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Vegan and Healthy Thumbprint Cookies


  • 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.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1 cookie
  • Calories: 136
  • Sugar: 7.1g
  • Sodium: 25.5mg
  • Fat: 8g
  • Carbohydrates: 15.1g
  • Protein: 2.3g