Vegan Thumbprint Cookies

2 flavors of vegan thumbprint cookies – vanilla fig and chocolate cherry! Soft cookies filled with fruity jams are perfect for any occasion or random cookie cravings. These cookies are healthy, gluten free, and totally naturally sweetened.

Hi, loves!! Happy 3 days til Christmas! Are you hanging in there?! Is your shopping done? Are your cheeks stuffed with Christmas treats and sweets like a little squirrel?! I love squirrels, by the way. So neurotic and always running around. Reminds me of me. My spirit animal, maybe? A squirrel, how glamorous.

That got off track quickly. Anyways!

I’m currently writing this post with a blanket of snow outside my window, Christmas music blasting, snuggled up next to my space heater, which will probably be the case until about March, cause I’m forever freezing. RIP electric bill.


I’m trying to very intentionally and consciously savor every last second of this magical season before Sunday is over. We’re traveling to Virginia to visit family, and I’m so excited! Safe travels to anybody else who’s visiting loved ones.

I have so many amaaaazing healthy recipes coming your way for January – okay well, they’re all healthy here at beaming banana. But rather than cookies and decadent sweets, January will have more of a breakfast-y, snack-y focus. Like, bars on bars on bars. Not the alcohol kind, the granola/protein kind. Oh and there’s dinner, muffins, and granola type things. But I digress. Because today is about vegan thumbprint cookies.

The most appropriate and PRETTIEST way to end our Christmas baking frenzy!

First of all, these vegan thumbprint cookies are without a doubt one of the easiest cookie doughs you’ll ever make, even with two different flavors! The dough is made in just one bowl. Your options are vanilla and chocolate for the base dough. Then, fill with whatever natural, fruit-sweetened jam you want. I’m thinking raspberry on the chocolate would also be divine, and maybe like a cranberry on the vanilla?! I made the vanilla dough for my work Christmas party and filled them with strawberry jam – YUM.

Basically, your options are endless! But if you’re indecisive like me, just ask your husband/brother/mom/neighbor/mailman and go with whatever they think would be tasty.

Probably the best part of these pretty little babes is that they’re ridiculously easy while also being great for you. The base is a mix of coconut and chickpea flour, both of which are really high in fiber and gluten free. We’re sweetening only with fruit, of course – dates, and whatever jams you use.

Vegan thumbprint cookies = little jewels of healthy deliciousness. Like if it’s possible to look like a cookie, I want to look like these.

First up is the vanilla fig cookie. These COMPLETELY surprised me, and in a whisper voice I might tell you it was my favorite of the two.

Like WHAT. I’m a chocolate lover all the way. Although I do have to admit that since going totally plant-based, I’m absolutely obsessed with any and all fruit. Ask anybody in my family, I literally eat it by the pound – no shame in my game, whatsoever! So sweet and delicious, any time of day.

Although I don’t typically choose to put fruit in my desserts (with a few exceptions, obviously), lately I’m actually really craving the tartness and sweetness fruit can bring a dessert, contrasting flavors like chocolate or complementing the subtle flavor of vanilla. So, I guess you could say I’m broadening my chocolate-obsessed horizons.

The vanilla fig thumbprint comes together with the chickpea and coconut flour, date paste, a little almond milk, and some vanilla.

Once the dough is ready, measure out 2 tbsp balls onto the cookie sheet, then go to work. You’ll need to make a small “thumbprint” (duh) in the middle of each cookie. Just press the center a few times gently with your fingers, spreading the dough to the edges of the cookie. While you press the centers, the edges will separate and crack slightly. Don’t fret! As a result you’ll simply have to reform the edges of the cookie into neat circles.

Once the cookies all have a well in the center, bake for 10 minutes. As soon as the cookies come out, put about 1/2 tablespoon of the jam into each thumbprint. No need to wait for the cookies to cool first – in fact, I prefer to fill the cookies while they’re still hot. This allows the jam to soak into the cookies in the most pleasant way.

On to the chocolate cherry!

The chocolate cookie dough comes together just like the vanilla, only without the vanilla extract, with a little less chickpea flour and adding in some cocoa powder. Just as simple.

Repeat the process of carefully forming an indent in the center of each cookie, making sure to press the edges back together if necessary. Because cocoa powder is dry, the chocolate dough is slightly more crumbly, so these may take a bit more effort.

Bake these for 10 minutes as well, then put in your cherry jam once they’re out of the oven.

Chocolate + cherry = perfection, always.

These come together so quickly and easily, and for how beautiful they turn out, you’d never know!

I personally loved the vanilla fig cookies – that vanilla cookie dough is soft, sweet, and has just the perfect amount of vanilla flavor.

The chocolate cherry is SO yummy, too! Chocolate and cherry is a well known combination, and for good reason. The dark, rich cookie dough is perfectly cut with the tart sweetness of the cherry jam.

We may or may not have eaten almost the entire batch of these in 24 hours…I like to think Santa would approve of that.

These vegan thumbprint cookies are healthy, delicious, and so pretty and impressive. They’re soft, slightly chewy, and the combination of the sweet fruit jams with the cookie dough is so yummy.

My first thought was that they would be awesome on any Christmas cookie tray and would travel great to any holiday party (as long as you don’t stack them, obviously!). You really can’t go wrong with either of these flavors – soft cookies filled with sweet, delicious jams. Cookie heaven.

Finally, I hope you all have the merriest, loveliest, happiest, healthiest Christmas. I am SO thankful for each and every one of you! You deserve probably 100 million vegan thumbprint cookies.

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Thumbprint Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 16 cookies (8 of each flavor)


  • Vanilla Fig:
  • 1 c chickpea/fava bean flour
  • 1/2 c coconut flour
  • 1/2 c date paste (about 8 medjool dates blended with 1/2 c water, then measure out 1/2 c paste)
  • 1/4 c almond milk
  • 1 tbsp vanilla extract
  • Fig jam (use one that's only sweetened with fruit - no other ingredients!)
  • Chocolate Cherry:
  • 3/4 c chickpea/fava bean flour
  • 1/2 c coconut flour
  • 1/4 c cocoa powder
  • 1/2 c date paste (about 8 medjool dates blended with 1/2 c water, then measure out 1/2 c paste)
  • 1/4 c almond milk
  • Cherry jam (use one that's only sweetened with fruit - no other ingredients!)


  1. Preheat the oven to 350 degrees.
  2. For each of the cookies, combine the flours (and cocoa powder for the chocolate flavor!), then add the date paste and almond milk (and vanilla extract for the vanilla!) and stir to combine into a thick dough. They may be slightly crumbly, especially the chocolate - don't worry! Yo'll be able to press them together easily when forming the thumbprints.
  3. Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!
  4. Bake the cookies for 10 minutes.
  5. When the cookies are done baking, spoon about 1/2 tablespoon of the fig jam into the vanilla cookies, and 1/2 tablespoon of the cherry jam into the chocolate cookies. If you have other jam you'd prefer to use, any flavor works!