Vegan Thumbprint Cookies

Hey Y’all! You ask and you shall receive. I’ve been enjoying experimenting with different versions of a vegan cookie and each one is more delicious than the next!! I’m a crazy cookie lady all of a sudden. And my kids and hubby are quite okay with it. Maybe we should open a cookie stand or something; Or a drive through. Pull up and get a treat. What y’all think? Ok enough daydreaming. Let’s get to the recipe.

Ingredients

2 c Unbleached flour

1 c Organic cane sugar

1 c Organic unrefined coconut oil

1 tsp Kosher coarse salt

1 1/2 tsp Baking powder

1 Tbsp Butter flavored maple syrup

3 Tbsp Vanilla almond milk

2 Tbsp Vanilla extract

1/2 C Strawberry Fruit Preserves (or whatever flavor you like)

1. Preheat oven to 350.

2. Mix flour, salt, and baking powder in a bowl and set aside.

3. In a separate bowl, mix sugar, coconut oil, vanilla extract, syrup, and milk. Mix well until creamy.

4. Slowly add the flour mixture to the sugar mixture until well combined. (Note: if dough is too crumbly add additional Tbsp of milk and oil)

5. Once combined dough should hold together well on its own and even appear a little greasy. Roll out dough to approx 1/2″ thick.

6. Use a cookie cutter (or knife) to cut into even shapes and place on foil or parchment paper. If you have leftover dough, knead, roll and cut again until all dough has been used.

7. Use your thumb or the bottom of a teaspoon to form a well in the center of each cookie.

8. Put your preserves in a piping bag (or use a ziplock bag and snip the corner). Squish preserves inside bag to remove lumps.

9. Squeeze thin layer of preserves onto each cookie.

10. Place in oven for 14-15 minutes. Edges should appear slightly browned.

7. Let cool for 30 minutes so jelly can set (if you can wait) and enjoy!!

Makes 24-32 cookies

Let me know how yours turn out. Tell me what you think. And certainly if you have any questions, ask below.

Be blessed and Shalom!