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.
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)
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!