"Crunchy and buttery THUMBPRINT COOKIES! You can fill them with a creamy hazelnut and chocolate spread, or maybe a homemade jam? Don't forget to top them with some ground pistachios or hazelnuts, to add some more crunchiness and texture! They are delicious on their own, too, make them and thank me later!"
Vegan Thumbprint Cookies
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Serves or Makes: 20
Recipe Card
ingredients
- 42 g toasted hazelnuts
- 1 teaspoon AP flour
- 145 g AP flour
- 112 g softened vegan butter
- 67 caster sugar
- 1 Flax-egg
- 1 pinch salt
- chocolate hazelnut spread
- jam of choice
Method
Step 1
Blitz the hazelnuts with 1 tsp of AP flour, then add the remaining flour and a pinch of salt.
Step 2
In the bowl of a stand mixer, cream together the butter and the sugar for 3 minutes, add the flax-egg and beat for 1 minute, then add the dry ingredients and mix just until combined.
Step 3
Refrigerate for 2 hours, then roll into balls (20g each) and place in the fridge for 20 minutes. Preaheat the oven to 180°C (350°F) and bake the cookies for 8 minutes.
Step 4
Make the thumbrints, then bake another 6 to 8 minutes. Let cool completely before spreading you fillings of choice!