No-bake Strawberry Thumbprint Cookies (Gluten-free, RSF, Vegan)

Three things no one could possibly hate: Cookies, recipes that are no-bake, and something a lil’ sweet. Well, lucky for you, this recipe is a combination of all three! Behold, the no-bake strawberry jam thumbprint cookie.

No-bake Strawberry Thumbprint Cookies - Gluten-free, RSF, Vegan - Riri's Recipes

Whether you’re a beginner baker or not, no-bake is the easiest and quickest way to make something delicious. In my opinion, some of the best desserts are no-bake, and the desserts that guests seem to love the most!

All you need is 30 minutes of your time and a food processor, and you’ll have these cookies ready in no time. The cookie is made up of 2 ingredients (not counting water!!) and the jam is homemade (although you can use store bought if you are in more of a hurry to make these and have a favourite jam.

The beauty of making the jam that goes in the middle of the cookie is that: (1) You know what’s going into your jam
(2) There is no added sugar
(3) You’ll have extra jam to eat for weeks!

These cookies are:

  • Chewy
  • Naturally sweetened
  • Soft
  • Fresh
No-bake Strawberry Thumbprint Cookies - Gluten-free, RSF, Vegan - Riri's Recipes

Now, let’s get into the recipe!

If you make these cookies, don’t forget to share them with me by tagging me @riris_recipes on Instagram!

No-bake Strawberry Thumbprint Cookies (Gluten-free, RSF, vegan)

Servings: 29 cookies
Cook Time: No bake!

For the Jam:

  • 1 1/2 cups frozen strawberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1/4 cup + 4 tbsp hot water

For the Cookie:

  • 3 cups pitted dates, soaked in hot water for ~10 minutes
  • 2 cups oats
  • 1/4 cup hot water


  1. Place dates in a cup and let them soak for ~10 minutes.
  2. In the meantime, begin making the jam by placing frozen berries and hot water in food processor. Pulse until sorbet textured is formed.
  3. Add in chia seeds and maple syrup until same texture is achieved.
  4. Transfer jam into a jar, close lid, and place in fridge to thicken.
  5. Soak dates and place into empty food processor and add in oats and hot water. Blend until a ball of dough forms.
  6. Place parchment paper on an aluminum tray, and using a cookie scooper or a spoon, form balls of dough and place on tray.
  7. Once cookies are formed into balls, press your thumb into each one, forming a hole to place the jam inside (make sure dough around the outside of the cookie is high enough so jam does not spill out!).
  8. Once completed, place tray in freezer to let cookies harden slightly before placing jam inside.
  9. After 10 minutes, remove jam from fridge and cookies from freezer, and using a teaspoon, pour in 1/2 to 1 teaspoon of jam into each cookie. Repeat for all cookies.
  10. Place cookies back into freezer to harden for about 10 minutes. Remove from freezer 10-15 minutes before enjoying!


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