Monday, December 12, 2011

Thumbprint Cookies

It's cookie baking season, and I have a simple, fabulous recipe for you. A friend sent it to me from another website, so I'm just going to pop you over the kitchn for some festive little Life-Changing Vegan Thumbprints.

I'll add a few notes to the original recipe:

I had some nut pulp in the fridge from my last batch of Nut Milk, so used it instead of chopping more almonds. 

I used organic rolled oats, the slow cooking kind, and the resulting cookies are probably not as soft as they would have been if I'd used quick cooking oats. I'll try it both ways and see what I prefer.

Canola oil creeps me out, and I won't have it in my house. I used melted coconut oil in this recipe with wonderful results.

I ended up using the entire 1 1/2 cups of flour. I used white whole wheat flour, which is a type of wheat, not a bleached flour. I'm sure you could substitute other types of flour if you're gluten sensitive.

Organic, all fruit jam is perfect for these treats, and I also used date halves on some of them. Good stuff.

That's it. Go make some cookies, and meet me back here later!

Update - December 13

I made these again today, using the quick-cooking oats suggested in the recipe. I also used 1/2 coconut oil and half Earth Balance "butter" - which comes in stick form, just like regular butter - melted together in a little saucepan. For the nuts, I used 1/2 almond pulp and 1/2 chopped walnuts. The result was a far superior cookie to the first batch I made. These are softer and more delicate, and the "butter" adds a really nice flavor. This is how I'll make them from now on!