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No-Bake Thumbprint Cookies

Vegan and gluten-free no-bake thumbprint cookies filled with strawberry jam for an easy, healthy, and delicious cookie. The perfect sweet snack. 
5 from 1 vote
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Prep Time: 1 hour 20 minutes
Total Time: 1 hour 20 minutes
Servings: 24 cookies
Calories: 185kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Line a rimmed baking sheet with parchment paper or reusable silicone baking mat.
  • Place dates in a medium bowl. Add hot water to bowl until it just covers dates. Set bowl aside for 10 to 15 minutes to let dates become soft.
  • Meanwhile in a food processor or blender, pulse oats until coarsely ground. Transfer to a large bowl and set aside.
  • Take dates and half of the soaking liquid and place in blender. Puree until smooth. (If dates are not blending easily, add more soaking water until it blends easily.)
  • Add blended dates, almond butter, coconut, orange zest, orange juice, cinnamon, and salt to bowl with oats. Knead together to make a dough.
  • Take a small amount of dough and roll it into a ball. Place ball onto baking sheet. Continue until you have rolled all the dough.
  • Make an indentation with your thumb in the middle of each dough ball to slightly flatten out the dough and leave a well in the middle. Spoon a bit of the fruit preserve into each indentation and chill at least 1 hour before serving.

Notes

I used strawberry preserves in this recipe and it was delicious!

Nutrition

Calories: 185kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 131mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin C: 0.9mg | Calcium: 16mg | Iron: 0.9mg