Vegan Lemon Blueberry Thumbprints
Categories: vegan, soy free, dessert, snack
Makes: 16-18 cookies
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Snack
- Cuisine: American
Ingredients
Scale
- 1 ½ cups + 2 tbsp/195g all-purpose flour
- ¾ cup/90g powdered sugar
- ½ tsp/3g salt
- 3 tbsp/24g cornstarch
- 1 tbsp/6g lemon zest
- 10-11 tbsp/150-165ml coconut oil (melted)
- ¼ cup/90g blueberry jam
Instructions
- Preheat oven to 350°F/175 C. Line a baking tray with parchment.
- In a large bowl, combine flour, powdered sugar, salt, and cornstarch.
- Stir to distribute everything evenly and break up any lumps of powdered sugar.
- Add in the lemon zest and stir.
- Drizzle in 10 tbsp/150ml of coconut oil. Stir to combine. If the dough is too crumbly, add an additional 1 tbsp/15ml coconut oil.
- Allow to sit for 5 minutes for the oil to cool slightly if it was very warm otherwise the mixture won’t hold its shape.
- Scoop barely heaping tablespoons of mixture. Roll into balls and place on the lined baking sheet with 2”/5cm between them.
- Press your thumb or the back of a teaspoon measure into each ball to create a deep well. Reform any cracks that are formed.
- Fill each well with a scant 1 tsp/5ml of blueberry jam (or just enough to fill the well and not be heaping (it will leak when baked if over filled).
- Bake for 13-15 minutes until the bottom edge is just barely golden brown.
- Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
Best the same day or can be stored in an airtight container at room temperature for up to 3 days.