Amelia’s Vegan Shortbread Thumbprint Cookies
Who says vegans can't have fun (or dessert)? Try this delish vegan shortbread with raspberry jam kissed with Summer Berry Sweet Dip Mix.
Ingredients
- 1 1⁄2 cups rice or almond flour
- 1⁄2 cup unsweetened shredded coconut
- 1⁄4 cup ground flax seeds
- 1 tsp baking soda
- 1⁄2 - 1 tsp Cinnamon or Apple Pie Spice
- 1⁄4 tbsp Sea Salt
- 1⁄4 cup coconut oil, melted
- 1⁄4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1⁄2 tsp pure almond extract
- 1⁄3 cup raspberry jam
- 2 tbsp Summer Berry Sweet Dip Mix
Preparation
- Preheat oven to 350° F (175° C).
- In a bowl, combine flour, coconut, flax seeds, baking soda, spice, and salt.
- In a separate larger bowl, whisk together oil, maple syrup, vanilla, and almond extract.
- Add flour mixture and combine until dough comes together.
- Spoon approximately 2 tbsp of dough onto a Sheet Pan lined with a Sheet Pan Liner, leaving 1⁄2” between cookies. Press your thumb into the middle of each cookie. Fill each dent with jam, about 1 1⁄2 tsp per cookie.
- Bake for 18–20 minutes, until bottoms brown lightly. Sprinkle with Summer Berry Sweet Dip Mix, and once slightly cooled, gently move them to a cooling rack.
Epicure Products Used
Nutritional Information
Per serving(1 cookie): Calories 140, Fat 6 g (Saturated 4.5 g, 0 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 18 g (Fiber 2 g, Sugars 6 g), Protein 2 g.