A classic cookie recipe that you should have in your home this holiday season. These Vegan Thumbprint Cookies will make your tastebuds a little jollier, your heart a little bigger, and your smile a little wider. They add just a little extra sweetness to your life in this festive BUT busy season that is upon us.
The Picky Husband LOVED these. These raspberry thumbprint cookies are for sure going to be a regular treat in our household. They are chewy on the inside, crisp on the outside, nutty, and sweetened to perfection, they are just a damn good cookie.
When I was thinking of what holiday cookie to create, chocolate something came to mind because… it’s chocolate. But I was craving something just a little different and I didn’t want to overload you guys with chocolate recipes (would that really be that bad though?). So here I give you a break from chocolate to enjoy a healthy cookie.
This recipe is automatically healthy because there are raspberries in it- right? Kidding of course. But they ARE low in sugar, and have fibre and protein in them to help balance out the sweetness.
Make these yummy cookies this December. They should definitely be on your holiday baking to-do list as they are just a pleasing and delightful cookie to eat this season.
vegan thumbprint cookies
time to make: 45 minutes
- 2 cups OAT FLOUR
- 1/2 cup ALMOND FLOUR
- PINCH OF SEA SALT
- 1/2 teaspoon CINNAMON
- 1/2 teaspoon BAKING SODA
- 1/4 cup UNSWEETENED SHREDDED COCONUT
- 1 FLAX EGG (3 tablespoons of ground flax mixed with 1 tablespoon water- let sit for 5 minutes until ‘yolky’ consistency has formed).
- 1/3 cup MAPLE SYRUP
- 2 tablespoons COCONUT BUTTER
- 2 tablespoons COCONUT OIL (MELTED)
- 1 teaspoon VANILLA
- 1/4 cup PECANS (optional)
- 1 cup RASPBERRIES (if frozen, let thaw before blending)
- 1 tablespoon MAPLE SYRUP
- 1 tablespoon CHIA SEEDS
- Preheat the oven to 350F
- Prepare the raspberry filling. Add the raspberries and maple syrup to a food processor, blend until smooth. Slowly, with the blade still moving, add the chia seeds. Then pour into a jar and pop into the fridge for 10 minutes.
- Next, prepare your flax egg, and set aside.
- If you do not already have coconut butter handy, you can make your own. Follow the directions here (step #1). It’s quite simple!
- Whisk the wet ingredients in a saucepan over low heat (coconut oil, maple syrup, coconut butter, vanilla).
- Combine your dry ingredients together. Leave the flax egg and the pecans to the side for the moment.
- Add your wet ingredients to the dry.
- Next, add the flax egg, mix until thoroughly combined, then toss in the pecans.
- I divided the dough into golf sized balls, using slightly wet hands as the dough can get sticky. Place on lined baking sheet.
- With slightly wet hands, press down the middle of the cookie and add 1 teaspoon of raspberry chia jam to the middle of the cookie.
- You will have leftover jam, but it is PERFECT for your toast in the morning.
- Bake the cookies for 20-22 minutes- until golden brown on top. Let cool for 5 minutes on the baking pan before moving to a cooling rack for 5 minutes. Then enjoy!
- Store in an airtight container.