Although my diet is 100% vegan, and mostly based around organic whole foods, anyone who knows me will gladly attest to the fact that I am a self-confessed cookie monster. I have always been somewhat famous for not being able to resist vegan sweet treats, and home-made cookies are no exception. Add a few non-dairy chocolate chips to the mix, and we’re lucky if the dough can even make it into the oven!
Many (though not all) of Gentle World‘s cookie recipes use the powdered egg replacer that can be found at your local health food store, online, or in some really good grocery stores. It’s a really easy way to replace eggs in baking. If you have your own favorite cookie recipe you’d like to ‘veganize’, but don’t have access to egg replacer, there are many other ways to replace common non-vegan ingredients. Also, we like to use cold-pressed organic sunflower oil for baking, because it’s very mild-flavored. But you can feel free to use whatever your favorite oil is for baking.
Following are two recipes for Thumbprint (jam-filled) Cookies (each slightly different), along with a collection of other dependable recipes for my fellow cookie monsters… and those who love them.
Thumbprint Cookies are one of the most festive-looking cookies, so they’re a favorite of mine for entertaining. They’re beautiful to look at as well as being delicious to eat! On top of all that, they’re also fun to make!
This recipe uses grated lemon or lime peel, which makes it really fruity and zesty… Yum. If you just don’t have the time to grate all that lemon, try using 1/2 a teaspoon of lemon essence instead. Alternatively, you can use half the lemon zest and use 1/8 cup of lemon juice instead of the water.
Tootie Fruitie Thumbprint Cookies
4 cups whole wheat pastry flour
1 tsp. baking soda
1/8 cup water
1/4 cup maple syrup
1 cup cold-pressed organic sunflower oil
2 Tbsp. lemon/lime peels, grated
1/4 cup organic tofu, rinsed & drained
3/4 cup unrefined dry sweetener such as Rapadura
1 tsp. vanilla
10 oz. fruit-sweetened jam
1. In a bowl, sift flour and baking soda.
2. Mash tofu and blend well in a blender with remaining ingredients, except for the jam.
3. Pour wet mixture into the dry and mix. If batter is too sticky, add a little more flour.
4. Roll dough into balls and flatten somewhat on a cookie sheet lined with baking paper. Criss-cross each cookie with a fork.
5. Using your thumb, or the rounded end of a kitchen utensil, as pictured, put a ‘thumbprint’ in the middle of each.
6. Fill each ‘thumbprint’ with with half a teaspoon of jam.
7. Bake in a pre-heated oven at 350° for 10–5 minutes or until golden-brown.