My mother in law is an amazing baker and she spoils us with treats that we can eat! As mostly gluten free, sugar free and totally vegan people Chad and I often opt out of desserts. Lucky for us Chads mom has worked her magic and come up with some recipes just for us! Enjoy this very delicious and not so unhealthy recipe for Thumbprint Cookies!

gluten free, sugar free, vegan recipe

Mama J’s Thumbprint Cookies – Makes about 30 cookies

gluten free, sugar free, vegan recipe

Ingredients: (all organic)

1 cup almonds

1 cup rolled oats

3/4 cup brown rice flour

1/4 cup almond meal (we use the meal from our bi weekly almond milk making!)

1/4 cup coconut oil melted

1/8 cup water

2T Date Syrup or an old banana!

1/4 teaspoon Himalayan Pink Salt

1/8 teaspoon anise flavoring or crushed fennel

5 tablespoons fruit juice sweetened jam

gluten free, sugar free, vegan recipe

Preheat oven 350 degrees

gluten free, sugar free, vegan recipe


Food process almonds and oats – pulse until coarsely ground. Transfer to a large bowl and add flour, oil, syrup, salt and anise. Stir to combine well. Roll walnut sized balls of dough in your palm to form each cookie. Arrange on 2 large baking sheets covered with parchment paper, spacing about 1-2 inches apart. Press your thumb gently down into the center of each cookie to make an indent. Spoon a scant teaspoonful of jam into each indentation.

gluten free, sugar free, vegan recipe

Bake cookies until golden brown and just firm around the edges, about 15-20 minutes.

gluten free, sugar free, vegan recipe

Transfer to a rack to let cook completely. Store between layers of wax paper in airtight container. Refrigerate or freeze if not eaten within a few days.