Whole Wheat Almond Thumbprint Cookies


I’ve always loved Whole Foods’ vegan thumbprint cookies, so I did a search this morning and found that they have actually posted the recipe online!

These cookies are healthier than I thought, made with good, wholesome ingredients. So healthy, in fact, that I didn’t feel at all guilty serving them for breakfast to Zander and his grandparents, who are visiting from Canada. They are sweet enough to taste like a cookie, but not too sweet to consider them a legitimate breakfast food. Perfect with a glass of almond-coconut milk or a cup of coffee.

Below is the recipe. Beware–they are addictive!

Whole Wheat Almond Thumbprint Cookies

(*makes 15-30 cookies, depending on size–mine were big, so this recipe made 15)


1 cup almonds or pecans (I used almonds)
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup safflower oil or canola oil (I used safflower oil)
1/2 cup maple syrup or brown rice syrup (I used brown rice syrup)
1/4 tsp sea salt
5 Tbsp fruit-juice sweetened jam (I used strawberry jam, because it’s what we had on hand, but I think raspberry jam would be great, too)


Preheat oven to 350°F.

Put almonds and oats into a food processor and pulse until coarsely ground. (I didn’t notice until just now that I should have ground the oats, so I only ground the almonds, but the cookies turned out yummy anyway.)

Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well.

Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart. (I used parchment paper on my baking sheet to save time on clean-up).

Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into each indentation. (I used a generous teaspoon-full of jam, but that’s because I made larger cookies).

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. (Mine were very brown after 15 minutes, bordering on burned bottoms, but not quite).

Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

Below is a picture of the cookies BEFORE baking:



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Whole Wheat Almond Thumbprint Cookies

  1. Pingback: Holiday Goodies for Zander’s Class | Vegan Mama

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