Cranberry Orange Thumbprint Cookies – Made with orange zest and cranberry jam, these cookies are a delicious and festive treat. Nobody will ever guess that they are vegan and gluten free!
Can you believe we’re only a few weeks away from Christmas? If you haven’t solidified your baking list yet, be sure to add these cookies to your list.
These are based on my Peanut Butter and Jelly Oatmeal Cookies. Have you tried them yet? You are one of my favorites! One bite takes me right back to childhood.
The main differences in this recipe is that we incorporate orange zest into the cookie base, cranberry jam instead of jelly, and a milder nut (or seed) butter that allows the cranberry and orange flavors to shine through. They are so festive I can hardly stand it. Not to mention, the cookie base is made with wholesome ingredients like oatmeal and almond flour, making them nutritious enough to eat for breakfast.
Ingredients and possible substitutions
- almond flour Almond flour is key to giving these cookies their soft and buttery texture, so I don’t recommend any substitutes. Bob’s Red Mill is my favorite brand because it’s super finely ground, which makes it great for baking. Also, I love that it’s certified gluten-free for all my friends who can’t have gluten.
- Oatmeal (Oatmeal)- You can use all of the oatmeal or less than 1/2 cup of the oatmeal for oatmeal. I’ve made them both ways (the oatmeal version is pictured here) and I prefer the chewy texture that using oatmeal gives them. Make sure your oatmeal is also certified gluten-free if you’re baking for someone with allergies. All-purpose flour would probably work as a substitute too.
- baking powder and salt We don’t want the cookies to rise too much, so a little baking soda will do. Using a little salt will help balance out the sweetness. I usually opt for 1/2 teaspoon, but feel free to reduce it to 1/4 teaspoon if you’re sensitive to salt (or omit if your nut butter is salted).
- cashew butter I find cashew butter to be the most mildly flavored option, so I chose it to bring out the cranberry and orange flavors. I’ve also used tahini with good results as I personally find tahini to be fairly mild. Almond butter would be another good option, although keep in mind that it adds more almond butter flavor to the cookies. I haven’t tested these with coconut oil or vegan butter, although it seems the latter works well. If you want to try coconut oil I would probably reduce the amount to 1/3 cup.
- Pure Maple Syrup Using a liquid sweetener adds moisture to the cookies, so unfortunately it’s not equally interchangeable with granulated sugar. Honey is thicker, so some water may be needed to dilute it.
- vanilla extract If you run out of vanilla, don’t worry. You can do them without. They’re better with vanilla, but it’s not a make-or-break ingredient.
- Orange peel- Freshly grated orange zest brings these cookies to life. It’s essential.
- lingonberry jam Making your own cranberry jam is super easy. I have a recipe here (you can omit the chia seeds if you like) that I always make with cranberries, fresh or frozen. You can also use store-bought jam if you’re in a pinch. Just make sure you try it first as some brands can be very tart.
How to make fingerprint cookies
- Sift together almond flour, oat flour, rolled oats (if using), baking powder, and salt.
- In a separate bowl, stir together the cashew butter, maple syrup, vanilla, and orange zest.
- Add the dry ingredients to the wet in the bowl. Stir until a dough forms.
- Roll the dough into balls, then press the center down with the back of a teaspoon (or your thumb will do).
- Bake for 10-12 minutes. Let cool down.
- Top with cranberry jam and enjoy!
storage tips
If you want to make these before an event, I suggest waiting until day to add the cranberry jam.
Otherwise, to store leftovers, place them in an airtight container with parchment paper in between. Seal and then store in the fridge for up to 1 week.
Cranberry Orange Thumbprint Cookies
These Orange Zest and Cranberry Jam Whole Wheat Cookies are a delicious and festive treat!
Servings: 18 Cookies
- 1½ cups oatmeal, Sub ½ cup flour for oatmeal, if desired
- 1 Cup almond flour
- 1 teaspoon baking powder
- ¼-½ teaspoon fine sea salt
- ½ Cup cashew butter, see notes for subs
- ½ Cup pure maple syrup
- 1 tablespoon water or milk
- 1 tablespoon Orange peel
- 1 teaspoon vanilla extract
- 8th ounces cranberry jam, store bought or homemade
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If you’re making homemade cranberry jam, do this step first and let your jam set while you make the cookies.
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Preheat the oven to 350°F, then line a baking sheet with parchment paper or a silicone mat.
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In a large bowl, combine cashew butter, maple syrup water or milk, orange zest, and vanilla extract. Whisk until smooth.
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In a separate bowl, mix together the oat flour (and rolled oats if using), almond flour, baking powder, and salt. Sift together, then add to bowl with wet ingredients and mix until a dough forms.
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Using a scoop or spoon, scoop out about 1 large tablespoon of batter at a time. Roll into balls with your hands and place a few centimeters apart on the baking sheet. Press the center of each ball with the back of a teaspoon while flattening the cookie. This should leave a well in the center for the cranberry jam. When you have done this with all the cookies, bake them in the oven for 10-12 minutes. Set aside to cool.
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Once the cookies have cooled, place about a tablespoon of cranberry jam in the center of each cookie. Serve immediately and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Calories: 143kcal, Carbohydrates: 16G, Protein: 4G, Fat: 8thG, Saturated Fatty Acids: 1G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 2G, Sodium: 36mg, Potassium: 120mg, Fiber: 1G, Sugar: 6G, Vitamin A: 1ie, Vitamin C: 0.5mg, Calcium: 42mg, Iron: 1mg
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