Vegan Almond-Pecan Raspberry Thumb Prints

Here’s another holiday favorite.  Hard to get through the month of December without making these wonderful traditional cookies.  The great thing about this recipe, is that it’s vegan and so tasty.  Go figure…

So,  without further adieu…

Almond-Pecan Raspberry Thumbprint Cookies (Vegan)

Yield: 14-16 cookies.

INGREDIENTS:

  • 3/4 cup + 2/3 cup stone-ground kamut flour (using this flour really does make a difference)
  • 1/2 cup  finely crushed blanched almonds in food processor
  • 3 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup + 1 tbsp pure maple syrup
  • 2 tbsp brown rice syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1/4 cup coconut oil, melted
  • 3 tbsp almond milk
  • Approx 1/3 cup raspberry jam
  • 1/2 cup pecans, crushed in food processor

LET’S GET BAKING!

Preheat the oven to 350F. Line a baking sheet with parchment or non-stick mat.

In a large bowl combine the flour, crushed almonds, sugar, baking powder, cinnamon, and salt and whisk until blended.

In a separate bowl, combine the wet ingredients: maple syrup, melted coconut oil, vanilla, almond extract, brown rice syrup, and almond milk. Stir well.

Lightly mix together the wet and dry mixture.

Roll the dough into balls and then lightly dip your fingers in a cup of water, tap off excess, and then roll the ball in your wet fingers. Now roll the ball in the crushed/processed pecans. This little bit of water helps the pecans stick to the ball. Now place the ball that is now covered in crushed pecans onto the baking sheet.

Use your thumb, or something that will help you to press a thumbprint size hole in the middle of the cookie (approximately 3/4 inch in diameter).  Be careful NOT to go all the way through.  Shape it with your fingers, pinching the edges as you go around. Fix any cracks that may form in the dough with your fingers.

Fill the hole with a generous amount of jam- about 1/2-1 tsp. Place cookies about 1 inch apart.

Bake in the oven at 350F for 17-18 minutes. The cookies should be slightly firm to touch. Cool for about 15 minutes on the baking sheet. Next, place them on a cookie plate, and cool them completely in the fridge for about 30 minutes before serving.

*NOTE:  These cookies freeze well.

HAPPY HOLIDAYS!

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Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See

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