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 😉
- Spiced pear jam
- 2 large pears, slightly firm (here we used red pears), peeled, cored and diced
- ¼ cup sugar
- 3 tbsp water
- Juice of ½ lemon
- ½ tsp cinnamon
- ⅓ cup coconut oil, at room temperature
- ⅓ cup GO Veggie! Plain Dairy Free Cream Cheese Alternative , at room temperature
- ½ cup sugar
- 1 cup all purpose flour
- ¾ cup almond flour
- 1 tsp natural vanilla extract
- Pinch of salt
- 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)
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.