookies.
Vegan butter: This is an alternative to dairy butter and it works like a charm. You will only need a little bit for this recipe. Make sure that you leave the butter out in the morning to allow it to come to room temperature.
Coconut oil: You’ll want to use melted but slightly cooled coconut oil to add to the wet mixture. Make sure to use the defrost option on your microwave to slightly melt the coconut oil.
Maple syrup: This is the unprocessed sweetener for these cookies. I love the maple flavor that maple syrup brings to cookies. Make sure you are using pure maple syrup and not pancake syrup.
Apple cider vinegar: You will only need one tablespoon for this recipe. Don’t worry, you won’t taste the flavor of vinegar in your cookies. This ingredient is used as a leavening agent along with baking powder.
Vanilla extract and almond extract: I highly recommend not skipping the almond extract. It really gives these cookies a delicious, nutty flavor. You can find both of these ingredients at your local grocery store in the baking section.
Orange jam: For best results, yourself a high-quality orange jam to place in the center of each cookie. You can also use orange marmalade as an alternative which will add a slight orange bitter flavor to your cookies.
Frequently Asked Questions
Yes. You can swap in your favorite high-quality jam or marmalade, such as raspberry, strawberry, apricot, or mixed berry. Just make sure it’s vegan and uses no gelatin or hidden dairy.
Yes, just make sure to check the jam ingredients.
Of course not, but I highly recommend adding it. The combination of the shortbread cookie with jam is what makes these cookies delicious.
The Instructions
Step one: Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone mat.
Step two: Finely chop the walnuts and pecans with a knife. You could also pulse the nuts in a food processor. Place the chopped nuts and the finely shredded coconut into a small bowl and mix it. Set it aside.
Step three: In a medium bowl, mix the dry ingredients together with a whisk. This includes coconut flour, almond flour, salt, and baking powder. Set the bowl aside.
Step four: In another medium bowl, mix the slightly melted coconut oil, maple syrup, and soft vegan butter with an electric mixer for about 15 seconds or until it is nice and creamy. Then, add the vinegar, vanilla extract, and the almond extract. Mix again for about 10 seconds.
Step five: Add 1/2 of the dry mixture into the bowl of the wet mixture. Mix just until incorporated. Add the remaining dry ingredients and mix until combined.
Step six: Use a medium-sized cookie scoop to scoop a ball of dough into your hands. The key is to tightly pack the dough. Use the palm of your hands to tightly shape it into a smooth ball.
Step seven: Press the tops of the cookie dough balls into the coconut, pecan, and walnut mixture. Set the balls onto a lined cookie sheet about 2 inches apart.
Step eight: Use a 1/2 teaspoon, your thumb, or the back of a small spoon to make an indent into the center of each cookie. *Be careful not to push too deep or the cookie might break apart or crack. Place 1/2 teaspoon of orange jam into the center of each cookie. Use your hands to tighten some of the cracks back together and then bake them for 13 minutes.
Allow the cookies to cool on the baking dish for about ten minutes and then carefully transfer them to a cooling rack.
Storage
The cookies can be stored in an airtight container on the counter for up to 5-6 days. You can also store them in the fridge for up to 8 days. I do not recommend freezing these cookies or the dough.
Tips + Modifications
You can use any combination to roll the balls into. Coconut only, pecans only, or nothing. This part is totally up to you.
The cookies may look undercooked when you remove them from the oven. Do not worry. They will harden up as they cool and yet remain soft on the inside.
If your dough seems sticky or hard to work with, place plastic wrap on top of the bowl and chill the dough in the fridge for 15 minutes or so.
More Delicious Vegan Cookies to Try
Double Chocolate Peppermint Cookies
Vanilla Peppermint Sugar Cookies
No-Bake Chocolate Avalanche Cookies
White Chocolate Cranberry Oatmeal Cookies
Vegan Coconut Thumbprint Cookies with Orange Jam
Equipment
- 2 medium bowls
- 1 electric mixer
- 1 lined, sheet pan
Ingredients
Topping
- 2 tablespoons finely chopped pecans
- 2 tablespoons finely chopped walnuts
- 1 tablespoon finely shredded coconut
Dry Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- 3 tablespoons soft, room-temperature vegan butter
- 2 tablespoons slightly melted coconut oil
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon apple cider vinegar
- ¼ cup orange jam *or jam of choice such as orange marmalade
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone mat.
- Finely chop the walnuts and pecans. You could also pulse the nuts in a food processor. Place the chopped nuts and the finely shredded coconut into a small bowl and mix. Set it aside.
- In a medium bowl, mix the dry ingredients together with a whisk. This includes coconut flour, almond flour, salt, and baking powder. Set the bowl aside.
- In another medium bowl, mix the slightly melted coconut oil, maple syrup, and soft vegan butter with an electric mixer for about 15 seconds or until it is nice and creamy. Then, add the vinegar, vanilla extract, and the almond extract. Mix again for about 10 seconds.
- Add 1/2 of the dry mixture into the bowl of the wet mixture. Mix just until incorporated. Add the remaining dry ingredients and mix until combined.
- Use a medium-sized cookie scoop to scoop a ball of dough into your hands. The key is to tightly pack the dough. Use the palm of your hands to tightly shape it into a smooth ball.
- Press the tops of the cookie dough balls into the coconut, pecan, and walnut mixture. Set the balls onto a lined cookie sheet about 2 inches apart.
- Use a 1/2 teaspoon, your thumb, or the back of a small spoon to make an indent into the center of each cookie. *Be careful not to push too deep or the cookie might break apart or crack. Place 1/2 teaspoon of orange jam into the center of each cookie. Use your hands to tighten some of the cracks back together and then bake them for 13 minutes.
- Allow the cookies to cool on the baking dish for about ten minutes and then carefully transfer them to a cooling rack.
