Couple tablespoonsyour 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!