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Vegan ‘Thumbprint’ Jam Cookies

Updated: Jul 4, 2023

With this recipe, I can assure you that you’re in for a real treat! I am not ashamed to say I ate three of these as soon as they came out of the oven… yes, they’re that tasty. Here we have cookies, with a little twist. They are the type of cookies you bake as a child with your parents, where your main (and the most important) job is to press your thumb into the dough and add jam. It just adds a little more fun to the baking process… getting your hands dirty (or, doughy), so to speak.

Image Credits: Chloe D’Inverno (@whatsonchloesbookshelf)

The recipe and method itself is so simple, and they only take ten minutes in the oven. They’re the perfect batch of cookies to make when you want something easy but tasty enough to satisfy your sweet craving. Without further adieu, let me tell you what you need and what you do!


How many? 10 cookies


How long? 5 mins preparation time, 10 mins cooking time

Image Credits: Chloe D’Inverno (@whatsonchloesbookshelf)

Ingredients:

- 2 cups self-raising flour

- ½ cup brown sugar

- ½ tea spoon salt

- ¾ vegan butter

- Non-dairy milk

- 1 teaspoon vanilla extract

- A jam of your choosing (my favourite is classic strawberry jam)

Image Credits: Chloe D’Inverno (@whatsonchloesbookshelf)

Method:

1. Preheat the oven to 180. Grease a baking tray ready for use (I rubbed small circles of butter on the tray 10 times to spread out the cookies evenly)


2. Pour the flour and sugar into a bowl, the sprinkle in your salt. Mix well.


3. Pop your butter in a bowl and melt it in the microwave.


4. Once this has melted, add it to your bowl with the vanilla extract.


5. Mix all the ingredients together until the mixture becomes a dough; it may be a little dry, so add a bit a little bit of milk at a time and mix well (I used 2 tablespoons of coconut milk)


6. Your dough consistency should be slightly moist so it can be easily moulded, but not too wet that it sticks to your fingers.


7. Now, use a tablespoon to measure out a spoonful of dough at a time, then mould into a ball in your hands. This batch created 10 cookies for me.


8. When they’re ready on the tray, press your thumb gently to break the dough until there’s an indent big enough for a little scoop of jam.


9. Add your jam in the holes, then pop in the oven for 10 minutes.


10. Take your cookies out when they are still a little soft, as when they cool they will harden to the perfect crumbly texture!


About the Author: Chloe D’Inverno is a recent English Language and Linguistics graduate from the University of York. She has been passionate about sharing vegan recipes with WILD during her time at university, and hopes to inspire others to take a step towards a plant-based diet.

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