Vegan Almond Thumbprint Cookies
Vegan almond thumbprint cookies are a delicious and healthy treat that are perfect for any occasion! These cookies are made with almond flour, vegan butter (almond butter) and maple syrup, and are free of dairy, eggs, and gluten. They're also super easy to make - just mix all the ingredients together, form into balls, and press your thumb into the center of each cookie before baking. The result is a soft and chewy cookie with a crisp outer edge and a gooey, almond-y center. Yum!
You can choose what you want to put in the little thumbprint - I generally like to put either jam, vegan whipped cream or vegan marshmallows (yes delicious!) - just use the base recipe and then you can choose in the end what you want to add.
Prep Time: 25 Minutes
Cooking Time: 10 Minutes
Ingredients for 20 cookies:
Almond Flour - 200g
Almond Butter - 80g
Male Syrup - 85g
Vanilla Extract - 1 teaspoon
Preparation:
We start by pre-heating the oven to 160°C and preparing our baking sheet with parchment paper.
Take a bowl and add the almond flour as well as the almond butter (at room temperature). Mix lightly and then add the maple syrup and the vanilla extract. When you work with dough, it should be soft and pliable. You should be able to press it easily with your fingers.
Divide the dough into 20 pieces and make balls with each piece rolling them in your hands. Put all the balls on the baking sheet making sure they have enough space between each ball. Flatten the balls very slightly and then take your thumb and make a thumbprint in the cookie (the famous thumbprint cookie!). You should make a small crater with your thumb so that you can fill it with something.
Now fill each cookie with your preferred filling (if you are using jam or for example marshmallows). If you are using vegan whipped cream add it when the cookies are out of the oven.
Bake the cookies for 12 minutes until they are not super golden but the edges are starting to get crispy and golden. Now remove them from the oven and make sure you let them cool before
Bake the cookies for 10-12 minutes or until the edges begin to turn golden. The cookies themselves will still be quite pale.
Remove from the oven and let the cookies cool on a cooling rack before enjoying them.
If you want to fill your thumbprint cookies with vegan whipped cream or for example melted chocolate you definitely can but fill them when they are out of the oven and then let them cool.