clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stacked vegan thumbprint cookies

Easy Raspberry Vegan Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: thebananadiaries
  • Prep Time: 15
  • Cook Time: 11
  • Total Time: 26 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These raspberry vegan thumbprint cookies tastes identical to the classic holiday cookie yet are entirely vegan, dairy free, eggless, and can be gluten free! So easy and quick to make, these will be your new favorite Christmas cookie!


  • 1/2 cup vegan butter, softened to room temperature
  • 1/2 cup sugar or coconut sugar*
  • 1/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional, omit if nut-free)
  • 1 cup almond flour*
  • 1 cup all purpose flour or gluten free 1:1 baking flour*
  • 1/3 cup raspberry jam (or other fruit flavored jam)

Simple glaze:

  • 1 cup powdered sugar
  • 2 tbsp dairy free milk


  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. In a large bowl, cream together the vegan butter and sugar with a hand mixer or stand mixer.
  3. Once the sugar is slightly dissolved into the vegan butter, add in the applesauce, vanilla extract and almond extract if desired. Beat again until incorporated.
  4. Sift in the almond flour and flour, and use a rubber spatula to gently fold the flours into the creamed butter. This will take about 3-4 minutes to fully incorporate.
  5. Once the dough is made, use a medium cookie scoop and scoop the dough into a ball. Roll it between your palms to form a smooth ball. Then place your thumb and gently press it into the middle of the cookie to create an indent. Gently work your thumb around the edges, creating a larger indent in the cookie that is more round. Use your pointer finger to smooth any cracks on the edges. Place the cookie onto the cookie sheet and repeat until there is no more dough. You should get about 16 cookies.
  6. Place the cookies into the fridge to chill for 10 minutes. Once chilled, remove from the fridge and fill each cookie with about 1 teaspoon of raspberry jam. 
  7. Next, place the cookie sheet into the oven and bake the cookies for 11 minutes or until the edges are just beginning to turn lightly golden.
  8. Remove from the oven and allow the cookies to set for 15-20 minutes. Once the cookies have fully cooled, you can drizzle over the simple glaze onto each cookie.
  9. To make the glaze, simply mix together the powdered sugar and dairy free milk until there are no more clumps of powdered sugar. Drizzle onto each cookie and enjoy!
  10. Store in an airtight container for up to a week at room temperature or in the freezer for up to 3 months. 


*Sugar: coconut sugar will make these cookies more tan in color, but still delicious!

*Almond flour: if you are nut-free, swap in gluten free 1:1 baking flour or all purpose flour here at the same ratio.



  • Serving Size: 1 cookie with jam, no glaze
  • Calories: 153
  • Sugar: 10 g
  • Sodium: 3.4 mg
  • Fat: 5.9 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 23.4 g
  • Fiber: 0.6 g
  • Protein: 1.7 g
  • Cholesterol: 15.3 mg