Vegan Thumbprint Cookies
makes 14 cookies - Get in the holiday spirit with these healthy cookies! These soft cookies have a burst of bright jelly and are completely oil free, gluten free and vegan.
Ingredients
- 1 cup almond flour
- 1 cup oat flour gluten free if needed
- ⅓ cup coconut sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup soy milk or other plant-based milk
- 1 tablespoon apple cider vinegar
- ¼ cup jam of choice
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, oat flour, coconut sugar, baking soda, and sea salt until well combined.
- Pour in the vanilla extract, plant-based milk, and apple cider vinegar. Stir until a thick, soft dough forms.
- Use a 2-tablespoon cookie scoop to portion out the cookies and place it on the prepared baking sheet.
- Using your thumb or the back of a teaspoon, gently press an indent into the center of each ball, pressing about halfway through the cookie. Tip: If your batter is sticky, lightly dampening your spoon or thumb can help prevent sticking. (Careful not to hit the bottom or the jam may go through the cookie.)
- Spoon a small amount of berry jam into each indent, filling it just to the top.
- Bake for 13–15 minutes, or until the edges look lightly golden and the cookies feel set.
- Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack to cool.
Did you try this recipe?Let me know how it was!