These melt-in-mouth Almond Butter Thumbprint Cookies are a rich, nutty twist on the classic shortbread cookie. A little more crisp and crumbly than a standard thumbprint, with a rich, buttery bite and a sticky strawberry jam center. They’re ideal for sharing, can be made ahead, freeze well, and happen to be completely vegan with no dairy or eggs needed (I promise nobody will notice).
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There’s nothing better than ending the day with a cookie with a cup of tea (it’s my English and Scottish heritage speaking there… except my grandmothers would call these biscuits and tell me off for calling them cookies ha!).
Baking is such a nice non-screen relaxation time for me in the evening, and lately I’ve been experimenting with new recipes. I often lean on margarine or coconut oil as a dairy-free butter substitute in my baking, but I wanted to experiment more after I had success with Sunflower Seed Butter Cookies. The almond butter adds an extra depth of flavor but is still rich and moist – plus the golden brown color is so pretty and rustic.
If you love shortbread-style cookies like these, then you should also try my Lemon Blueberry Thumbprint Cookies – they’re a lighter, classic thumbprint cookie or my Vegan Linzer Cookies for holiday baking. Or if you want to try a really authentic Scottish ‘biscuit’, my Walnut Shortbread is delicious as a snack served with tea and fruit – far less sweet than a typical American cookie but crisp and satisfying with a toasted, nutty flavor.
If you’re a chocolate lover like me, my Vegan Chocolate Chip Cookies are an unbeatable classic with a chewy base and gooey pools of melted chocolate, or go all out with my Vegan Double Chocolate Chip Cookies.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Almond butter – make sure it is well mixed and runny, not too dry otherwise the dough will be crumbly. I recommend starting with a fresh jar and giving it a good stir first so the natural oils are evenly mixed.
- Neutral oil
- Granulated sugar
- Oat milk
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Strawberry jam
Method
Step One: Mix the almond butter and oil until smooth, then add the sugar, oat milk, and vanilla and mix until fully combined.
Step Two: Fold in the flour, cornstarch, baking powder, and salt until a soft dough forms with no dry patches.
Step Three: Scoop the dough, roll into balls, and place on a lined baking sheet with space between each.
Step Four: Press an indentation into the center of each dough ball, reshaping any cracks as needed.
Step Five: Fill each indentation with jam, keeping it just below the edge.
Step Six: Bake until the edges are set, then let the cookies cool on the tray before serving or storing.
Storage
Once they’re fully cool, store the thumbprints in an airtight container at room temperature for up to 5 days. If it’s warm where you are, the fridge is fine too; just let them sit out for a few minutes before eating otherwise the jam center will be extra chewy. For longer storage, freeze them in a single layer, then transfer to an airtight container or ziplock bag for up to a month. I usually thaw one or two at room temp, or give them a quick 10 second zap in the microwave.
Expert Tips
Warm the almond butter slightly so it stirs easily – smooth dough means fewer cracks and neater thumbprints every time.
FAQ
Yes, you can use any jam you’d like. Raspberry or cherry jam would also be delicious. Try to avoid really runny jams though as they may bubble over in the oven.
Small cracks are normal when shaping – cup the dough ball in your hand while pressing the indent to support it and pinch back any small cracks. If it’s crumbling though that means the almond butter was too dry. Try adding a tiny splash of oil or plant based milk to the dough to make it more malleable.
Yes, and they’re actually great for that. They hold their shape and texture for days, which makes them perfect for baking ahead for guests or gifting. I often bake them the day before and just leave them covered on the counter.
They do. Let them cool completely, then freeze in a single layer before transferring to a container. Thaw at room temperature for 30-60 minutes before eating.
More Cookie Recipes
Almond Butter Thumbprint Cookies
Ingredients
- 1 cup unsalted creamy almond butter approx. 240 g
- ¼ cup neutral oil approx. 60 ml
- 1 cup granulated sugar approx. 200 g
- 3 tbsp oat milk approx. 45 ml
- 1 tsp vanilla extract approx. 5 ml
- 1 cup all-purpose flour + 6 tbsp; approx. 165 g
- 2 tbsp cornstarch approx. 16 g
- ½ tsp baking powder approx. 2 g
- ½ tsp fine salt approx. 3 g
- ¼ cup strawberry jam approx. 60 ml
Instructions
- Preheat oven to 325°F/160C. Line baking sheets with parchment.
- In a large bowl, combine oil and almond butter. Beat until well blended with a hand mixer or a whisk.
- Add sugars, oat milk, and vanilla extract and beat until smooth.
- Add the flour, cornstarch, baking powder, and salt. Fold in until dry ingredients are just incorporated.
- Scoop slightly heaping 1 tbsp/18ml amounts of dough. Roll into balls and place on lined baking sheets with 2-3”/5-8cm between them.*
- Press a thumb, knuckle, or back of a teaspoon measure into each ball. Cupping the ball in your hand while you do so can help prevent cracking on the edges. Squish any large cracks that do form back into shape.
- Fill with jam to just below the edge of the well. Do not overfill or jam will flow over the edge during baking.
- Baked for 15-17 minutes until firm on the edges.
- Allow to cool on the baking tray.
- Store at room temperature for 5 days or in the freezer for up to 1 month.
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