Soft, buttery, and naturally sweetened, these vegan pistachio thumbprint cookies combine a nutty pistachio base with a dollop of fruity jam for the perfect holiday (or anytime) treat. Made without dairy, gluten, or refined sugar, I find them as beautiful to look at as they are satisfying to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup Forager Project® Organic Unsweetened Plain Cashewmilk Yogurt
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups almond flour
1/2 cup oat flour
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup finely chopped pistachios
1/3 cup fruit-sweetened raspberry or strawberry jam
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk the cashew yogurt, maple syrup, melted coconut oil, vanilla, and almond extract until the mixture is smooth.
I stir in the almond flour, oat flour, baking soda, and sea salt just until everything is combined—being careful not to overmix.
Then I fold in the finely chopped pistachios.
Using a tablespoon or a small cookie scoop, I portion the dough onto the prepared baking sheet.
With my thumb or the back of a spoon, I press gently into the center of each cookie to form an indentation.
I fill each center with about 1/2 teaspoon of jam.
I bake the cookies for 12–14 minutes until the edges are just starting to turn golden.
After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 cookies.
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Calories per cookie: 130 kcal
Variations
I sometimes swap the pistachios for chopped walnuts or pecans for a different nutty twist.
Instead of raspberry or strawberry jam, I love experimenting with apricot, cherry, or even fig jam.
To make these cookies grain-free, I use extra almond flour in place of the oat flour (adjusting texture as needed).
For a chocolatey version, I’ve also added a few dairy-free mini chocolate chips to the dough—delicious!
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them, where they stay fresh for up to a week. If I want to enjoy them warm, a few seconds in the microwave brings back that just-baked softness.
FAQs
How do I keep the thumbprint from cracking?
I find it helps to roll the dough balls very smoothly and press gently when making the indentation. If the dough cracks, I simply smooth the edges with my fingers before baking.
Can I make these cookies ahead of time?
Yes, I often make the dough ahead and refrigerate it for up to 2 days. I scoop, fill, and bake when I’m ready.
Can I freeze these cookies?
Absolutely. I freeze the baked cookies in layers with parchment between them. To serve, I thaw at room temperature or warm them slightly in the oven.
Are these cookies gluten-free?
Yes, since I use almond flour and oat flour (certified gluten-free), these cookies are naturally gluten-free.
What’s the best type of jam to use?
I personally prefer fruit-sweetened raspberry or strawberry jam, but any thick jam or fruit preserve works well. I just avoid using anything too runny.
Conclusion
These vegan pistachio thumbprint cookies are the kind of treat I keep coming back to—simple, nourishing, and full of flavor. Whether I’m baking for a holiday or just to satisfy a midweek sweet tooth, they always hit the spot.
📖 Recipe:
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Vegan Pistachio Thumbprint Cookies
- Total Time: 29 minutes
- Yield: 18 cookies
- Diet: Vegan
Description
Soft, buttery, and naturally sweetened vegan pistachio thumbprint cookies made with wholesome ingredients. These cookies feature a nutty almond-pistachio base and a fruity jam center, perfect for holidays or everyday treats.
Ingredients
1/2 cup Forager Project® Organic Unsweetened Plain Cashewmilk Yogurt
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups almond flour
1/2 cup oat flour
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup finely chopped pistachios
1/3 cup fruit-sweetened raspberry or strawberry jam
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together cashew yogurt, maple syrup, melted coconut oil, vanilla extract, and almond extract until smooth.
- Stir in almond flour, oat flour, baking soda, and sea salt until just combined. Do not overmix.
- Fold in the chopped pistachios.
- Use a tablespoon or small cookie scoop to portion the dough onto the prepared baking sheet.
- Gently press a thumb or spoon into the center of each cookie to create an indentation.
- Fill each indentation with about 1/2 teaspoon of jam.
- Bake for 12–14 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap pistachios with chopped walnuts or pecans for variety.
Experiment with different jams like apricot, cherry, or fig.
To make grain-free, replace oat flour with more almond flour (adjust texture).
Add dairy-free mini chocolate chips for a chocolate twist.
Store in an airtight container at room temp for 4 days or refrigerate for up to a week.
Microwave for a few seconds to reheat and enjoy warm.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
