Healthy Thumbprint Biscuit Cookies

Valentine’s day is shortly approaching. Everyone knows that Valentine’s day is notorious for being a day full of sugary, unhealthy treats that leave you feeling awful at the end of the day. Well, why not try a healthier option that still feels like a fun splurge? My daughter and I had a lot of fun making these together, and then eating them together (of course).

Healthy Thumbprint Biscuit Cookies

This is an old recipe that I used to make but I tweaked it a bit to make it healthier. I reduced the oils amount by more than half and cut the sugar in half as well.

I used our homemade mixed berry chia seed jam for this recipe and it was great! I also used our easy homemade crockpot vegan yogurt for this.

5.0 from 2 reviews
Valentine's Day Healthy Thumbprint Biscuit Cookies
Cook time
Total time
Serves: 30 cookies
  • 2 cups wheat flour
  • ¼ tsp sea salt
  • ⅓ cup sugar
  • ½ cup vegan butter or coconut oil, melted
  • ½ cup vegan yogurt (see the link below for my easy homemade vegan yogurt)
  • ½ tsp almond extract
  • jam
For the Icing Drizzle
  • ½ cup powdered sugar
  • ¼ tsp almond extract
  • 2½ tsp milk
  1. Mix together the wheat flour, salt, baking soda and sugar in a medium sized bowl. Add in your butter, yogurt and almond extract and stir until they are thoroughly incorporated.
  2. Shape the dough into heart shapes or just roll into 1 inch balls and then flatten on your greased cookie sheet.
  3. Push your thumb into the center of your cookies, making an indentation for the jam. Add a spoonful of jam to the center of your cookies and bake them in the oven for 13-15 minutes at 350 degrees.

I hope your Valentine’s Day is wonderful and shared with lots of loved ones!


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  1. Shira says:

    One more thing. This time I used some oat flour (a bit less than 1 cup) in place of some of wheat and it was light and delish. I just pulsed up some old fashioned oats. Oatmeal has fallen out of favor with my kids so I try to sneak it in sometimes .

  2. Shira says:

    Hi again!!
    Made these again this year. Used Crofter’s strawberry jam instead of making the chia jam from scratch but we did use the frosting (didn’t get around to it last year) and that totally kicked it up to the next level. I love the chia jam recipe, though, and I make it frequently for other uses. Used the jam on latkes which was delish.

    Thanks again for a great recipe 🙂

  3. Shira says:

    OK, follow up… I just used 1 tsp. So let’s just see! Also wasn’t sure how thick to make them, nor how much the jam would spread out, as I have never made this kind of cookie before. I thank you for the recipe.

  4. Shira says:

    Baking soda, how much??

    Please help!! I am about to make these cookies with my kids (valentines day parties at school were delayed due to a snowstorm) and the amount of baking soda is not listed in the ingredients!

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