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. Diary-free, and made with no processed ingredients, these vegan thumbprint cookies are perfect for the holiday season.
Servings: 14 cookies
Calories: 183kcal
Equipment
- 2 medium bowls
- 1 electric mixer
- 1 lined, sheet pan
Ingredients
- 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 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 all up. Set it aside.
- In a medium bowl, mix the dry ingredients together (coconut flour, almond flour, salt, and baking powder) with a whisk. Set the bowl aside.
- In another medium bowl, mix the slightly melted coconut oil, maple syrup, and soft 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.
Notes
These cookies can be stored in an airtight container on the counter for up to 5 days. You can also store them in the fridge for up to 8 days. I do not recommend freezing these cookies or the dough.
You can use any combination of pecans, walnuts, and coconut or omit that step altogether.
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 over the top of the bowl of dough and chill in the fridge for 20 minutes.
If you enjoy a little bitterness, I recommend using orange marmalade instead of jam.
Nutrition
Serving: 1cookie | Calories: 183kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Sodium: 73mg | Potassium: 33mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 1mg