Yes, we know what you're thinking. Here comes another cookie recipe. Just like the other thousand you've already seen in the past week. Because we all know, this time of year, it's impossible to get away from them. They're in the office, they're at home, on Facebook, at your neighbor's holiday party, at the physical therapy office, even at the gym!
So, if you're sick of them by now, we don't blame you. So we won't be bombarding you with cookie recipes, promise.
But, we had to share at least one. And what better than a vegan version of a classic, like thumbprint cookies?
Here's a little confession though: we've never made thumbprint cookies before. And we've only had them once or twice. But they're fun, and pretty. And quite frankly we were looking for an excuse to use our delicious spiced pear jam recipe!
Creating vegan recipes, especially when it comes to baking, can definitely be a challenge. And as you probably know by now, it is also one of our favorite things to do. It's all about chemistry. It's all about getting to know your ingredients, what they do and how they "behave". One of the main reasons you will often see us use the same ingredients and even specific brands over and over. Because we know they work.
Cookie recipes can be tricky though. Getting the right dough consistency is extremely important so again, you really need to know your ingredients to achieve that.
Whenever possible, even when making indulgent treats, we try to make them at least a little bit healthier than their traditional counterparts. That doesn't mean they're completely guilt free, but every little bit helps, right?
So in this case, we added texture and richness by making a couple of substitutions: we swapped some of the regular flour for almond meal; and substituted half of the amount of coconut oil for GO Veggie! dairy free cream cheese alternative. A great way to achieve the perfect consistency but keeping it dairy and cholesterol free, lower in saturated fat and of course, vegan!
Again, still a treat, but just a little "friendlier" version if you will, for people with certain dietary restrictions 😉
ENJOY!
Chewy Almond Thumbprint Cookies with Spiced Pear Jam (Vegan)
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 20-22 1x
Ingredients
- Spiced pear jam
- 2 large pears, slightly firm (here we used red pears), peeled, cored and diced
- 1/4 cup sugar
- 3 tbsp water
- Juice of 1/2 lemon
- 1/2 tsp cinnamon
- Cookies
- 1/3 cup coconut oil, at room temperature
- 1/3 cup GO Veggie! Plain Dairy Free Cream Cheese Alternative , at room temperature
- 1/2 cup sugar
- 1 cup all purpose flour
- 3/4 cup almond flour
- 1 tsp natural vanilla extract
- Pinch of salt
Instructions
- To prepare the jam, combine diced pears, sugar, water, lemon juice and cinnamon in a small sauce pan. Cook covered, over medium low heat for about 30 minutes, stirring frequently with a wooden spoon and gently mashing the pear pieces each time. Uncover and continue cooking for another 5 minutes. Set aside to cool slightly
- To prepare the cookies, preheat oven to 350F. Line a large baking sheet with parchment paper
- Cream together coconut oil, cream cheese alternative and sugar until smooth, 3-4 minutes. Add vanilla extract and almond flour and continue mixing for another minute
- Reduce speed, add flour and salt and mix until just combined (the dough will be slightly sticky)
- Using your hands form golf ball size balls (you will have 20-22) and arrange them on the lined baking sheet
- Using your thumb, press down the center to make a small indentation. Fill each cookie with pear jam and bake on top rack at 350F for 15- 20 minutes (see note)
Notes
We tested this recipe several times using different ovens. For each oven, the baking time changed. Keep an eye on the cookies after 15 minutes, to make sure they don't burn on the bottom. They should be slightly soft when done.
- Category: Dessert
- Cuisine: Kosher / Vegan
This post was sponsored by GO Veggie! .
Thank you for supporting the brands that support May I Have That Recipe.
All the opinions are our own.
Naomi Nachman says
this looks delicious, always trying to find vegan cookies.
Vicky & Ruth says
Thank you Naomi.
Christina @ The Beautiful Balance says
I'm so happy I stumbled across your blog from the Finding Vegan link up! I was beginning to think I was the only lebanese blogger out there haha. Thumbprints are one of my favorite classic recipes and I love your addition of vegan cream cheese. That has to make the texture amazing!
Consuelo | Honey & Figs says
No amount of cookie recipes is ever enough hey!! These look amaazing so I'm definitely not complaining! If only I had a couple of them in front of me right now ;--)
Vicky & Ruth says
Thank you Consuelo. We love cookies too, and if they are vegan even better!
Sarah Klinkowitz says
Those cookies look so good!
Michele says
This is the second time I have tried this recipe because they look and taste so good. But both times now my cookies come out flat as a pancake. While in your picture they are round and puffy. I noticed there is no baking powder or soda in the recipe. I followed it as written any suggestions?
My family eats them flat because they taste so good but I would like to make them for my gluten free friends and would like to have them look good!!
Vicky & Ruth says
Hi Michele,
We've tested this recipe several times and it has worked fine so far. If you're using the exact amounts of coconut oil and cream cheese, the recipe should work. Maybe double check the size of the cookies when you roll the dough? You could also try to refrigerate them for 20 minutes before baking.
Also, we noticed you mentioned you wanted to make them for your gluten free friends. Please keep in mind these are not gluten free, since they contain all purpose flour.
Hope this helps. Any more questions please let us know!