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Recipe: Vegan Raspberry Thumbprint Cookies

Posted Dec 02 2010 12:53am

I was sitting at home last night and had quite the little sweet tooth (or maybe it was the little baby in my belly? Who knows, but we’ll just blame her…).  I was thumbing through some fun websites and came across a recipe for Thumbprint Cookies , and that was when it all began.  My little brain started a’churnin’ and out came this delicious, scrumptious, perfect vegan recipe full of LOVE .   I hope you enjoy them as much as we did as there aren’t any left.

Vegan Raspberry Thumbprint Cookies

Makes 2 dozen

2 cups unbleached flour

1 cup almond meal

2 tsp baking powder

1/3 cup maple syrup

1/4 tsp salt

1/2 cup coconut oil, or other cooking oil

1/4 cup lemon juice

1 tsp vanilla extract

2 tsp almond extract

1 – 2 tsp orange zest (optional)

About 1/2 cup raspberry preserves (or any kind you fancy)


Preheat your oven to 325 degrees.

Combine your flour, almond meal, salt and baking powder in a medium sized mixing bowl.

Combine your oil, lemon juice, maple syrup, vanilla, almond extract, and orange zest (if using) into another medium sized mixing bowl.

Using an electric mixer, combine both the wet and dry mixtures (all the ingredients, except preserves) together until well incorporated.  Take your dough out of the bowl, make a little log out of it with your clean hands and place in on a cutting board or clean surface.

Grease a baking pan.  Take small golf ball sized portions (doesn’t have to be perfect) and make about 24 little balls.  Place your balls (not those ones you dirty mind :) onto your baking sheet and press your thumb (or forefinger) and make a dent in each on, hence “Thumbprint Cookies.”

Mix your preserves around in a small bowl until softened and dollop a small amount into each little thumbprint, making sure to get nice and messy if you so desire.

Place cookie sheet into your preheated oven and bake for about 20 minutes, or until they are starting to brown and firm up.  Remove from the oven once ready and serve immediately or when room temperature.  Make sure you get a few (or a lot) stashed away because these little suckers are gonna go fast.  Enjoy!

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