Healthy Thumbprint Cookies (Gluten Free & Vegan)

To kick off the holiday season I hosted a Christmas party for my girlfriends in Nashville. I baked up some healthy cookies and treats, provided snacks, light punch and everyone brought their favourite appetizer. The best part of the night was making our Gingerbread houses!  I set up the dining room with store bought gingerbread houses, bowls of candy and chocolate to decorate and I made some extra Royal Icing. So much fun! If you’re hosting a Christmas party keep that in mind. 🙂

Gingerbread House PartyFor the next few weeks I will be sharing some of my favourite Gluten Free Christmas Treats with you. Today is Healthy Thumbprint Cookies! Stay tuned for some more delicious Christmas goodies. 😉


Healthy Thumbprint Cookies (Gluten Free & Vegan)

Thumbprint CookiesINGREDIENTS

  • 1/2 cup roasted almonds, unsalted
  • 1/2 cup pecans
  • 1 cup rolled oats (gluten free)
  • 1 cup brown rice flour
  • 1/2 cup melted coconut oil or grapeseed oil
  • 1/2 cup maple syrup or raw honey
  • 1/4 teaspoon salt
  • jam sweetened with fruit juice (raspberry or strawberry are my fav)


Preheat oven to 350°F. Put almonds, pecans and oats into a food processor, and pulse until coarsely ground. Transfer to a large bowl, and add rice flour, oil, syrup, and salt.


Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on two large baking sheets covered in parchment paper, spacing cookies two inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a teaspoon of jam into each indentation.


Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, and then serve immediately or store between layers of waxed paper in an airtight container.


Mich x0

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