Vegan Thumbprint Cookies
Makes: 12 Cookies
All I can say is YUM! These cookies were originally supposed to be a no-bake recipe.. After tasting one, my team and I, at exactly the same time, said, “Hey, why don’t we try baking them just to see what happens.” Well, what happened was these cookies became even more scrumptious and full of flavor, making for a super unexpected delightful surprise!
All I can say is YUM! These cookies were originally supposed to be a no-bake recipe.. After tasting one, my team and I, at exactly the same time, said, “Hey, why don’t we try baking them just to see what happens.” Well, what happened was these cookies became even more scrumptious and full of flavor, making for a super unexpected delightful surprise!
Ingredients
- 2 cups almond meal
- 1⁄4 cup pure maple syrup
- 1⁄2 cup unsalted, no added oil smooth almond butter
- 2 1⁄2 cups fresh strawberries, sliced
- 1⁄4 cup maple sugar
- 1 tablespoon lemon juice
Directions
Preheat oven to 350°F
- Place the cookie ingredients In a large bowl. Using your hands, mix all of the cookie ingredients together.
- In the palm of your hands, roll the dough into 12 small balls and place them on a parchment lined cookie sheet. Gently indent each dough-ball with your thumb.
- Mix strawberries and maple sugar in a medium saucepan over low heat. Cover the pot and simmer for 3 minutes or until the strawberries are soft and malleable.
- Remove the cover. Use a large fork to mash the strawberries in the pan.
- Stir in the lemon juice. Cover and simmer over low heat for another 5 minutes, mixing occasionally until the strawberries become jam like.
- Remove from heat.
- Using a small spoon, scoop small amounts of the jam to fill in the thumbprint indentation on each cookie.
- Place cookies on a parchment lined sheet pan and place in the oven. Bake for 15-18 minutes, or until just starting to crisp, yet slightly soft in the center.
We love them warm, but they’re just as good at room temp, or even frozen!
