These vegan thumbprint cookies with Almonds are a take on this traditional Swedish hallongrottor. The addition of whole wheat flour gives these cookies a lovely texture with a slight crunch. A coating of chopped almonds adds additional flavour and texture to these buttery cookies. Fill with any type of preserve or jam you like for a perfect thumbprint cookie for holidays, coffee time or Swedish fika.
This post is made in partnership with Paderno Kitchenware, however, all thoughts and opinions are my own.
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Why This Recipe Works
Thumbprint cookies are actually the American version of Swedish hallongrottor, which translates to "raspberry cave". As you've guessed, these molded cookies are traditionally filled with raspberry jam in Sweden, however, you've probably seen them filled with apricot preserves or even chocolate morsels.
Thumbprint cookies are really versatile—you can fill them with any jam or preserve you like and I've included notes below for other exchanges and substitutions.
The buttery soft texture of these cookies is made without dairy—vegan butter or coconut oil provide the richness here. Ground blanched almonds around the outside and a touch of whole wheat flour gives these a pleasant crunch.
Ingredients & Substitutions
For the full list and quantities of each, head down to the recipe card further along in the post. This recipe contains just 6 simple ingredients:
Unsalted dairy-free butter: or use coconut oil in a 1:1 ratio.
Granulated Sugar: I like to use organic cane sugar however regular granulated sugar will work fine.
All-purpose flour: This forms the base for these cookies.
Whole wheat flour: for added texture and flavour. Use more all purpose flour in a 1:1 ratio if you prefer.
Blanched almonds: these add texture and flavour to the cookies. You can omit these if you like; the recipe will work fine.
Jam or Preserves: Jam or jelly is fine. Any fruit preserve you like will work for this recipe (raspberry, blackberry, apricot, or peach etc.)
Step by Step Guide
For the full instructions, please see the recipe card further down the post.
STEP 1: Beat the butter then add in the sugar and vanilla extract.
STEP 2: Add the flours and mix.
STEP 3: Form the dough into one large ball and refrigerate for 1 hour to chill.
STEP 4: Meanwhile, pulse the almonds in a small food processor until finely chopped.
STEP 5: Portion and roll the dough into 1” rounds. Roll each dough ball in the chopped almonds and place 2” apart on a baking sheet.
STEP 6: Use your thumb or a small spoon to create a well in the centre of each dough ball
STEP 7: Fill each well with the preserves.
STEP 8: Bake for 18-22 minutes, or until slightly golden brown around the edges. Cool completely on a wire rack.
My Sponsor: Paderno Kitchenware
I'm partnering with Paderno Kitchenware for this recipe. Using the new Paderno small appliance line allows these cookies to come together rather effortlessly, especially when it comes to the task of finely chopping almonds for the coating.The Paderno 3-Cup Food Chopper processes the almonds into a fine texture quickly and efficiently. It's lightweight and great for those smaller jobs that you don't want to pull out a large processor for.
The Paderno 10 Speed Hand Mixer beats butter and combines dry ingredients with ease. Moreover, the beaters are silicone-coated which makes them quiet to use. I love working with these appliances because of how versatile, practical and attractive they are for everyday use in the kitchen.
Helpful Tips
- Use the best fruit preserves: because the base of these cookies are not very sweet, you want your preserves to shine.
- Cracks are OK: some cracking will happen, which is completely normal. However, if you want to make really pretty looking cookies, you can gently press the cracks together; you may need to reform the centre well if you do.
- Don't overfill the centre: fill each well up to the brim, but not so much that it's overflowing.
- Chill the cookie dough for 30 minutes: this will solidify the fat which means the cookies will bake more evenly, and not spread too thin while baking. This also prevents the jam filling from leaking out. Chilling also creates a chewier cookie and, some say, better flavour.
Storage
Storage: Keep the finished cookies in a container with a lid for up to 5 days at room temperature.
Freezing: You can also freeze these for up to 3 months in a freezer safe container. I like to place a small piece of parchment paper between the cookies if they're being stacked on top of each other.
More Recipes
If you enjoyed my vegan thumbprint cookies with almonds, you may also enjoy:
Chewy Vegan Ginger Spice Cookies
Chewy Peanut Butter Oatmeal Cookies
Chewy Vegan Chocolate Chip Cookies
If you made my Vegan Thumbprint Cookies with Almonds please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Vegan Thumbprint Cookies with Almonds
Ingredients
- 1 cup unsalted dairy-free butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ⅛ teaspoon salt
- 1 cup blanched almonds
- ½ cup jam or preserves, raspberry, peach, strawberry, etc.
Instructions
- In a large bowl, beat the butter until light and fluffy. Beat in the sugar and vanilla extract. Add the flours and salt to the butter mixture and beat until the mixture resembles coarse wet sand (it should stick together when pressed). Using your hands, press and form the dough into one large mass. Cover and place in the fridge for 1 hour to chill.1 cup unsalted dairy-free butter, 1 teaspoon vanilla extract, 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ⅛ teaspoon salt, ½ cup granulated sugar
- Meanwhile, add the blanched almonds to a food processor. Pulse the almonds approximately 8-10 times, or until finely chopped. Pour the chopped almonds into a shallow dish and set aside.1 cup blanched almonds
- Preheat the oven to 350°F. Remove the chilled dough from the fridge and using your hands or a 1” cookie scoop, portion and roll the dough into 1” rounds. Roll each dough ball in the chopped almonds and place 2” apart on a baking sheet.
- Using your thumb or a small spoon, gently press a well in the centre of each dough ball (the dough may crack, which is ok, but you can press each dough ball back together while continuing to create a well in the centre with your thumbs).
- Fill each well with a ¼ - ½ teaspoon of the preserve.½ cup jam or preserves
- Bake in the preheated oven for 18-22 minutes, or until slightly golden brown around the edges.
- Remove from oven and let cool for 10 minutes on the baking tray before transferring them to a rack to cool completely.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.