Thumbprint Cookies (Vegan + Gluten-Free) made with Cassava Flour
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
A vegan and gluten-free thumbprint cookie that is so simple to make. Full of flavor and protein, with just the hint of natural sweetness. Get yourself a big glass of milk and enjoy!
  • 1 tablespoon flaxseed meal
  • ½ cup creamy peanut butter
  • 3 tablespoons pure maple syrup
  • ¼ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ teaspoon fine grain sea salt
  • 1 teaspoon cinnamon
  • 1 cup Otto's Naturals Cassava Flour, sifted
  • ½ cup jam of choice (I used half blueberry and half strawberry)
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
  3. In large bowl, cream together the first 7 ingredients with a hand mixer. Blend until smooth.
  4. Add the sifted cassava flour to the wet ingredients and stir until combined.
  5. Place 1 rounded tablespoon of dough on the prepared baking sheet and make a large thumbprint in the center of each cookies. Add 1 teaspoon of jam into each well.
  6. Bake 8-10 minutes, or until golden brown. Let cookies rest on baking sheet for 5 minutes and then transfer to a cooling rack.
Make sure you use a very creamy peanut butter or these will be too dry.
Recipe by Pure Thyme at