Vegan thumbprint cookies
In case you haven’t noticed yet, sugar is my vice. At least I try to make sure my sugar fixes are made with heart-healthy monounsaturated fats instead of butter or shortening. And with that preamble, I will admit it: these cookies are quite high in both sugar and fat. Trust me, I deserve both today – and I’m sure you do, too.
I’ve seen a few versions of this jam-topped cookie floating around, but I like the one I’ve devised because my addition of almond butter gives them the dry crumbly texture of a peanut butter cookie. Of course, you can go all the way and substitute peanut butter for the almond butter – giving you a true PB&J cookie.
Vegan Thumbprint Cookies
1 c. finely ground walnuts
1 c. whole wheat pastry flour
1 c. oat flour
1/3 c. brown sugar
1/2 t. cinnamon
1/4 t. salt
2 t. baking powder
1/3 c. maple syrup
1 t. vanilla
1/2 c. organic canola oil or high-oleic safflower oil
2 T. almond butter
3-4 T. raspberry jam
Preheat oven to 350. Mix the dry ingredients in a bowl. Mix the maple syrup, vanilla, oil and almond butter in a separate bowl, then mix with the flour mixture just until combined. Form into balls about 1 1/4 inches in diameter and place on a cookie sheet covered in parchment paper (you can put them quite close together – they don’t spread much.) Make an indentation in each using your thumb and fill with about 1/4 t. jam. Bake for 16 minutes, until they start to turn slightly golden on the edges.
I can say from personal experience that these are a little bit of heaven on the tip of your tongue.
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I have everything but oat flour. Can I add oats to the food processor and create some?
Definitely! I do that all the time
Can I throw some oats in the food processor to make oat flour? I have everything else.