Vegan Thumbprint Cookies
Well hey there! Good to be back posting a recipe - I’ve been busy settling into the rhythm of running my cottage food business (and loving every minute of it!). This recipe was inspired by a friend’s holiday re-gift of jam from her mother. My friend is GF, so her response to this gift was: “It’s not like I eat toast!”. Haha. Although the gift may have been misguided, it was a score for me. I used pecans in the cookies and sour cherry jam to fill the thumbprint, but I’m sure plenty of other nut/filling combos would work (almond/strawberry, pecan/peach, pistachio/chocolate ganache, hazelnut/Nutella…). These can also be tossed in powdered sugar, which looks festive for a holiday. The recipe is based on one from New York Times Cooking, but adjusted to be vegan with vegan butter and flax egg.
Vegan Thumbprint Cookies
INGREDIENTS
3 ounces (85 grams) whole pecans (3/4 cup plus 2 tablespoons), whole hazelnuts (1/2 cup plus 2 tablespoons), or whole pistachios (2/3 cup)
2 1/4 cups (290 grams) AP flour, plus 2 teaspoons
1 cup (225 grams) unsalted vegan butter, softened
2/3 cup (135 grams) granulated sugar
1 flax egg (9 grams golden flax meal mixed into 25 grams boiling water, chilled)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/3 cup jam of choice or other filling (Nutella, dulce de leche, etc.)
Flaky sea salt (e.g., Maldon), for sprinkling
Pre-heat your oven to 350°F. Spread pecans or hazelnuts on a baking sheet and cook until toasted, shaking several times (10-12 minutes). If using hazelnuts, transfer to a bowl to cool and cover with a towel - then rub off the skins. No need to toast the pistachios. Once cooled, transfer the nuts to a food processor (preferably a mini one), add 2 teaspoons flour, and pulse until nuts are finely ground. Be careful not to over-process.
Using a stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add flax egg and vanilla and mix on medium-high speed until well combined, about 2 minutes.
Add 1/2 cup ground nuts, salt, and remaining 2 1/4 cups flour. Beat on low speed just until combined. Increase speed and beat until dough starts to clump together. Wrap dough in plastic wrap, flatten into a disk, and chill for at least 1 hour and up to 3 days.
Again, pre-heat your oven to 350°F. Once chilled, form dough into small balls (about 1 tablespoon of dough). Roll the top of each ball in remaining ground nuts and place on a sheet pan lined with parchment (or leave plain and toss in powdered sugar after baking). Bake the cookies for 8 minutes; remove from the oven and press a “thumbprint” into each cookie using a rounded 1/2 teaspoon measure. Return to the oven and bake for about 10 minutes more, until the edges are starting to brown.
While the cookies are still slightly warm, fill with filling of your choice. If you are coating the cookies in powdered sugar, first toss the cookies in the powdered sugar (leaving the thumpbrint uncoated) and then add your filling. Sprinkle the cookies with sea salt if desired. Enjoy!
