Vegan Thumbprint Cookies

17 Mar

It’s almost spring & it certainly feels like it already.

My friend Gowri, who’s vegan, came over for a visit today. I wanted to make her something yummy for merienda so I tried out this thumbprint cookie recipe. I substituted more pecans in place of the rolled oats as I only had 1/2 a cup left. They turned out delicious! We ate four in one sitting, with tea of course.

[ Ingredients ]
– 1 1/2 cups pecans
– 1/2 cup rolled oats
– 1 cup whole wheat pastry flour
– 1/2 cup canola oil
– 1/2 cup maple syrup
– 1/4 teaspoon salt
– fruit juice sweetened jam (I used lingonberry jam on some & strawberry preserves on the others)

[ Process ]
– preheat oven to 350°F
– put the pecans & rolled oats into a food processor and pulse until coarsely ground
– transfer into a bowl & add whole wheat pastry flour, canola oil, maple syrup & salt, stir to combine well
– use an ice-cream scooper to scoop out the dough, I filled the scooper only a little bit over half
-scoop out onto 2 baking sheets, spacing cookies 2 inches apart
– press your thumb gentry down the center of each cookie to make an indentation
– spoon a scant teaspoon of jam into each indentation
– bake cookies until golden brown and just firm around the edges, 15 to 20 minutes
– transfer to a rack to let cool completely
– serve immediately or store between layers of waxed paper in an airtight container

Makes about 14 cookies. I think I’m gonna make more soon.


3 Responses to Vegan Thumbprint Cookies



March 17th, 2011 at 9:34 pm

lmfao @ “a scant teaspoon.” ha!



March 18th, 2011 at 2:12 am

Shut it, Jacobson! Those were from the original instructions :P



March 18th, 2011 at 8:29 am

yum! can’t wait for our next tea time :)

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