These vegan thumbprint cookies are an easy-to-make treat that are perfect for when you need some sweet finger food for display then for devouring.
Essentially, these quaint cookies are just peanut butter shortbread with your favorite jam in the center. They’re flakey, bite-sized, and just sweet enough without overdoing it. And who doesn’t love the combination of peanut butter and jam? It’s a tried, tested and true classic.
You can use any kind of fruit preserve in the center. I would personally recommend cherry or raspberry, but do what you want. Just be sure not to overfill the cookies or it’ll be like eating spoonfuls of jam – too sweet and gooey. You only really need about half a teaspoon or so.
Also, the shortbread has a tendency to crack around the edges when you press down into it with your thumb (hence thumbprint), but don’t worry about getting a perfectly smooth-looking thumbprint cookie. Just repair the edges like you would pie crust, mending it by pinching the dough back together.
Lastly, I made my thumbprints about the size of a half-dollar or watch face, and so the bake time will reflect that; however, you can make yours a little smaller. Hey, everyone has different sized thumbs. If you do, the bake time should be less, of course, but you’ll probably get 3 to 5 more cookies out of it.
So make these cookies if you’re thumbs are lazing around not doing much these days, and I guarantee that you’ll get a thumbs-up in appreciation from anyone who has the pleasure of trying one of these vegan thumbprint cookies.
PB&J Thumbprint Cookies
Equipment
- Oven
- Baking Sheet with Parchment Paper or Silicon Baking Mat
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- ⅓ cup coconut oil, melted
- ⅓ cup brown sugar, packed
- ⅓ cup smooth peanut butter
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1½ – 2 tablespoons soy milk
- Couple tablespoons your favorite fruit jam or preserves
Instructions
- First things first, preheat the oven to 350°F(~175 degrees Celsius), and then combine the ground flaxseed with warm water in a small bowl, and set that aside to thicken, about 5 minutes.
- Combine the coconut oil, brown sugar, peanut butter and vanilla in a large mixing bowl. Whisk until it is smooth. Then add the ground flaxseed and whisk again.
- Sift your flour and salt together, and then incorporate that with the wet ingredients. Add the soy milk, and use a spatula to gently fold everything together. After that, use your hands to really make sure it becomes a dough. Use the additional 1/2 tablespoon soy milk if the dough is dry and pebbly and doesn't stick together well.
- Take about half tablespoon of dough, and press it into a compact circle. Lay the circles on a prepared baking sheet (lined with a silicon baking mat or parchment paper). Next, press down gently to flatten the dough balls just a little bit, and then use your thumb to make a well in the center. Mend any cracks that may occur around the edge. You should have anywhere from 15 to 18 cookies.
- Lastly, fill the thumbprint wells with a small amount of jam (about 1/2 teaspoon). Bake in the oven for about 15 minutes, until the shortbread is firm to the touch and the bottom edges have browned.
- Let cool for at least 10 – 15 minutes before eating (hot jam will burn your mouth!).Enjoy these vegan thumbprint cookies!
Notes
Nutrition
Let me know how this recipe went for you by leaving a rating and comment down below!
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And if you loved these cookies, check out these delicious cherry-almond cookies (gluten-free) or these almond chocolate chip cookies!
Happy baking,
That Vegan Nephew
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