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
- 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
Preheat oven to 350*F. Prepare flax egg.
In a mixer with paddle attachment, cream butter and sugar.
Add flax egg and vanilla.
With a small cookie scoop, scoop dough and cover in ground almonds.
Place on a parchment lined cookie sheet 1" apart.
Using the end of a wooden spoon, push a hole into the centre of the cookie.
Bake for 6 mins. Then remove from oven to repoke the hole if required.
Bake for another 6 mins or until slightly golden.
In another bowl, microwave raspberry jam for 15 seconds to make it runny.
Spoon jam into the centres of the cookies. Allow to set for 15 mins.
Store in an airtight container for up to 1 week.