These vegan thumbprint cookies have become my and my boyfriend’s favorite cookies in my house! We have made them three times so far this holiday season :). I made them on my youtube channel which you can find by clicking here
This recipe is a “healthier” version with less sugar, oil and no white flour! They are vegan and gluten free. I use maple syrup as a sweetener but you can use regular sugar or agave! If you want a sweeter cookie, add 2 tbsp sugar in addition to the maple syrup.
how to make them:
I use a combination of oat flour and almond flour in this recipe. To make your own oat flour, take 1 cup of rolled oats and blend them in a blender until its completely smooth with no chunks or oat pieces. Mix the 2 flours and salt in a large bowl and set aside. In a separate mixing bowl, combine all of the wet ingredients. Next, mix the wet into the dry until a dough forms.
Use a 1/2 tablespoon measurement to scoop out the dough and roll it into balls in your hands. It helps if you wet your hands slightly so the dough doesn’t stick to you. Place the dough ball on a parchment lined baking sheet and press a 1/4 teaspoon into the ball to form an indent. Wet the tsp in soy milk before you press into the dough- this will prevent it from sticking. Repeat this process with the rest of the dough.
Next, fill the indent with 1/4 tsp scoop of your favorite jam. I like to use Trader Joe’s organic fruit spread with no added sugar. I like the strawberry one because it doesn’t have seeds, but you can use whatever jam you like! Bake the cookies for 12 minutes at 350 degrees on the top rack. When you take them out let them cool on the baking sheet for another 10-15 minutes. Sprinkle confectioners sugar on them if you want!
VEGAN THUMBPRINT COOKIES
Equipment
- Blender
Ingredients
- 1 cup rolled oats blend into flour
- 1 cup almond flour blanched
- 1/8 tsp salt
wet ingredients
- 1/4 cup maple syrup
- 1 tbsp sunflower oil or other neutral tasting oil
- 1 tsp vanilla extract
- 2 tbsp soy milk or other plant milk
- raspberry or strawberry jam
Instructions
- 1. Line a baking sheet with parchment paper. Preheat oven to 350 degrees.
- 2. Blend the oats into flour using a blender. You could also use a food processor but the flour wont be as smooth. Blend for about 30 seconds. Pour oat flour into mixing bowl.
- 3. To the oat flour add the almond flour and salt and mix well. Set aside.
- 4. In a small bowl mix together the maple syrup, oil, vanilla and soy milk.
- 5. Combine the wet ingredients into the dry and mix until it forms a dough.
- 6. Use a 1/2 tablespoon to scoop the dough into balls. Roll the dough in your hands to make a perfect ball (it helps if your hands are slightly wet for this process so the dough doesn't stick to your hands). Place on a parchment paper lined baking sheet. Use a 1/4 teaspoon to press a circle indent into the cookie. It helps if you wet the tsp measurement so it doesn't stick to the dough when making the indent. Repeat with the rest of the cookies.
- 7. Use a 1/4 teaspoon to spoon jam into the indent. Repeat with the rest of the cookies.
- 8. Bake at 350 degrees on top rack for 12-13 minutes until the bottom of the cookies are golden brown. Let them cool on the baking sheet for 10-15 minutes afterwards.
- optional* sprinkle confectioners sugar on the top of the cookies using a sieve/ sifter.
