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Coconut, Almond, and Raspberry Jam Thumbprint Cookies [Vegan]

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These vegan Coconut, Almond, and Raspberry Jam Thumbprint Cookies will make you believe in magic because they’ll disappear right before your eyes!

These cookies are absolutely irresistible. The combination of coconut, toasted almonds, and raspberry jam is hard to beat.

These are made with homemade raspberry jam, which makes them extra special, but any high-quality jam will be almost as delicious. They are wonderful still warm from the oven, but be sure to let them cool for fifteen minutes so you don’t burn your mouth on the hot jam. The flavor is best when they’ve cooled completely.

Coconut, Almond, and Raspberry Jam Thumbprint Cookies [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

180

Serves

15

Ingredients

  • 1 tablespoon ground flaxseed
  • 2 tablespoons very hot water (about 180°F)
  • 1/2 cup melted coconut oil
  • 1/2 cup sugar
  • 1 cup whole-wheat pastry flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup raw, unsalted almonds, lightly toasted and finely chopped
  • 1/2 cup unsweetened shredded coconut
  • 5 tablespoons raspberry jam

Preparation

  1. Position a rack in the middle of the oven and preheat it to 325°F. Lightly grease a baking sheet and set aside.
  2. In a large mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk in the oil and sugar.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet ingredients until just combined, then fold in the nuts and coconut. The mixture will be dry and crumbly but will hold together when squeezed.
  4. Using a tablespoon measure, scoop out 15 slightly heaping tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet and press down until they are about 2 in wide and 1/3 in thick, pressing the sides together to keep them from breaking apart. Using your thumbs, press indentations in the center of each cookie that are big enough to hold 1 teaspoon jam, repairing any big cracks as you go. Fill each indentation with jam.
  5. Bake until the cookies are golden brown, 15 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before transferring them directly onto the rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.

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AUTHOR & RECIPE DETAILS


photo

Myra Goodman, with her husband Drew, founded Earthbound Farm on their 2 ½ acre backyard in 1984. As a passionate advocate for organic food and farming, Myra has appeared on dozens of televisions shows, including Oprah, Live with Regis and Kelly, and Good Morning America Health. She is the author of Food to Live By and The Earthbound Cook, and the inspiration behind Earthbound Farm’s farm stand café.


 

 

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32 comments on “Coconut, Almond, and Raspberry Jam Thumbprint Cookies [Vegan]”

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Sophie Gammond
8 Months Ago

Sarah Kavanagh


Reply
Sarah Kavanagh
06 Dec 2017

Easy peasy!

Samantha Reid
8 Months Ago

making these tonight


Reply
Ionela Haraseniuc
8 Months Ago

Mircea George Cojanu


Reply
Kathryn Haring
8 Months Ago

Tammy Taylor


Reply
Tammy Taylor
06 Dec 2017

It's the simple things in life. 😘😘

Ashton Wood
8 Months Ago

Cheri Kezman Wood.


Reply
Cheri Kezman Wood
05 Dec 2017

Get the recipe and we will bake them!

Kailai Mathews
8 Months Ago

Meagan Ruppert these look good!!


Reply
Meagan Ruppert
05 Dec 2017

😍

Katelyn Owens
4 Years Ago

Looks SO yummy...


Reply
Mbak Iken
4 Years Ago

Is like It's nice food and good taste, I can imagine...


Reply
Codruta Onaga
4 Years Ago

yumm


Reply
Stefan Davis
4 Years Ago

Mmmm


Reply


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