Raw vegan thumbprint cookie recipe that is sweetened only with fruit and made without a dehydrator. Free of gluten and suitable for paleo, gluten and grain-free diets.
As these healthy thumbprint cookies are no-bake they are quick, easy and foolproof.
No added oil in this recipe as all the fats come from heart-healthy nuts and seeds.
Before you read the ingredients can you guess what they are made of?
To give you a clue they contain 4 different fruits, 2 nuts and 1 seed.
Raw Strawberry Thumbprint Cookies Video Recipe
I used strawberries as they are in season at the time of making the recipe. These will work well with just about any fruit or berry – I’ve made them with blueberries, mango, kiwi and they were all excellent.
To make a nut-free version you can use sunflower seeds – but they will need to be blended for a bit longer until the oils start to be released.
This recipe is a bit crumbly so you may want to add some coconut oil if you are travelling with them. After they had been out of the fridge for half an hour while I was fiddling around taking photos and videos one did crumble, but under normal circumstances they are solid enough.
This kind of cookie is called a Hallongrotta in Sweeden and is traditional sweet. In the UK the most similar treat we have is a jammy dodger. I would use the UK name but a jammy d is usually two cookies on top of each other and I think thumbprint describes this more accurately.
Dried mulberries can now be found in most health food shops in the UK and in many Asian and Turkish shops. They are no more expensive than other dried fruit and are one of my favourites as they are soft and chewy. If you can’t get mulberries then you can either replace with a liquid sweetener/more nuts or dried fruit like mango and dates.
Ground almonds, almond flour and almond meal are all the same thing. If you can’t get any ground almonds then just use a small blender to grind your own almonds.
I first had raw thumbprint cookies at the now defunct Pure Food and Wine ten years ago. The original, and all the other recipes I could find online used liquid sweeteners, oil and coconut. I created this recipe to be oil-free, coconut free and sweetened just with fruit.
ALMOND MULBERRY COOKIES
- 1½ cups / 150g Mulberries, dried
- ½ cup / 75g Cashew nuts
- 1½ cups / 200g Ground Almonds
- pinch of Salt
- 2 tsp Vanilla
RAW JAM FILLING
- ½ cup / 6 Medium Strawberries
- 1 tbsp Raisins
- 1 tbsp Chia Seeds
- ½ Lemon, juiced
- Place everything for the raw thumbprint cookie base into a food processor and blend until the oils start to be released and it sticks together. Scrape the sides to help this.
- Spoon about 1 tbsp of the mixture into your hands, roll into a ball then press your thumb to leave a print.
- Chill the cookie bases while making the raw jam.
- Blend everything for the raw strawberry jam together and leave for a few mins to thicken.
- Spoon the jam into the cookies and enjoy immediately or chill in the fridge to set firmer.
- Store the gluten free thumbprint cookies in the fridge and they are best eaten within 3 days.
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Amount Per Serving Calories 110Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 101mgCarbohydrates 5gFiber 2gSugar 2gProtein 4g
The originals were dehydrated in order to have a long shelf life and be able to be transported. In my remake, they are not dehydrated so they are not dry like many raw packaged foods.
Thumbprint cookies come from Sweden where they are known as Hallongrotta which literally translated from Sweedish means Rasberry cave. Thumbprint cookie is the Americanised name.
For my vegan and gluten free thumbprint cookies recipe I use strawberries as the seeds of raspberries are too big and strawberries can be blended without straining.