Vegan Walnut Thumbprint Cookies

Vegan Walnut Thumbprint Cookies This month I’ve been able to enjoy my break from teaching, spending a lot of time in my kitchen happily baking away. My husband has enjoyed spending more time with me and he’s also enjoyed all the extra treats we’ve had around the house! Last night we went to our first Christmas party here in Penang and enjoyed some relaxing time with fellow ex-pats. I made these delicious gingerbread men that I am excited to share with you all later this week! They were a hit. Baking for friends and family is so rewarding, especially this time of year!

These walnut thumbprint cookies are great for holiday parties and cookie exchanges. They may look extra fancy, but don’t be intimidated, they’re a breeze! I was actually surprised at how easy these were to make. You will definitely impress your friends or guests with these beauties. The walnuts add a delicious crunch and compliment the fruit filling perfectly. I used a thick mixed berry preserve, but any of your favorite fruit or berry jams will work. For best results, try to use the thickest preserve you can find like a thick jam or marmalade. No one will ever be able to guess these are vegan! Another big thanks to Isa Chandra and her amazing cookbook for this great recipe!

Vegan Walnut Thumbprint Cookies

Vegan Walnut Thumbprint Cookies

1/2 cup canola oil
3/4 cup sugar
1/3 cup brown sugar
1/4 cup nondairy milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon maple extract
1 2/3 cups all-purpose flour
1/4 cup cornstarch or arrow root powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup finely chopped walnuts
1/2 – 1 cup fruit preserve of your choice, stirred till smooth

makes 2 dozen cookies 

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Preheat oven to 350° F and line two baking sheets with parchment paper.

In a large bowl, beat together the oil, sugar, brown sugar, nondairy milk, and the vanilla and maple extracts. Sift in flour, cornstarch, baking powder, cinnamon, and salt. Stir together, dough will be thick and stiff. If the dough seems too dry, add a tablespoon or so of nondairy milk.

Pour the chopped walnuts in a shallow bowl. Scoop the dough with a tablespoon and roll into balls, then roll the balls in the chopped walnuts and place them on the baking sheets, about 1 inch apart. Use your thumb or the back of a wooden spoon to gently shape a hole into the center of each ball. You may need to hold the dough as you do this, as the dough may be fragile. Just be careful! Pour a generous teaspoon of fruit jam into each center.

Bake for about 15-17 minutes until the jam seems mostly dried, reduced, and the cookies are firm. Allow the cookies to cool at least 5 minutes before carefully moving them to wire racks to complete cooling. Share and enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

13. December 2012 by Stephanie Watkins
Categories: Baking, Holidays, Sweets | Tags: , , , , , , , , , , , | 8 comments

Comments (8)

  1. Great cookie recipe, perfect for the #nutlove bloghop.
    Thanks for sharing and joining in!

  2. adorable and delicious looking cookies! love the blog :)

  3. Love this recipe! Will be linking back to this in my upcoming post :)

  4. Pingback: 100 Amazing Holiday Cookie Recipes on FamilyFreshCooking.com — Family Fresh Cooking

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