Vegan Thumbprint Cookies Recipe with Raspberry Jam
This life changing vegan thumbprint cookies recipe is crunchy with the nutty flavor of almond, the richness of coconut, and the sweet/tart fruitiness of raspberry jam.
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”.
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.
Put a piece of plastic wrap directly on the dough, and refrigerate 30 minutes. The mixture will be a bit dry and crumbly, but should hold together when squeezed.
Meanwhile, preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat baking mats.
Measure out the dough into slightly heaping 1 tablespoons, and then roll into balls. Arrange the balls on the prepared baking trays and press down until they’re about 2 inches wide.
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. 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.
Notes
Storage: Store these cookies in an airtight container layered between pieces of wax paper. They will keep at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Make Ahead: When you chill the cookie dough before baking, you can refrigerate it up to 24 hours (instead of just 30 minutes). If you chill for 24 hours, let it sit at room temperature for 20 minutes before scooping the dough.
Adaptation: Recipe adapted from from the Straight From the Earth cookbook by Myra Goodman and her daughter Marea Goodman (Chronicle Books; March 2014).