Vegan Coconut Thumbprint Cookies
Vegan Coconut Thumbprint Cookies are a healthy, plant-based thumbprint cookie with a coconut twist. These gluten-free cookies will be a hit at your Christmas gatherings!
Ingredients
- ⅔ Cup Nut Butter
- ½ Cup Maple Syrup
- 2 Tablespoons Ground Flaxseed + 4 Tablespoons Water
- 2 Teaspoons Almond Extract
- ½ Teaspoon Apple Cider Vinegar
- 1 Cup Oat Flour
- ½ Cup Almond Flour
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 2 Cups Shredded Coconut
- 1 Cup Jam of Choice
Instructions
- In a medium bowl mix the nut butter, maple syrup, flax eggs, almond extract, and apple cider vinegar.
- In a separate bowl, whisk together the oat flour, almond flour, baking powder, and salt.
- Pour the wet mixture into the dry and stir to combine.
- Stir in the coconut.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Use a tablespoon or cookie scoop to shape the dough into balls.
- Use the end of a wooden spoon or your thumb to press an indent into each cookie.
- Bake 14-16 minutes then remove from the oven and let cool briefly.
- Scoop a teaspoon or two of jam into each cookie. Serve and enjoy!
Nutrition
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 44mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg