Christmas | Cookies | Healthy eating/specialty diet | Holiday | Recipes | Sweet | Valentines | Vegan

Thumbprint cookies (vegan)

February 10, 2016
stacked thumbprint cookies

These thumbprint cookies are filled with a homemade strawberry jam and made with a classic sugar cookie dough base.

They are a great treat to bake and share around Valentines’ Day or on the regular to have with a cup of tea. For a unique twist, try using blueberry, apricot, orange or even pineapple jams!

christmas thumbprint cookies

Thumbprint cookies are usually made around the holiday season but I like to make them for Valentine’s Day because there are already way too many holiday cookie options as is and adding one more onto the plethora of options I already have would simply make me go cookie crazy.

thumbprint cookie on board

Another reason why I like to make them around this time of the year instead is because berries start to get a little cheaper around this time of year and that means I get to put my homemade jam in the middle of them instead of using one that’s store bought.

We actually make a batch of jam in the summer during berry season but it never seems to last until the new year because we just can’t get enough of it.

stacked thumbprint cookies

What is a jam that you can’t get enough of? Mine has definitely got to be strawberry!

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Thumbprint cookies (vegan)
 
These thumbprint cookies are filled with a homemade strawberry jam and made with a classic sugar cookie dough base.They are a great treat to bake and share around Valentines' Day or the Holidays.
: Cookies
Yield: 12
Ingredients
  • ½ cup coconut oil (or butter)
  • ½ cup sugar
  • 1 egg (or 1 tablespoon flaxmeal + 3 tablespoons water)
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅔ cup jam of choice
Method
  1. Cream the coconut oil and sugar together in a large bowl until fluffy. Whisk in the egg and vanilla.
  2. Sift in the all purpose flour, sea salt and baking powder. Stir until a dough comes together. Refrigerate dough for 30 - 60 minutes. Preheat the oven to 350F.
  3. Scoop the cookie dough by the tablespoon onto a lined cookie sheet and press each of them down slightly so that they are coin shaped. Press your thumb into the center of each one and place 1 teaspoon of jam into the impression.
  4. Bake at 350F for 10 - 13 minutes or until golden brown.

This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!

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