Strawberry Almond Thumbprints
categories: vegan, soy free, tree nut free, dessert
Makes: 24 cookies
Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup/240g unsalted (creamy almond butter)
- 1/4 cup/60ml neutral oil
- 1 cup/200g granulated sugar
- 3 tbsp/45ml oat milk
- 1 tsp/5ml vanilla extract
- 1 cup + 6 tbsp/165g all-purpose flour
- 2 tbsp/16g cornstarch
- 1/2 tsp/2g baking powder
- 1/2 tsp/3g salt
- 1/4 cup/60ml strawberry jam
Instructions
- Preheat oven to 325°F/160C. Line baking sheets with parchment.
- In a large bowl, combine oil and almond butter. Beat until well blended with a hand mixer or a whisk.
- Add sugars, oat milk, and vanilla extract and beat until smooth.
- Add the flour, cornstarch, baking powder, and salt. Fold in until dry ingredients are just incorporated.
- Scoop slightly heaping 1 tbsp/18ml amounts of dough. Roll into balls and place on lined baking sheets with 2-3”/5-8cm between them.*
- Press a thumb, knuckle, or back of a teaspoon measure into each ball. Cupping the ball in your hand while you do so can help prevent cracking on the edges. Squish any large cracks that do form back into shape.
- Fill with jam to just below the edge of the well. Do not overfill or jam will flow over the edge during baking.
- Baked for 15-17 minutes until firm on the edges.
- Allow to cool on the baking tray.
- Store at room temperature for 5 days or in the freezer for up to 1 month.
Notes
Texture/taste Notes: Deep, nutty vegan almond butter cookies filled with sweet strawberry jam are a perfect sweet treat. The crumbly and soft cookies are baked with the jam for a gooey filling that melds into a blended almond and strawberry perfection. Easy to make and full of high protein almond butter. Excellent for snacks or easy dessert. Switch up the jam for more flavours. Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavoured oils like canola, sunflower, or vegetable. Non-dairy milk: Any non-dairy milk except for coconut milk will work in this recipe. Coconut milk will add too much fat and result in a drier cookie. Flavor variations: Strawberry jam can be replaced for raspberry, apricot, or blackberry. Replace the almond butter for natural (unsweetened, non-emulsified) peanut butter.