Vegan Thumbprint Cookies
Ingredients
The cookie base
-
¾
cup
stone-ground kamut flour
-
⅔
cup
stone-ground kamut flour
-
½
cup
walnuts, finely crushed
-
3
tbsp
sugar
-
1
tsp
baking powder
-
¼
tsp
ground cinnamon
-
¼
tsp
kosher salt
-
¼
cup
pure maple syrup
-
1
tbsp
pure maple syrup
-
2
tbsp
brown rice syrup
-
1
tsp
pure vanilla extract
-
½
tsp
pure almond extract
-
¼
cup
coconut oil, melted
-
3
tbsp
almond milk
The filling
The coating
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, crushed walnuts, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, mix the wet ingredients: maple syrup, melted coconut oil, vanilla, almond extract, brown rice syrup, and almond milk.
- Combine the wet mixture with the dry mixture and stir until just combined.
- Roll the dough into balls, about 1.5 tablespoons each.
- Lightly wet your fingers and roll the balls in crushed pecans, then place them on the baking sheet.
- Press a well into the center of each ball with your thumb, being careful not to go all the way through.
- Fill each well with about ½ to 1 teaspoon of strawberry jam.
- Bake for 17-18 minutes until slightly firm to touch, then cool on the baking sheet for 15 minutes.
- Chill in the fridge for about 30 minutes before serving.
Nutrition Facts (estimated)
Servings
14-16 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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