vegan. gluten-free. dairy-free. soy-free.
I really like cookies.
Unfortunately, lately cookies have been my go-to for breakfast. Literally, not the best choice, but far superior to a croissant seems to be my justification. Even healthier than doughnuts.
Since I am eating so many cookies for breakfast, the other day I ran out of chocolate chips. I live on a farm about twenty or so minutes from the nearest grocery store which makes it a little inconvenient to hop in the market for something, so I decided to look around for a creative alternative. Rather than chopping a chocolate bar to pieces, I noticed Guittard Organic Bittersweet Chocolate Baking Wafers. Images of Christmastime Thumbprint Cookies came to mind. The result did not disappoint.
Hope everyone has a wonderful Easter!
Notes: (1) These taste best freshly made since then the chocolate is gooey. After refrigeration, the chocolate will harden. Does not take from the overall taste, but the chocolate is a different consistency than the rest of the chewy cookie. (2) I find mixing ingredients in the order listed below in directions makes for best results. (3) This is not a sponsored post.
Vegan Thumbprint Cookies
Chewy vegan and gluten-free chocolate thumbprint cookies.
- 4 T. cashew flour
- 4 T. brown rice flour
- 2 T. maple syrup
- 2 T. melted coconut oil
- 2 T. tahini (I use as plain as possible)
- 2 T. nut butter of choice
- 1 T. lemon juice
- 1 t. gluten-free vanilla extract
- ½ t. baking soda
- chocolate baking wafers (I used Guittard Bittersweet)
- In a medium to large mixing bowl, add maple syrup, coconut oil, lemon juice, vanilla extract and baking soda. Mix well with a large spoon to combine ingredients.
- Add flours and tahini. Stir well to combine.
- I always add the nut butter last in case the butter does not mix well. It is okay if there are smaller chunks of nut butter. If the chosen butter is more like tahini, then feel free to combine along with flours and tahini.
- Preheat oven to 325°F.
- Scoop out about ¾ tablespoon amount and roll dough before flattening into cookie shape. Place on oiled baking sheet (I use coconut oil leftovers from melting for ingredients). Repeat until all of dough is used.
- Add one baking wafer to the center of each cookie. Place in oven for five to ten minutes. Once ready, the bottoms will be slightly brown and the dough will have risen a bit. These cookies cook rather quickly.
- Let cool for a couple of minutes prior to removing from sheet. Best enjoyed when freshly baked! Store in refrigerator.
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