Almond Butter Thumbprint Cookies

Strawberry almond thumbprint cookies with fresh strawberries and jam

Almond Butter Thumbprint Cookies

Tender Almond Butter Thumbprint Cookies with a soft, nutty crumb and jammy center - easy to make, great for sharing, and perfect to prep ahead.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings serves

Calories 147kcal

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.

Notes

Texture/taste Notes: Deep, nutty vegan almond butter cookies filled with sweet strawberry jam are a perfect sweet treat. The crumbly and soft cookies are baked with the jam for a gooey filling that melds into a blended almond and strawberry perfection. Easy to make and full of high protein almond butter. Excellent for snacks or easy dessert. Switch up the jam for more flavours.

Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavoured oils like canola, sunflower, or vegetable.

Non-dairy milk: Any non-dairy milk except for coconut milk will work in this recipe. Coconut milk will add too much fat and result in a drier cookie.

Flavour variations: Strawberry jam can be replaced for raspberry, apricot, or blackberry. Replace the almond butter for natural (unsweetened, non-emulsified) peanut butter.

Nutrition