Vegan Coconut Thumbprint Cookie
These gluten-free and vegan coconut thumbprint cookies are made with coconut and pecans for a delicious twist on the classic. These always go quick so consider making a double batch. They freeze well so can be made in advance!
Servings: 14 cookies
Ingredients
- 1 cup raw pecans 150 g
- 1/2 cup fine or medium unsweetened shredded coconut 40 g
- 1/2 cup 1:1 gluten-free baking flour 74 g
- 1/4 tsp sea salt
- 1/4 cup pure maple syrup 75 g
- 1/4 cup almond butter 55 g
- 1 tsp pure vanilla extract
- jam for filling such as strawberry or raspberry
Instructions
- Pre-heat oven to 350 F.
- Place the pecans in a food processor or high-powered blender and mix until it forms a flour.1 cup raw pecans
- Add the coconut and mix until it forms a paste.1/2 cup fine or medium unsweetened shredded coconut
- Place the coconut pecan mixture in a bowl then add the flour and sea salt and stir to combine.1/2 cup 1:1 gluten-free baking flour, 1/4 tsp sea salt
- Stir in the maple syrup, vanilla and almond butter and mix well.1/4 cup pure maple syrup, 1/4 cup almond butter, 1 tsp pure vanilla extract
- Roll into 14 balls and place on a silicone mat or parchment paper-lined baking sheet.
- Press a small well into each cookie using your finger. Carefully press any cracks in the dough back together if it breaks a little. Fill each well with about 1 tsp of your your favourite jam.
- Bake for 10-12 minutes (see notes) them a then remove from the oven and let cool completely before handling. This step is important and they need to firm up as they cool.
Video
Notes
Baking Time: If you like them a little gooey in the middle, bake for 10 minutes. For a more well done cookie, leave them for 12. Either way, let them cool before handing. I liked them with 10 minutes baking time.
Storage: Let cool completely then store in a sealed container at room temperature for 4 days, in the fridge for up to 10 days or in the freezer for up to 3 months.
Nuts: Pecans may be substituted with almonds or a mixture of the two.
For chocolate or caramel thumbprints, omit the jam and bake cookies. Add melted chocolate or caramel to the wells after baking and let cool. For peanut butter and jam thumbprints, add a little peanut butter under the layer of jam.
Nutrition
Serving: 1cookie | Calories: 123kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Sodium: 45mg | Potassium: 72mg | Fiber: 2g