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A B & J Thumbprints

These gluten free, vegan cookies are VERY almondy, and delicious beyond belief! If you're a fan of good ol' PB&J these are for you, all grown up!

Recipe card by YummySmellscaEditorial by recipesvibrant · Updated October 15, 2026
Cookie & BrownieNutsCanadianVeganFree Of...Christmas
A B & J Thumbprints

Total time

60 min

Servings

40

Calories

120.2

Category

Dessert

These A B & J Thumbprints offer a refined, nutty twist on the nostalgic childhood classic, swapping traditional dairy for a rich, almond butter-based dough. Perfectly sized for holiday spreads, these vegan bites are a crowd-pleasing addition for anyone seeking a sophisticated, melt-in-your-mouth Christmas cookie.

Ingredients

Makes 40 servings

  • 3 flax seeds
  • 1/2 brown sugar
  • 2/3 stevia powder
  • 2 shortening
  • 1/2 almond butter
  • 2/3 vanilla
  • 2/3 glutinous-rice flour
  • 1/2 guar gum
  • 1/2 nutmeg
  • 1/3 baking soda
  • 1 salt

Method

  1. Heat oven to 375°F.

  2. In a small dish, whisk together flaxseed and almond milk. Set aside.

  3. In a large bowl, cream together brown sugar, agave, stevia, shortening and almond butter.

  4. Add flax mixture and the extracts, beating well.

  5. Whisk together ground almonds, flours, starch, guar gum, nutmeg, baking soda and salt.

  6. Add to the creamed mixture and stir in well.

  7. Shape into small balls and place on an ungreased cookie sheet.

  8. Press your thumb or fingertip into the centre of each cookie and fill with jam.

  9. Bake (one sheet at a time) 10 minutes, then cool 10-15minutes on the sheets before carefully transferring to a cooling rack.

Cook's notes

  • Ensure your shortening is at room temperature before creaming to prevent the dough from becoming greasy and to achieve the perfect thumbprint indentation.
  • The use of guar gum is essential for structure in this gluten-free friendly flour blend; whisk it thoroughly with the dry ingredients to avoid gummy clumps.
  • Lightly dampen your thumb with water before pressing into the center of each dough ball to create a smooth, clean cavity for your jam filling.
  • When using stevia powder, note that it lacks the moisture of sugar, so be sure your almond butter is creamy and not dry to maintain the dough's elasticity.

Easy swaps

  • Instead of stevia powder, use maple syrupUse a 1:1 ratio if you prefer a caramelized flavor profile over the neutral sweetness of stevia.
  • Instead of glutinous-rice flour, use almond flourProduces a denser, chewier cookie while maintaining the nutty undertones of the almond butter.
  • Instead of shortening, use refined coconut oilMust be chilled to a solid state first to mimic the structural integrity of shortening.
  • Instead of almond butter, use sunflower seed butterA perfect nut-free alternative that performs identically in terms of fat content and binding.

Frequently asked

Why use glutinous-rice flour in these thumbprints?

It provides a specific, chewy, mochi-like texture that pairs beautifully with the richness of the almond butter.

Can I use a different nut butter?

Yes, cashew or peanut butter works well, but be aware that the flavor profile will shift significantly depending on the oil content of the nut used.

Do I need to chill the dough?

While not strictly required, chilling the dough for 20 minutes before shaping prevents the cookies from spreading too thin in the oven.

Are these cookies suitable for large holiday parties?

Absolutely; this recipe yields 40 cookies, making them ideal for high-volume entertaining and gifting.

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