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Vegan Thumbprint Cookies

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Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup O Organics maple syrup or organic cane sugar
  • 3/4 cup vegan stick butter cubed
  • 1/2 tsp vanilla extract and/or almond extract
  • 1/2 cup O Organics Superfruit Spread or jam of choice
Glaze
  • 1 tbsp O Organics Unsweetened Coconut Milk or other plant milk
  • 1 cup organic powdered sugar

Method
 

  1. Preheat oven to 350°F. In a medium bowl whisk together all-purpose flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together softened vegan stick butter, O Organics maple syrup, vanilla extract and almond extract (if using). Beat for about 30 seconds until combined and creamy.
  3. Lower speed and gradually pour in the flour mix until a dough forms, scraping down the sides as necessary. Do not over mix.
  4. Shape dough into 1-inch balls (about 1/2 tablespoon of dough). Place onto a baking sheet and using your thumb or knuckle, make a small indentation halfway into the center to create a well for the O Organics Superfruit Spread.
  5. Spoon about 1/2 tsp O Organics Superfruit Spread into the center of each cookie.
  6. Bake cookies for 12-15 minutes until lightly golden. Allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
  7. For the Glaze: Prepare the glaze in a small bowl by whisking together 1 cup of organic powdered sugar and 1 tbsp of O Organics Coconut Milk. It should be very thick. Transfer to a piping bag and drizzle onto the cooled cookies. Let the glaze set at room temperature then store cookies in an airtight container

Notes

Add 1/2 tsp almond extract if you enjoy an almond flavor.
Use organic sugar to ensure vegan-friendliness.
Recipe Adapted from All Recipes