Vegan Cookies

Jam Thumbprint Cookies

By An Edible Mosaic

You can make this cookie dough up to 24 hours ahead and keep it refrigerated.

Pro tip

Step 1

Add the golden flaxseed meal and boiling water to a bowl; stir to combine. Let sit until thickened, about 3 to 5 minutes, and then stir it again. This is our “flax egg”.

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Step 2

Add the flax egg, coconut oil, sugar, maple syrup, and vanilla to a large bowl, and whisk to combine. Add the flour, baking powder, and salt, and stir to combine. Fold in the almond and coconut. Chill 30 minutes.

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Step 3

Measure out the dough into slightly heaping 1 tablespoons, and then roll into balls. Arrange the balls on prepared baking trays and press down until they’re about 2 inches wide.

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Step 4

Bake 12 minutes. Gently press the back of a 1-teaspoon-sized measuring spoon into the center of each cookie to make a well for the jam.

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Step 5

Add 1 teaspoon raspberry jam to each well. Return to the oven and bake until the cookies are a light golden color and the jam has set a little, about 7 to 8 minutes.

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