This is my favorite vegan cookie recipe. I'm not much of a sweets person, but love to make them, and I came upon this urge to make thumbprint cookies on day...Its semi healthy because I used part almond, rolled oats and flour, you can use whole wheat or a gluten free flour blend. Cant go wrong with this recipe : ]
I used Wild Blue Berry Preserves
1/2 cup Almonds
1 cup Rolled Oats
1 cup All Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/3 cup Sugar
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/2 cup Oil
1 teaspoon Vanilla Extract
1/4 cup soy milk
Jam of your choice
Preheat oven to 350 F
First grind the almonds and rolled oats in a food processor into a fine meal consistency. Add in the all purpose flour, baking soda, baking powder, sugar, salt and cinnamon and pulse 5-6 times just to mix.
In a bowl add the oil, vanilla extract, and soy milk. Then drizzle the liquid into the food processor while on. Process for about 1 minute. Then take the dough out into a large bowl, kneed for about 2 minutes.
Line a sheet pan with parchment paper, spray a little oil on top, scoop dough with a tablespoon, roll into a ball and place on sheet pan. Repeat this step with the rest of the dough.
Before baking the cookie dough, poke a thumbprint into the dough with your finger.
Bake for 5 minutes, and take the cookie out to spoon about 1/2 teaspoon jam into each thumb print hole.
Bake for another 8-10 minutes until golden.
Cool for 10 minutes and serve.