• Messy Vegan Baker

Day 10: Vegan Thumbprint Cookies

These crunchy, buttery, sweet cookies are adorable and delicious! Plus, you can make them whatever flavor you want!

The recipe is form Mark Bittman’s How to Bake Everything.










Ingredients:


3/4 c coconut oil, softened

3/4 c granulated sugar

1 tsp vanilla extract

1 vegan egg replacer

2 c flour

1/2 tsp baking powder

1/2 tsp salt

1/2 c fruit jam or preservatives (whatever flavor(s) you want)

Directions:


Make the egg replacer and set it aside to gel

Cream the oil and sugar together until well combined and it looks smooth

Add in the egg replacer and vanilla and continue mixing until well incorporated

Stop the mixer, and add the flour, baking powder, and salt and mix until just combined

You can scoop them out and bake them, or you can wrap it in plastic wrap, and place it in the fridge for up to a day

Scoop the dough into tablespoon sizes and place them on an ungreased baking sheet

Heat the oven to 375 degrees F

With your thumb, make an indent in the middle of the cookie and fill it with the jam either with a spoon or pipe it onto the cookies

Optional: Freeze for about 10 minutes

Bake them for about 10 - 12 minutes or until the bottoms are just golden brown

Cool, and enjoy!

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