I’ve been on a cookie diet for the last few weeks while testing a bunch of vegan Christmas cookies. I think I’ve come to the conclusion that I love anything gingerbread flavour this time of year. So while I already have a classic and yummy vegan thumbprint cookie recipe on the blog, I felt the need to create a new recipe but this time with a gingerbread twist. These Lemon Gingerbread Thumbprint Cookies have a crisp outside, a chewy middle and are topped with a zesty and sweet vegan lemon curd filling. They truly bring holiday cheer.
This year I stocked up on molasses. With the way 2020 has been going, certain products keep disappearing off the shelves. First, it was toilet paper, then hand sanitizer then yeast. And I just had a feeling the next product that was going to go missing was molasses because Christmas is around the corner. I didn’t go crazy stocking up, I promise. But I was in one grocery store and I couldn’t find any, and the clerk said that everyone had been asking for it and they didn’t have any. Cue panic. So the next time I was out I went to a different grocery store, and there they had a good stock of it. So although I wasn’t quite out of my own container of molasses, I bought another one just in case. My go-to molasses is none other than Crosby’s Molasses. I grew up baking with it with my mom and I still continue to use it to this day. The panic disappeared as I placed my new container of molasses in the pantry.
But maybe I didn’t need to worry, because it looks like it’s actually ground ginger that is hard to find! Luckily I already have quite the stock of ginger so I am able to make these gingerbread thumbprint cookies with no problem. Fingers crossed, you have a little bit of ground ginger kicking around (you only need 1/4 tsp for this recipe!)
how to make a vegan lemon curd
The center of these gluten free thumbprint cookies is a zesty lemon filling. And although the process to make the vegan lemon curd involves a bit of whisking, it’s rather straightforward.
You simply add the lemon zest, lemon juice, maple syrup and coconut cream to a saucepan over high heat. Let the coconut cream melt and then once the mixture has reached a slight boil, add in the arrowroot powder to thicken the vegan lemon curd mixture. As you add in the arrowroot powder, whisk constantly to avoid any clumps from forming. Continue to whisk the mixture for another 2 minutes or so, until the mixture has thickened. You want the mixture thick, but not gluey. It still needs to be fluid and smooth. Then you take it off the heat to cool while the gingerbread thumbprint cookies are still baking. The vegan lemon curd will still thicken while it sits in the pot.
Once the cookies have cooled, you will then add the lemon filling to the hole you shaped in the cookies before the baking process. As soon as you add the filling you can enjoy the cookies but I highly suggest waiting 10 minutes or more to let the lemon filling set in the cookies. It will become more solid and a part of the cookie.
here are a few reasons why I love these gluten free thumbprint cookies, so listen up!
- I’m a huge gingerbread fan. I love a classic ginger cookie, but last year I created this Gingerbread Cheesecake and the filling had hints of lemon in it. I never would have thought gingerbread and lemon would be a delicious pairing but it truly was! So I figured I might as well try this combo in cookie form! And you can bet your bottom dollar that these almond flour thumbprint cookies are NEXT LEVEL.
- Honestly, these gluten free thumbprint cookies are Picky Husband Approved, and to me, that is always a good reason to include on this list. Adam doesn’t scarf down cookies as fast as me, but he sure made a dent in these cookies. And he’s been a great cookie tester these last few weeks with a new batch of some type of cookie coming out of the oven on the daily.
- If you are used to gluten free baking, this ingredient list of these almond flour thumbprint cookies is pretty straightforward. You most likely already have these flours in your pantry. Almond flour, oat flour and brown rice flour, tend to be my go-to gluten free flours to have on hand. I find they don’t have a weird texture or taste. The almond flour adds a nuttiness and sweetness and oat flour adds a nice wholesome flavour. You’ll find I tend to stick to some variation of these flours in most of my baking recipes.
Looking for more vegan Christmas cookies, look no further!
The Christmas tunes are in full swing, the lights are constantly glowing, the fire is lit and the oven is constantly on. But that’s what this season is all about right, making A LOT of cookies. Especially these gluten free thumbprint cookies. If you are a ginger fanatic and a lemon lover this recipe is going to be a hit. This recipe is a lovely twist on a classic cookie. These gingerbread thumbprint cookies are bound to be a new favourite in your cookie exchange this year.
Lemon Gingerbread Thumbprint Cookies
Ingredients
Wet Ingredients
- 1 flax egg (1 tbsp of flax meal mixed with 3 tbsp of water)
- 2 tbsp coconut oil (melted)
- 2 tbsp molasses
Dry Ingredients
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 cup brown rice flour
- 1 tsp baking soda
- 1/4 tsp ground ginger powder
- 1/4 tsp cinnamon
- pinch of sea salt
Lemon Curd Filling
- zest of 1 lemon
- juice of 1 lemon (roughly 1/4 cup)
- 3 tbsp maple syrup
- 1/2 heaping cup coconut cream (roughly the cream from 1 can of full-fat coconut milk- separated)
- 2 tsp arrowroot powder
Instructions
Cookie
- Preheat the oven to 350ºF and line a baking sheet with parchemnt paper.
- Prepare the flax egg by adding 3 tbsp of water to 1 tbsp flax meal. Stir together and let sit for 5-8 minutes, until a yolky consistency has formed.
- Melt the coconut oil and set aside.
- Combine all the dry ingredients together. Slowly add in the coconut oil, flax egg and molasses. Stir to combine.
- Once a cookie consistency has formed, evenly scoop the cookie dough into balls (roughly 2 tbsp of cookie dough per cookie). Roll into balls, place on the baking sheet and gently flatten with the palm of your hand. Using your thumbs, gently push a hole in the middle. Make it quite deep as the cookies will rise a little and if it is a shallow hole it will cover over during the baking process.
- Bake for 11 minutes.
Lemon Curd Filling
- While the cookies are baking, prepare the lemon filling.
- Add the lemon zest, lemon juice, coconut cream and maple syrup to a saucepan over high heat. Bring to a slight boil.
- Next, add the arrowroot powder, and whisk constantly while adding to avoid clumps. Boil for another 2 minutes, while whisking until the mixture begins to thicken. You want the filling to be thick but not gluey. Keep it thick but still smooth and fluid.
- Take it off the stove and let it sit while the cookies finish baking.
- Let the cookies cool on the baking sheet for 5 minutes, then gently transfer them to a cooling rack for 10 minutes. Let the cookies cool before adding the lemon filling. Add a spoonful of the lemon filling to each cookie. To let the lemon filling set in the cookie, let the cookies sit for at least 10 minutes with the lemon filling in them. Option to dig in right away but the lemon filling will be a little runnier than if you wait to let it set. Either way, they will taste delicious.
- Store cookies on the countertop in a sealed container once completely cooled.
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