Whenever “It’s the Most Wonderful Time of the Year” comes on the radio during the holiday season, I blast it and sing along. This really is the most wonderful time of the year. It’s also the time of the year where I try to fit in ALL THE THINGS. I want my family to have all of the Christmas experiences.
We have to bring the kids to see Santa. It would practically be child abuse to make them miss that, right? My kids want nothing to do with sitting on Santa’s lap, but whatever. I still feel like it’s my duty to let them see Santa in December.
And we can’t miss the Christmas lights display. We go every year and even though the lights don’t change, we must go.
We’re making memories. There’s shopping, and Christmas parties, holiday baking, and to-do lists that are long, but making these memories with my family is so worth the sacrifice of time.
Guess what? This is the perfect recipe for holiday baking when you don’t really have time for holiday baking. These Vegan Thumbprint cookies might actually win the award for best holiday cookie ever. They are the total package. Healthy with real food ingredients? Check.
Ready in less than 30 minutes (probably closer to 20!)? Check.
Short ingredient list? Check.
Let me show you just how easy these are. Process some almonds and rolled oats in your food processor until you have a coarse crumb. Add your flour. I used Bob’s Red Mill Organic Whole Wheat Flour for these. It’s a lovely flour that worked perfectly. It’s stone ground from hard red wheat, leaving the nutritious bran and germ still in tact. That means it’s a flour with vitamins, minerals, and protein. It also has a lot of flavor–these would not be the same with all-purpose flour! I love when nutrient-dense foods add to the flavor of what I’m creating. You can get a coupon for a Bob’s Red Mill product of your choice right here.
After the flour, mix in the rest of your ingredients and stir.
Give it an indent, add the jam, and you’re ready to bake!
The prep is about 10 minutes and then they bake for 10 minutes. Easy peasy! Note that in the above picture, I used (strawberry) 5-minute chia seed jam. It tasted fantastic, but once baked looked dull and not as pretty. So for my next batch I used a fruit juice sweetened strawberry jam, and that was prettier. You choose your favorite jam!
My father-in-law declared these the best cookies I’ve ever made. I couldn’t stop eating them while I was getting ready to do the photo shoot and my kids keep asking me for “just one more.” They are definitely a new favorite around here. I hope you make them a new holiday tradition for your family!
Vegan and Healthy Thumbprint Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 1x
- 1 cup whole almonds
- 1 cup rolled oats
- 1 cup Bob’s Red Mill Whole Wheat Flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup avocado oil or neutral oil of choice
- 1/2 cup maple syrup (honey will probably work but I haven’t tried it)
- 1 teaspoon pure vanilla extract
- 1/8 cup coconut sugar or sugar of choice
- ~1/4 cup of your favorite jam or chia seed jam
Preheat your oven to 350 degrees. In your food processor, process the almonds and rolled oats until you have a coarse crumb. Transfer the mixture to a large bowl and stir in the flour. Add the rest of the ingredients and still until combined.
Roll the mixture into 1-inch balls and then roll to coat in the coconut sugar. Place on a baking sheet and use your thumb to make an indentation in the middle. Add about 1 teaspoon jam to the center of each indentation.
Bake in the preheated oven 10 minutes. Allow to cool on the tray on a cooling rack. Enjoy!
Recipe adapted from here.
- Serving Size: 1 cookie
- Calories: 136
- Sugar: 7.1g
- Sodium: 25.5mg
- Fat: 8g
- Carbohydrates: 15.1g
- Protein: 2.3g
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.