Jammy, sweet, and just a little indulgent: these Vegan Cherry Chocolate Thumbprint Cookies make an ideal treat for Valentine’s Day — or any day you crave a chewy chocolate snack. They’re easy to prepare and use wholesome ingredients like almonds, oats, spelt flour, flaxseed, maple syrup, and coconut oil for a satisfying texture and flavor. The thumbprint center is filled with bright cherry jam for a classic fruit-and-chocolate combination that’s crowd-pleasing and kid-friendly.
These Vegan Cherry Chocolate Thumbprint Cookies are
- Delicious
- Simple to make
- A healthier-ish snack option
- Perfectly sweet
- Made with wholesome ingredients
- Great for kids
Why are they called Thumbprint Cookies?
Thumbprint cookies are named for the small depression in the center of each cookie that holds jam or another filling. If you prefer not to press with your finger, a greased teaspoon works well for making the indentation.
The Star Ingredients
Spelt Flour: Spelt is an ancient wheat variety that tends to be lighter than whole wheat and more flavorful than white flour. It gives baked goods a slightly nutty taste and keeps cookies tender while adding fiber, protein, and nutrients.
Almonds: Ground almonds add a pleasant texture and nutty flavor. They also contribute vitamin E, protein, and healthy fats. If you have a tree-nut allergy, ground pumpkin or sunflower seeds are a good substitute.
Flax Seed: A flax “egg” (1 tablespoon ground flaxseed mixed with 2 tablespoons water) helps bind the dough and creates a light, chewy texture.
Maple Syrup: Maple syrup adds moisture and a rich, rounded sweetness that complements chocolate and cherries. Agave can be used in its place if needed.
Coconut Oil: Melted coconut oil replaces butter in this vegan recipe, keeping the cookies moist. The coconut taste is subtle and typically unnoticeable once baked.
Cherry Jam: Use a high-quality cherry jam or fruit-sweetened preserve for the best flavor. The jam provides a bright contrast to the chocolate base.
How to make Cherry Chocolate Thumbprint Cookies
Step one: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Step two: In a small bowl combine 1 tablespoon ground flaxseed with 2 tablespoons water. Stir and set aside to thicken.
Step three: In a food processor, pulse the old-fashioned oats and almonds until the almonds are coarsely ground. You want texture, not a fine powder.
Step four: Transfer the oat-and-almond mixture to a medium bowl. Add spelt flour, cocoa powder, and a pinch of salt. Make a well in the center and pour in the melted coconut oil, maple syrup, flax “egg,” and vanilla extract. Stir until the dough comes together.
Step five: Use a small cookie scoop or a tablespoon to portion the dough into 12 balls (about 1 1/2 tablespoons each). With damp or lightly greased hands, roll each portion into a smooth ball and place them on the prepared baking sheet with even spacing.
Step six: Press a thumb or a greased teaspoon into the center of each ball to create a deep indentation. The dough will spread slightly as you press.
Step seven: Spoon about 1 teaspoon of cherry jam into each indentation. Bake for 15–20 minutes, until fragrant and set. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a rack to cool completely. Enjoy warm or at room temperature.
Tips for making these cookies
- Melt coconut oil gently in the microwave or on the stove to avoid overheating.
- For extra decadence, add 1/4 cup vegan chocolate chips to the dough.
- Use damp or lightly greased hands (or disposable gloves) to shape the dough easily and keep your hands clean.
- Cookies may feel soft when first removed from the oven but will firm up as they cool.
Swaps you can count on
Coconut oil: Replace with melted vegan butter or a neutral oil.
Almonds: Substitute any other nut, or use pumpkin or sunflower seeds for a nut-free version.
Maple syrup: Use agave or brown sugar (if using brown sugar, add about 1/4 cup when combining wet ingredients).
An electric mixer or stand mixer can be used to combine ingredients if preferred.
Also try these amazing vegan chocolate dessert recipes
Vegan Avocado Chocolate Mousse
Matcha Chocolate Sticky Buns
Sweet Potato Chocolate Muffins
Vegan Chocolate Pecan Pie
Vegan Chocolate Chip Cookies
Biscoff Crumble Chocolate Bark
Chocolate Cherry Thumbprint Cookies
Ingredients
- 1 tbsp ground flax seed
- ½ cup almonds
- ½ cup old-fashioned oats
- ½ cup spelt flour
- 3 tbsp cocoa powder
- ¼ cup coconut oil (or other oil or melted vegan butter)
- ¼ cup + 1 tbsp maple syrup
- 1 tsp vanilla extract
- About 1/4 cup fruit-sweetened cherry jam
Instructions
- Preheat oven to 350ºF.
- Place the almonds and oats in a food processor and pulse until coarsely ground.
- Transfer to a large bowl and stir in spelt flour and cocoa powder.
- Add melted coconut oil, maple syrup, vanilla, flax “egg,” and a pinch of salt. Mix to combine.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on a baking sheet spaced about 2 inches apart.
- Press a thumb or greased teaspoon into the center of each ball to make an indentation, then spoon a scant teaspoon of jam into each center.
- Bake for 15 minutes. Let cool on the baking sheet for about 10 minutes, then transfer to a rack to cool completely.
- Store cookies in an airtight container for several days.