These vegan thumbprint cookies are buttery, chewy and just involve 8 simple ingredients. Easy to put together and customize as desired.
- 1 cup pecans or walnuts
- 1 cup rolled oats
- 1 cup whole wheat pastry flour
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/2 cup peanut butter or almond butter
- 2 tbsp apple sauce
- 1/3 cup strawberry jam
- Preheat oven to 350F. To a food processor, add pecans, oats and salt and pulse until you achieve a course flour.
- Open the food processor and add flour, maple syrup, nut butter and apple sauce. Seal food processor again and pulse to combine ingredients again to evenly mix.
- Run food processor on low until a dough starts to form, making sure to scrape down edges as needed. If dough is too dry, process again with 1-2 tbsp more of apple sauce. If dough is too sticky, add 1-2 tbsp of flour and process.
- With a tablespoon or cookie scoop, scoop some dough into slightly wet hands and roll into a ball. Place all formed dough balls on a lined baking sheet.
- Using your thumb or the back of a tablespoon measure, gently press into the center of the dough ball to make a little crevice. If you notice the edges of your cookies cracking, gently pinch them back together again with your fingers.
- Spoon 1-2 tsp of jam into each cookie crevice making sure to smooth out.
- Place tray of cookies in the oven for 15 minutes then remove from oven and allow to cool.
This recipe can make 24-28 cookies. It’s all dependent on how much dough you use for each cookie. If you make a slightly bigger dough ball it will effect the number of cookies yielded.
You can opt for different flours. Use all purpose or spelt flour if you can’t find whole wheat pastry flour. If gluten free, use an all purpose gluten free flour instead.
The dough can be slightly sticky. Use slightly wet hands to roll dough balls without getting your hands messy.
Keywords: cookies, thumbprint cookies