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Coconut, Almond, and Raspberry Jam Thumbprint Cookies [Vegan]

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These vegan Coconut, Almond, and Raspberry Jam Thumbprint Cookies will make you believe in magic because they’ll disappear right before your eyes!

There are few things I absolutely can’t resist, and these cookies are one of them. The combination of coconut, toasted almonds, and raspberry jam is hard to beat.

I make them with homemade raspberry jam from our raspberry bushes, which makes them extra special, but any high-quality jam will be almost as delicious. They are wonderful still warm from the oven, but be sure to let them cool for fifteen minutes so you don’t burn your mouth on the hot jam. The flavor is best when they’ve cooled completely.

Coconut, Almond, and Raspberry Jam Thumbprint Cookies

This Recipe is :



15 cookies


  • 1 tbsp ground flaxseed
  • 2 tbsp very hot water (about 180°F/82°C)
  • ½ cup/120 ml melted coconut oil
  • ½ cup/100 g sugar
  • 1 cup/140 g whole-wheat pastry flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ¼ cup/40 g raw, unsalted almonds, lightly toasted and finely chopped
  • ½ cup/40 g unsweetened shredded coconut
  • 5 tbsp/75 ml raspberry jam


  1. Position a rack in the middle of the oven and preheat it to 325°F/ 165°C/gas 3. Lightly grease a baking sheet and set aside.
  2. In a large mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk in the oil and sugar.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet ingredients until just combined, then fold in the nuts and coconut. The mixture will be dry and crumbly but will hold together when squeezed.
  4. Using a tablespoon measure, scoop out 15 slightly heaping tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet and press down until they are about 2 in/5 cm wide and 1/3 in/8 mm thick, pressing the sides together to keep them from breaking apart. Using your thumbs, press indentations in the center of each cookie that are big enough to hold 1 tsp jam, repairing any big cracks as you go. Fill each indentation with jam.
  5. Bake until the cookies are golden brown, 15 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before transferring them directly onto the rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.

Nutrional Information

1 cookie: Calories: 180 | Fat: 12g | Carbs: 18g | Protein: 2g | Sodium: 50mg





Myra Goodman, with her husband Drew, founded Earthbound Farm on their 2 ½ acre backyard in 1984. As a passionate advocate for organic food and farming, Myra has appeared on dozens of televisions shows, including Oprah, Live with Regis and Kelly, and Good Morning America Health. She is the author of Food to Live By and The Earthbound Cook, and the inspiration behind Earthbound Farm’s farm stand café.



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22 comments on “Coconut, Almond, and Raspberry Jam Thumbprint Cookies [Vegan]”

Click to add comment
Katelyn Owens
3 Years Ago

Looks SO yummy...

Mbak Iken
3 Years Ago

Is like It's nice food and good taste, I can imagine...

Codruta Onaga
3 Years Ago


Stefan Davis
3 Years Ago


Chelsea EatsClean
3 Years Ago

Emily Peden brunch!

Emily Peden
19 Apr 2014

oh heck yes, I wonder if you could make some sort of pineapple jam and make them pina colada,,,, might be good,

Melissa Sue
3 Years Ago


Ana Paula Talavera
3 Years Ago

Aprendi com você, Natalia!

April Croker
3 Years Ago

what do you recommend to replace the whole-wheat pastry flour with if we are gluten free...would coconut flour work the same way?

Taira Demi
3 Years Ago

we have to try thiiiiiiiissssss

Leeyoon Teng
3 Years Ago

I love this so much.


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