Christmas Thumbprint Cookies

If you're looking for a treat to nibble on over the festive holiday, or perhaps to make and gift to a friend, then don't overlook these morsels. The filling is crazy delicious and it takes all kinds of self control to not just shovel it into your face before filling the cookies. Consider yourself warned!
5 from 1 vote
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Snack
Cuisine Global
Servings 24 cookies
Calories 118 kcal



  • 2 Tbsp full fat coconut cream
  • 1/2 cup cashews
  • 2 Medjool dates pitted
  • 2 Tbsp pure maple syrup
  • 1 tsp mixed spice
  • 1/2 tsp nutmeg
  • 1 tsp vanilla bean paste


  • 5 Medjool dates pitted
  • 1 1/4 cup almond flour
  • 1/2 cup oat flour
  • 2 Tbsp pure maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp flax meal (ground flaxseed)
  • 1 tsp vanilla essence
  • 1/3 cup nut butter room temperature
  • 1/4 cup unsweetened plain plant milk
  • 1/4 tsp sea salt
  • 1 tsp mixed spice
  • Macadamia nuts chopped, to decorate



  • Refrigerate a can of coconut cream at the back of the refrigerator overnight. When ready, open the can and scoop out 2 Tbsp of the thick coconut cream and add to a high-speed blender.
  • Next, soak the dates and cashews together in a bowl of boiled water for 30 minutes. Discard water and add them to the blender.
  • Add the remaining filling ingredients to the blender and process until smooth, stopping to scrape down the sides of the blender as necessary. If the mixture is too thick, add a little water to allow the blades to keep processing.
  • Transfer to a small bowl, cover and put in the fridge to thicken further.


  • Preheat the oven to 180°C (350°F). Line one (or two) baking sheets with baking paper. Set aside.
  • Place the dates in a food processor and process just to break them up, about one minute.
  • Then add all the remaining ingredients into the food processor (except the macadamias) and process until everything is mixed well and the dough forms a lump.
  • Using a small amount of cookie dough, roll it into a ball and place onto the baking tray.
  • Once all the cookies have been rolled, take your index finger (or thumb) and press it firmly into the centre of the cookie ball to create a deep and slightly wide indentation. The cookies will rise slightly so you want a clear indentation. Do not break through the bottom of the cookie. Continue until all the cookies have an indentation.
  • Fill each cookie with the spiced filling. Pop a macadamia nut piece in the middle.
  • Place the unbaked cookies into a preheated oven and bake for 11 minutes. Then remove from the oven, allow the baked cookies to remain on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely.
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.

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