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overhead close-up of a vegan oat thumbprint cookie

Vegan Oat Thumbprint Cookies {gluten-free, flourless}

  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 14
  • Total Time: 24 minutes
  • Yield: 18 cookies 1x
  • Diet: Gluten Free


These jam-filled vegan oat thumbprint cookies are a mouthwatering and delicious treat, suitable for breakfast, snacks & dessert! They are gluten-free & easy to make.


  • 2 cups (200 g) rolled oats (certified gluten-free, as needed)
  • 1/4 cup coconut sugar (or packed brown sugar)
  • 1 teaspoon ground cinnamon (or spice(s) of choice)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60 mL) smooth nut or seed butter (e.g., peanut, almond, pepita)
  • 1/4 cup (60 mL) water
  • 2 tablespoons (30 mL) avocado oil (or oil of choice; see note for going oil-free)
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-fruit preserves (or jam or preserves of choice)




  1. Preheat oven to 325F. Line a large baking sheet with parchment paper.
  2. In a food processor, pulse the oats until they resemble a coarse flour or meal. Transfer the oats to a large bowl.
  3. Add the coconut sugar, cinnamon, baking soda and salt to bowl of oat meal; stir to combine.
  4. Add the remaining ingredients (except the jam), stirring until completely blended.
  5. Using a small cookie scoop or spoon, scoop dough in 2 teaspoon portions. Roll each portion into a ball and place 2 inches apart on the prepared baking sheet.
  6. Flatten (slightly) each dough ball, and then press a deep thumbprint size impression in the center. Fill each impression with 1/2 teaspoon preserves.
  7. Bake in the preheated oven for 12 to 15 minutes until golden brown. Remove from oven and transfer cookies to a cooling rack to cool completley.


Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Ready to Use Oat Flour: You can use pre-ground oat flour if you have it on hand! Use the same weight (200 g), which is about 1 and 2/3 cups.

Sunflower Seed Butter: The cookies are great made with smooth sunflower seed butter. However, sunflower seed butter can turned baked goods green (it’s a natural reaction and perfectly safe). If you do not want green cookies, do the following when using sunflower seed butter: (1) replace the baking soda with 3/4 teaspoon baking powder, and (2) add 1 and 1/2 teaspoons lemon juice or vinegar to the dough along with the water.

Oil-Free Option: The oil can be replaced by an equal amount of unsweetened applesauce.

  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 85
  • Sugar: 4.7 g
  • Sodium: 60.9 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 10.9 g
  • Fiber: 1.2 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Keywords: oats, flourless, flourless oat cookies, vegan oat cookies, gluten-free, gluten-free cookies, vegan cookies, jam thumbprints