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+ servings
My Darling Vegan
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 hr 20 mins
Total Time:
1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 185 kcal
Author: Sarah McMinn
  1. Line a rimmed baking sheet with parchment paper or reusable silicone baking mat.
  2. 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.
  3. Meanwhile in a food processor or blender, pulse oats until coarsely ground. Transfer to a large bowl and set aside.
  4. 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.)
  5. Add blended dates, almond butter, coconut, orange zest, orange juice, cinnamon, and salt to bowl with oats. Knead together to make a dough.
  6. 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.
  7. 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.
Recipe Notes

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

Nutrition Facts
Calories Per Serving: 185
% Daily Value
Carbohydrates 21g 7%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 2g 13%
Sodium 131mg 6%
Potassium 185mg 5%
Fiber 2g 8%
Sugar 10g 11%
Vitamin C 0.9mg 1%
Calcium 16mg 2%
Iron 0.9mg 5%