Vegan Blueberry Thumbprint Cookies

May 7, 2018
Most of the recipes I post here are dishes that I enjoy on a regular basis. I like to share food that I genuinely love, which is to say that most of my recipes are full of fruits, vegetables, and healthy grains. But once in a while, I try to create recipes that readers can share with veg-curious (or even veg-dubious) friends and family. These blueberry thumbprint cookies are one of those recipes. Made with plentiful amounts of sugar and oil, these cookies are so buttery and delicious that even the most defensive omnivore would be hard pressed to find fault in this recipe. Of course, even if you're a healthy eater, you should still make these cookies! I'm all about moderation, and you can bet I enjoyed one (or two...) this afternoon as a snack. So what are you waiting for? Here's the recipe.
Vegan Blueberry Thumbprint Cookies

Vegan Blueberry Thumbprint Cookies

Recipe Type: Sweets
utensils YIELDS 12 cookies
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  • 2 cups blueberries, fresh or frozen (I used frozen)
  • 1/4 cup water
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon vanilla
  • 2 tablespoons chia seeds
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 3/4 teaspoon sea salt
  • 3/4 cup coconut oil, melted
  • 3/4 cup sugar
  • 1 teaspoon vanilla
tomato
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Directions

1. Heat oven to 350°F. 2. In a small saucepan, heat blueberries over medium-low heat for 5-10 minutes, until most of the berries have popped and released their juices. Remove from heat and stir in water, maple syrup, vanilla, and chia seeds until the mixture is combined. Set aside to let the jam thicken. Note: you'll have quite a bit of jam leftover after making your cookies, which you can enjoy on toast, oatmeal, etc. 3. In a large bowl, whisk together flours and sea salt. In a medium bowl, whisk together coconut oil, sugar, and vanilla. Pour the wet ingredients into the dry and mix until well combined. If the dough seems a bit dry, add another tablespoon of coconut oil. Conversely, if the dough seems too wet, add a tablespoon of flour. 4. Line a cookie sheet with parchment paper. Using about two tablespoons of dough, roll into a ball and use your palm to slightly flatten the cookie before placing it on the baking pan. Then, using your thumb, press gently into the center of the cookie until you create a little indentation. Scoop up about a teaspoon of the blueberry jam and place it in the center of the cookie. Repeat step 4 with all remaining cookies. 5. Bake for 15-17 minutes, or until the bottoms of the cookies are just beginning to brown. Allow to cool for 5-10 minutes before enjoying.

Also by Molly: Vegan Chai Spice Pancakes

Related: Easy Vegan, GF & Soy-Free Chocolate Chunk Walnut Cookies

Healthiest Light & Fudgy Beet Brownies (Vegan & Gluten-Free!)

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Photos: Molly Lansdowne


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Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.

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