Seed Butter Thumbprint Cookies
Preparation time
Cooking time
Total time
Nutty, zesty, naturally sweet and oh so light. These thumbprints are super quick and easy to make, healthy and so tasty that they'll not even make it into the cookie jar.
Recipe type: Dessert
Cuisine: 60 minutes or less, Vegan
Serves: 15
  • 1 tbsp apple puree
  • 70g spelt flour
  • 10g coconut sugar
  • 1 tsp baking powder
  • 2 tsp poppy seeds
  • ½ tsp ground ginger
  • 20g coconut oil (2 tsp solid), melted
  • 1 tbsp maple syrup
  • 1 tsp (heaped) pumpkin seed butter
  • Zest of 1 unwaxed lemon
  • Chia jam (or a jam of your choice) for the thumbprints
  1. Sift the flour, coconut sugar, baking powder, poppy seeds and ginger into a mixing bowl.
  2. Stir in the remaining ingredients (except the jam) until you have a ball of cookie dough. Wrap in clingfilm and leave in the fridge for 20 minutes.
  3. Heat the oven to 180°C / 350°F / Gas Mark 4.
  4. Take a teaspoon of dough at a time to roll into little balls and place on a parchment-lined baking tray.
  5. Press each ball of dough gently in the centre with your thumb and fill each indentation with a little jam.
  6. Bake on a middle shelf for 10 minutes, or until lightly browned. Remove from the oven and transfer to a cooling rack.
  7. The cookies should have a crisp outer shell but be light and fluffy inside. Store in an airtight container - although be aware that due to the inclusion of nut butter and jam the longer these are kept, the softer they will become.
Preparation time does not include time in the fridge.
1 flax egg can be used in place of the apple puree, if desired (1 tbsp ground flax seeds, 3 tbsp water)
Recipe by The Whole Ingredient at