Raspberry Thumbprint Cookies

The coming of fall sends me to the kitchen to bake cookies and many other sweet comfort food recipes. These vegan cookies are the perfect after-school treat as well as a popular bake-sale eat. Swap in a gluten-free flour and you’ve got the perfect allergen-free dessert.
The coming of fall sends me to the kitchen to bake cookies and many other sweet comfort food recipes. These vegan cookies are the perfect after-school treat as well as a popular bake-sale eat. Swap in a gluten-free flour and you’ve got the perfect allergen-free dessert.

Raspberry Thumbprint Cookies

Yields 24

Ingredients:

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  • 2 cups coconut oil
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  • 1 cup granulated sugar
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  • 1/4 cup coconut milk
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  • Juice of 1 lemon
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  • 4 cups all purpose flour
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  • Generous pinch of salt
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  • 1/2 cup raspberry preserves

Directions:

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  1. Preheat oven to 375 degrees F.
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  3. In the bowl of a stand up mixer fitted with the paddle attachment, combine coconut oil, sugar, coconut milk, and lemon juice. Blend on high until smooth.
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  5. In a medium bowl, whisk together flour and salt.
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  7. Add flour mixture to the mixer bowl and blend on low until moistened. Scrape down bowl and blend for another minute.
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  9. Form dough into 24 balls.
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  11. Arrange dough balls onto 2 greased baking sheets and gently flatten them. Use your fingers to pinch around the edges to flute them, if desired.
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  13. Use the back of a small spoon and press an indentation into the top of each cookie.
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  15. Bake for 10 minutes, rotating the baking sheets after 5 minutes.
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  17. Fill each cookie with preserves. Bake for 5 minutes longer, rotating after 2 to 3 minutes.
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  19. Let cookies cool on baking sheets for 10 minutes.
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  21. Transfer cookies to a wire rack and allow them to cool for 10 to 15 more minutes before eating.
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  23. Store completely cooled cookies in an airtight container, layered with waxed paper.

More yummy vegan baking recipes!

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