almond-cashew thumbprint cookies

thumbprint cookies

thumbprint cookies

I just made the Best. Cookies. Ever. This blog is relatively new, but let me tell you – I bake A LOT, so I have many recipes to compare to and these were so amazing! I have a sweet tooth, and vegan dessert alternatives was one of the first posts that I decided to write about for that very reason.  I have a go-to cookie recipe that I’ve modified since becoming vegan that is really good, but I found this recipe on the fabulous “Oh She Glows” website and decided to try it and it blew me away! It’s my new go-to!

I substituted raw cashews for the raw almonds (but still used almond butter), not because I meant to modify the recipe from the get go, but because when I looked at my grocery list and it said “almonds” I thought that I must have made a mistake and meant cashews… nope. I didn’t want to go back to the grocery store, so cashews it was!

Both my roommates, also known as my willing guinea pigs for much of my baking, said independently and without knowing the other had said it, that they were the best cookies I’ve ever made, if not the best cookies they’d ever tried. Make these cookies!!

note: this makes about 18 cookies… I’d double the recipe. All that work for 18 cookies? Trust me – you’ll go through them fast and wish you had doubled it.


1 & 1/3 cups raw almonds (or cashews), processed into almond meal (about 1.5 cups meal)
1/4 cup brown rice flour
2 tbsp ground flax
1/4 tsp + 1/8th tsp fine grain sea salt
1 tsp aluminum-free baking powder
1/2 cup raw almond butter (see note)
1/4 cup + 3 tbsp pure maple syrup
1/2 tsp almond extract
5-6 tbsp raspberry jam (I used a homemade bumble berry jam that I got as a secret santa present – make sure you use good quality jam, it will make a huge difference!)
approx 1/3 cup shredded coconut, for rolling

1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper (I used coconut oil).

2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.

3. In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.

4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.

5. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.

6. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!

Writing this post is slightly torturous because I have no cookies left, so I’m going to sign off for now. Enjoy!

Kristin xo


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