These vegan thumbprint cookies are the perfect treats to bake on a weekday when you’re craving for something sweet and simple.
Thumbprint cookies (or “raspberry caves” as we call them in Sweden) are tratidional Swedish cookies that are loved by almost everyone. I was always absolutely certain they were “invented” in Sweden, but there is some dispute on whether their origins are from Sweden, Poland or the Jewish people of Eastern Europe. What they do seem to know is that ther were invented some time during the 19th century. Regardless of where they’re from, they’re absolutely delicious and actually super easy to make!
I decided to make a twist on these vegan thumbprint cookies and make my own chia jam filling which turned out amazing and something I will be making again as a spread or filling for other cookies and cakes for sure!
- 200 g / 7 oz non-dairy butter
- 1 tsp vanilla sugar (or vanilla extract)
- 1/2 cup sugar
- 2 cups flour
- powder white sugar (for dusting)
- 1/2 cup water
- 3 tbsp chia seeds
- 1 cup frozen raspberries, thawed
- 1 tsp agave syrup (or other light sirap)
- ½ tsp lime or lemon juice, optional
- Mix water and chia seeds in a bowl and set aside for 10 minutes to thicken. Add thawed raspberries, agavesyrup and lime juice and mix with a stand mixer or in a food processor to a jam. Set aside and prepare the cookie dough.
- Combine butter, vanilla sugar, white sugar and flour and work to a dough. Flatten the dough, put it in a plastic bag and let it rest in the fridge for 30 minutes.
- Preheat the oven at 175°C/347 F, take pieces from the dough and roll into balls, place them on two baking trays lined with parchment paper and make a thumbprint in each cookie.
- Fill them with the raspberry chia jam and bake for about 10 minutes. Let cool and dust with some powdered sugar. Serve.