Ahh raspberry almond thumbprint cookies. I have loved this cookie since I lived with my parents and baked cookies for Christmas (clearly I thing I’ve been doing for a long time LOL!) The recipe I used to use came from a “Woman’s World” magazine that my mom religiously bought and my sister and I loved to read through for all the hilarious weight loss tips they always plastered on the front cover.
The recipe was literally a tiny sliver on one of the pages and I think it was titled “Grandma’s Thumbprint Cookies” or something like that. They looked so delicious that they quickly became a holiday staple over the years with that one page dog eared so we wouldn’t forget what issue it came from.
Since going vegan, I’ve been determined to find a recipe that mimics the buttery goodness of the one I grew up with and I have to say that I’m pretty sure I’ve nailed it! I haven’t been able to find that page from many years ago, but I did find a Martha Stewart recipe that I adapted to a vegan version. I hope you all enjoy it as much as I do.
Vegan Raspberry Almond Thumbprint Cookies
Ingredients
- 1/2 C vegan butter Becel Vegan works the best
- 1/2 C granulated sugar
- 1 flax egg 1 tbsp of ground flax seed mixed with 3 tbsp of water
- 1 tsp vanilla extract
- 1/2 C ground blanched almonds
- 1/2 C raspberry jam
- 1 1/4 C all purpose flour
Instructions
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Preheat oven to 350*F. Prepare flax egg.
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In a mixer with paddle attachment, cream butter and sugar.
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Add flax egg and vanilla.
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Add flour.
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With a small cookie scoop, scoop dough and cover in ground almonds.
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Place on a parchment lined cookie sheet 1" apart.
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Using the end of a wooden spoon, push a hole into the centre of the cookie.
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Bake for 6 mins. Then remove from oven to repoke the hole if required.
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Bake for another 6 mins or until slightly golden.
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In another bowl, microwave raspberry jam for 15 seconds to make it runny.
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Spoon jam into the centres of the cookies. Allow to set for 15 mins.
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Store in an airtight container for up to 1 week.
