If you’re craving something sweet, nutty, and just a little bit nostalgic, these Strawberry Almond Thumbprint Cookies are exactly what you need. They’re soft, melt-in-your-mouth cookies with a gooey jam center that bakes right in. Think classic thumbprint cookie—but made simple, dairy-free, egg-free, and absolutely delicious.
You don’t need fancy tools, a mixer, or special ingredients for this recipe. Everything comes together in one bowl, and from start to finish, you’ll have warm, jammy cookies ready in about 25 minutes. Perfect for busy moms, weekend bakers, or anyone who wants a little homemade sweetness without the fuss.
These cookies are also vegan, soy-free, and can be made gluten-free with one simple swap. The creamy almond butter adds protein and richness, the oat milk keeps the texture soft, and the strawberry jam gives you that bright, fruity flavor that just feels like comfort food.
Why You’ll Love These Cookies
Completely vegan and dairy-free (no butter or eggs)
Easy to make in one bowl—no chill time required
Customizable with your favorite jams
Soft, nutty, and perfectly sweet without being too rich
Great for gifts, lunchboxes, or a cozy afternoon treat
Ingredients You’ll Need
- Almond Butter: Use unsalted, creamy almond butter for the best texture. Natural almond butter works great—just make sure to stir it well before using.
- Neutral Oil: Canola, sunflower, or vegetable oil all work perfectly here. Skip coconut oil—it makes the cookies too dry.
- Granulated Sugar: Adds just the right sweetness.
- Oat Milk: Any non-dairy milk will do—just avoid coconut milk since it changes the texture.
- Vanilla Extract: For that warm, cookie flavor.
- Flour: Regular all-purpose flour, or swap for a gluten-free blend if needed.
- Cornstarch: Helps the cookies stay soft and tender.
- Baking Powder + Salt: For rise and balance.
- Strawberry Jam: Use your favorite brand (or homemade if you have it). You can also switch up the flavor—raspberry, apricot, or blackberry all taste amazing.
How to Make Strawberry Almond Thumbprint Cookies
Step 1: Prep the Oven and Pan
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper so the cookies don’t stick and bake evenly.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the almond butter and oil until smooth and creamy. Add the sugar, oat milk, and vanilla extract. Whisk again until the mixture looks glossy and fully blended.
Step 3: Add the Dry Ingredients
Add the flour, cornstarch, baking powder, and salt. Stir with a spatula or wooden spoon until the dough just comes together. It should be soft but not sticky—perfect for rolling.
Step 4: Shape and Press
Scoop about one tablespoon of dough at a time and roll it into a ball. Place each cookie on your lined baking sheet, leaving a little room between them (about 2 inches apart). Using your thumb, knuckle, or the back of a teaspoon, press a small well into the center of each dough ball. If the edges crack, just pinch them back together—it’s a rustic cookie, so perfection isn’t required.
Step 5: Add the Jam
Spoon about ½ teaspoon of strawberry jam into each cookie, filling it just below the rim of the indentation. Don’t overfill—the jam will spread slightly as it bakes.
Step 6: Bake and Cool
Bake for 15 to 17 minutes, or until the cookies are firm around the edges and slightly golden on the bottom. The centers should still look a little soft. Let them cool completely on the pan before transferring—they’ll continue to set as they cool.
Tips for Perfect Thumbprints
Don’t skip the cornstarch. It gives these cookies their soft, melt-in-your-mouth texture.
Measure your almond butter carefully. Too much can make the dough oily or heavy.
Use parchment paper. It helps the cookies bake evenly and prevents burning.
Avoid overbaking. The cookies should be firm but not dry—the jam should still look shiny, not dull.
Flavor Variations
- Swap the strawberry jam for raspberry, blueberry, or apricot jam.
- For a PB&J twist, use natural peanut butter instead of almond butter.
- Add a drizzle of melted dark chocolate on top once cooled for a fancy touch.
- Sprinkle a little flaky sea salt over the jam before baking for a sweet-salty finish.
Storage and Freezing
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or container. They’ll keep well for up to a month. Just let them thaw at room temperature before serving.
If you’re gifting or prepping ahead for the holidays, these freeze beautifully. They also travel well—no crumbling, no melting, just perfect little jam-filled cookies every time.
Why These Cookies Work
The combination of almond butter, neutral oil, and a touch of cornstarch gives these cookies a soft, rich texture without butter or eggs. Baking the jam right in the center helps it fuse slightly with the dough, so every bite tastes like almond and strawberry together—sweet, nutty, and completely satisfying.
They’re perfect for tea time, dessert after dinner, or just sneaking one (or two) with your morning coffee.
These Strawberry Almond Thumbprint Cookies are cozy, simple, and deliciously nostalgic. They’re the kind of cookie you’ll want to bake again and again—whether it’s for a quick afternoon treat, a weekend bake with the kids, or a festive dessert platter. Sweet, nutty, and irresistibly soft, they’re proof that vegan baking can be both effortless and amazing.
Bake a batch, pour yourself a cup of tea, and enjoy one warm from the oven—you deserve it.
Strawberry Almond Thumbprints
Ingredients
- 1 cup/240g unsalted creamy almond butter
- 1/4 cup/60ml neutral oil
- 1 cup/200g granulated sugar
- 3 tbsp/45ml oat milk
- 1 tsp/5ml vanilla extract
- 1 cup + 6 tbsp/165g all-purpose flour
- 2 tbsp/16g cornstarch
- 1/2 tsp/2g baking powder
- 1/2 tsp/3g salt
- 1/4 cup/60ml strawberry jam
Method
- 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
Private Notes
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