Apr 29, 2013
PB&J Thumbprint Cookies. Vegan, gluten-free and oil-free.
April showers bring May flowers! Well, the trees sure are blooming here in the Smokies, and soon the flowers will follow. And yesterday was raining, raining raining… a great day to bake some cookies!
So without further ado, I present the vegan PB&J thumbprint cookie…
- 1 cup blanched almond flour (see notes)
- ¼ cup peanut butter
- ¼ cup brown rice flour
- ¼ cup date sugar or coconut sugar
- 1 TBS ground flax seeds + 3 TBS water
- 1 tsp vanilla extract
- 1 tsp baking powder
- all-fruit spread for the thumbprint (I used St. Dalfour Strawberry which can be found in most supermarkets and health food stores. Use whatever flavor you like!)
|prior to baking|
- Mix the flax meal with the water and let sit for a few minutes while you…
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- Place the flax mixture and all other ingredients (except the fruit spread) in a food processor and pulse until the mixture comes together. It should hold together nicely when pinched.
- Drop by heaping tablespoonfuls onto the cookie sheet. I use a level 1″ ice cream scoop which is the easiest way to make cookies!
- Press each cookie down a bit and shape it so that the edges are firm.
- Make a ½” indentation on the top of each cookie with your thumb (or finger) making sure to keep the integrity of the cookies’ shapes as you do.
- Fill each cookie with a bit of fruit spread.
- Bake for 15-20 minutes, until the cookies are golden on the outside and look a little cracked. Don’t overbake! They’ll be nice and crumbly, as opposed to too dense when baked for too long.
- Cool and serve.
Makes one dozen. Enjoy!
|Crabapple tree, Dogwood tree and lilac bush, outside my kitchen window, enjoying all the rain!