April 17, 2011

Vegan Thumbprint Cookies

Thank you, Alyssa for introducing me to this recipe! 

Cookies for breakfast!  It's ok; they're vegan.
Whenever I see a recipe described as "life changing," I feel like I'm Marty McFly and Biff is calling me chicken!  OH YEAH?  I'll be the judge if it's life changing or not!  Let me prove you wrong! How could cookies possibly change my life?!?  I accepted this challenge and am happy to report that these cookies are life changing in the sense that it's now acceptable for me to eat cookies for breakfast.  That in itself is a good enough reason to make these.  They pair ridiculously well with my morning cappuccino & make a fantastic snack in the afternoon with some tea.  They are like an energy bar in cookie form! 
{ intro & recipe via shutterbean }

The following recipe yields a whoppin' 4 dozen cookies.
Since it was past 9:00 PM when I was overcome by a sudden and powerful desire to bake cookies (my alternative was reading for Wills & Trusts.  I chose cookies.  Never a poor life choice, friends.), I decided to not go cookie-factory buckwild (like I usually do) and stick to a more reasonable amount and a less time-consuming option. Plus, what if - God forbid - they turn out inedible?  If you share the same fear and concerns, cut the recipe in half for 2 dozen, 2 inch cookies.

The Jam Lineup (L-R): Plum; Raspberry; Strawberry

  • 2 cups whole almonds (I used some walnuts too)
  • 4 cups regular oats
  • 1/4 tsp. salt
  • 1 1/2 cups flour, divided (1 1/4 cup first; 1/4 second)
  • 1 cup canola oil (I used 1/2 c. canola and 1/2 c. olive oil)
  • 1 cup maple syrup (I used Aunt Jemima & TJ's honey)
  • Your fave jams... or if you're like me, whatever you find in the fridge


1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

2. Pulse almonds in a food processor.  Chunky is fine, but make sure it's not too fine/ powdery. Place chopped almonds in a large bowl.

3. Grind the oats and salt in the food processor until it turns into a fine meal.  Add this to the large bowl with almonds.  Add 1 1/4 cup of floor to the bowl and reserve the remaining 1/4 cup.  

L-R: oats; flour; nut mixture
4. Pour the oil into the bowl, followed by the maple syrup, and thoroughly mix the dry ingredients until everything is combined.  If the dough is on the runnier side, use the reserved flour.  Let the mixture sit for 15 min. 

After the addition of syrup and oil
5. Form the dough into rough balls around the size of a whole walnut.  Place the balls on a cookie sheet about an inch apart.

Looks like mini donuts!
6. Using a small spoon (or your thumb for authenticity's sake), press down on the top/ middle of each ball until a little indentation forms.  Make sure it's deep enough to fill up with jam, but not that it hits the bottom of cookie.  Fill the indentation with your jam of choice.

7. Bake for about 15 min. or until cookies begin to brown slightly.  Remove from oven and let them cool for ~15 min. on the cookie sheet.  Then, transfer to a cooling rack to cool further.  

Oopsies - a few fell apart... but still yummy!

Don't let the word "vegan" scare you off, my friends.  These little suckers are winners!
Cookies for breakfast!

yield: 4 dozen cookies, 2 inch cookies
type: Dessert
difficulty: Easy
cost: $

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