Vegan JamCookies

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These vegan jam cookies melt in your mouth and are filled with a strawberry jam center. They are easy and fun to make, perfect for the holidays.

Vegan Thumbprint Cookies up close on a counter.
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This post is sponsored by Truvia® but all opinions and images are my own.

These vegan thumbprint cookies are made with Truvia® Sweet Complete® All-Purpose Granulated Sweetener. A zero calorie, plant-based stevia sweetness that measures cup for cup like sugar.  You will never know the difference! My husband loved them, and I never had to tell him they were sugar-free.

Why You Need To Make These Vegan Thumbprint Cookies

They are customizable! You can add any jam of choice to these cookies. We also love to add cranberry sauce to the center around Thanksgiving. They are totally plant-based! These vegan thumbprint cookies are also easy and fun to make.

What You Will Need To Make These Vegan Thumbprint Cookies

Ingredients for Vegan Thumbprint Cookies.

Flour. All-purpose flour.

Truvia® Sweet Complete® All-Purpose Granulated Sweetener.

Plant-Based Butter.

Strawberry Jam. You can use any jam of choice.

Almond Milk. Unsweetened.

Vanilla Extract.

Salt.

How To Make These Vegan Thumbprint Cookies

Steps to make Vegan Thumbprint Cookies.

Step one: Whisk the flour and salt together and set aside. Add softened vegan butter to a separate bowl. *Do not melt the butter we just want it room temperature. Add Truvia® Sweet Complete® Granulated All-Purpose Sweetener and beat with a hand mixer or stand mixer until creamed together. Do not over mix! Add the vanilla extract and almond milk then mix until combined. On low speed, gradually add the dry ingredients to the creamed butter/sugar mixture and mix well. Be sure to read instructions in the recipe card for more direction!


Step Two. Transfer dough to fridge for about 10 minutes just to harden the butter a little. Scoop the dough into even parts and roll it into smooth ball-shape. Place on your baking sheet about 1 ½ ” apart. Cookies should be about 1-inch balls.

Make the indentations by using the back of a ¼ teaspoon and press down about half way in to the cookie. You may get some cracks; I prefer it this way as it adds character to the cookies.


Step Three. Spoon strawberry jam, or jam of choice into each indent using a small spoon. Do not over fill the indentations or it might spill over. Bake on 350º in the oven until lightly golden about 15 minutes or less, do not overcook them.

Step Three for Vegan Thumbprint Cookies.
Vegan Thumbprint Cookies up close with packaging in photo.

Tips For These Vegan Thumbprint Cookies

Do not overmix the dough! If you do, the cookies will spread out and not bake well.


Don’t worry about the cracks in the cookies! I have made them time and time again and tried not to have cracks, but my friends and family usually compliment the look of the cookies more when they have cracks. They add character to the cookie.

Use any nut milk of choice if you have an almond allergy.


Do not over bake these cookies, you want the bottoms to be browned but if you overcook them, they will crumble apart. I prefer them to have a soft center.
If the dough is too crumbly, add 1 tbsp of almond milk. We want the dough to stick together well and roll into a nice ball when we roll it with are hands.

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Vegan Thumbprint Cookies
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Vegan Thumbprint Cookies

These vegan thumbprint cookies melt in your mouth and are filled with a strawberry jam center. They are easy and fun to make, perfect for the holidays.
Prep: 15 minutes
Cook: 15 minutes
Servings: 16

Ingredients 

  • 2 cup all purpose flour
  • ½ tsp salt
  • ¾ cup white granulated sugar , Or sugar free white sugar
  • ¾ cup vegan butter
  • 1 tsp vanilla extract
  • 3 tbsp almond milk
  • cup strawberry jam

Instructions 

  • Whisk the flour and salt together and set aside.• Now add softened vegan butter to a separate bowl. *Do not melt the butter we just want it room temperature. Add Truvia® Sweet Complete® Granulated All-Purpose Sweetener  or white granulated sugar. Beat with a hand mixer or stand mixer until creamed together. Do not over mix!
  • Add the vanilla extract and almond milk then mix until combined.• On low speed, gradually add the dry ingredients to the creamed butter/sugar mixture and mix well. If dough is too crumbly, add 1 more tablespoon of almond milk and mix. We don’t want the dough too wet, but we want it to stick together when we roll it into a ball with our hands. DO NOT OVER MIX THE DOUGH this is very important, if you over mix the dough the cookies will spread out too much and not bake correctly. The dough should be slightly crumbly, but still stick together.
  • Transfer dough to fridge for about 10 minutes just to harden the butter a little.
  • Scoop the dough into even parts and roll it into smooth ball-shape. Place on your baking sheet about 1 ½ " apart. Cookies should be about 1-inch balls.
  • Make the indentations by using the back of a ¼ teaspoon and press down about half way in to the cookie. You may get some cracks; I prefer it this way as it adds character to the cookies.
  • Spoon strawberry jam, or jam of choice into each indent using a small spoon. Do not over fill the indentations or it might spill over.
  • Bake on 350 in the oven until lightly golden about 15 minutes or less, do not overcook them.

Notes

*You can use any plant based milk of choice 
*Raspberry or cranberry jam will work fine with these cookies! 
*Sprinkle them with extra sugar if you’s like.

Nutrition

Calories: 139kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 147mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 139
Keyword: 30 minute, Cookies, vegan
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