Delish Vegan Thumbprint Cookies

This past weekend, Ry and I exchanged gifts with my parents.  This year, instead of spending money on items no one really needs, I have decided to get a little more creative!

 

The first thing we did was create a "Dinner of the Month" invitation.  We invited them to our house once a month to enjoy dinner with us - they loved it!  First up on the menu is Chicken Piccata in January!  Recipe to come!

 

In addition, we made a cute holiday themed container of Vegan Thumbprint Cookies.  I originally found the recipe on www.ohsheglows.com but also found it in a recipe book, "Eat, Drink, Be Vegan" which I ordered for my sister for her birthday in January!  I think the cookies were a hit so here's the recipe!

 

 

 

 

Ingredients

• 3/4 cup white flour
• 2/3 cup whole wheat flour
• 1/2 walnuts, finely crushed
• 3 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/4 cup + 1 tbsp pure maple syrup
• 2 tbsp brown rice syrup
• 1 tsp pure vanilla extract
• 1/2 tsp pure almond extract
• 1/4 cup coconut oil, melted
• 3 tbsp almond milk
• Approx 1/3 cup strawberry jam
• 1/2 cup pecans, crushed

 

Directions

 

Preheat oven to 350F.  Line a baking sheet with foil and spray with non-stick spray.

 

In a large bowl combine the flour, crushed walnuts, sugar, baking powder, cinnamon, and salt and whisk until combined.

 

In a separate bowl, combine the wet ingredients: maple syrup, melted coconut oil, vanilla, almond extract, brown rice syrup, and almond milk.  Stir well.

 

Add wet mixture to dry mixture and stir until just combined.

 

Roll the dough into balls.  Now roll the ball into the crushed pecans.  Now place the ball that is covered in pecans onto the baking sheet.

 

With your thumb and finger, press a large well (approx 3/4 inch in diameter) into the center of each ball (but don't go all the way through!) and shape it with your fingers, pinching the edges as go you around. 

 

Fill the hole with a generous amount of jam (the best part!).  Place cookies about 1 inch apart.

 

Bake in the oven at 350F for 17-18 minutes.  The cookies should be slightly firm to the touch.  Cool for about 15 minutes on the baking sheet.  Now, chill in the fridge for about 30 minutes before serving.

 

 

Photo from www.ohsheglows.com

Photo from www.ohsheglows.com

Photo from www.ohsheglows.com - great picture to see the consistency before rolling into balls

 

Photo from www.ohsheglows.com

 

 

Enjoy!
Photo from www.ohsheglows.com

 

www.ohsheglows.com mentions to use 3/4 cup + 2/3 cup stone-ground Kamut Flour instead of the White Flour and Whole Wheat Flour...but I couldn't find Kamut.  If you find it, let me know where!