I tried and adapted this great recipe for vegan thumbprint cookies. They are so delicious and can easily be made gluten-free, for the gluten free friends. Enjoy them with a cup of earl grey!
1/4 cup almond or macademia nut, ground1 cup brown rice flour
1/2 cup whole wheat flour
1 pinch salt
1/3 maple syrup
1/8 light oil (canola or corn)
1/8 cup applesauce
2 tablespoons preserve (I used cherry but apricot or raspberry would be great too)
11/2 teaspoons almond extract
Preheat oven at 350 degrees. Mix all dry ingredients. Mix all wet ingredients. Mix both mixtures. Flatten cookies onto a pan. Put a little jam on each cookie. Bake for about 25 minutes or until the edges start to get golden brown.
3 comments:
This cookies sound so great! I love their looks, so simple and yet tasty.
Those cookies look great, & the recipe sounds absolutely delicious!
I'm excited to give them a try, especially because my most recent cookie attempt was a disaster!
By the way, I *love* tea, too :)
Great blog!
That's my favorite jam brand! I've never had their cherry though...only raspberry and apricot.
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