Vegan Thumbprints (better than Whole Foods)

I have a confession to make, I LOVE the vegan thumbprints from Whole Foods. Another confession: I also LOVE the cheap and dirty sushi place in the UBC village…no extra charge for brown rice and they roll your sushi with a machine! How can you not love that? Anyways that’s a different story. Back to vegan thumbprints. They are delicious and I made them so here’s how to do it:

Vegan Thumbprints (adapted from here):

1 cup whole almonds
1 cup oats
3/4 cup flour of any type (I ground up buckwheat but  you could use whole wheat or white flour)
1/4 tsp salt
1/2 cup canola oil
1/2 cup maple syrup


1. Preheat oven to 350F. Grind up almonds and oats coarsely in a coffee grinder.

2. Place all dry ingredients in a bowl and slowly mix in oil and maple syrup.

3. Form into small-ish balls on baking sheet and poke an indent in the centre.

4. Fill the indents with jam. Bake for about 15 minutes until golden brown.

5. Allow to cool (this is important because they are a little crumbly when they first come out).

P.s. It is best to use homemade jam in this recipe. I used the jam my mum and I made from the summer raspberry crop.


5 Comments on “Vegan Thumbprints (better than Whole Foods)”

  1. shadow says:

    Would you recommend using homemade jam for the filling? Just asking…..

  2. shadow says:

    These look great mainly because Ivy is such a good foodtographer. I know they taste great too. Can’t wait to try them

  3. shadow says:

    I really like this recipe Ivy. They look really healthy.

  4. lisa says:

    ivy brought some of these to class today. it was amazing and so is she.

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