Allergen Cooking · baking · cooking · Dessert · Plant Based Diet

Jam Thumbprint Cookies

A quick, easy and fun cookie to make for the little ones. If you don’t care about it being plant-based (vegan), then you can use 1 egg instead of the flaxseed/water. No eggs, happy youngest child with his allergies. And besides that, it adds in some more fiber 😉

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Jam Thumbprint Cookies

Ingredients:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 10 Tbsp Shortening
  • ½ cup granulated sugar
  • 1 Tbsp Ground Flaxseed Meal + 3 Tbsp warm water
  • 1 tsp pure vanilla extract
  • ¼ to 1/3 cup jam (used homemade blueberry)

Directions:

Whisk flour, baking powder,and salt in a bowl, set aside.

Stir flaxseed meal and warm water together in a small bowl. Let sit for 10 minutes.

Meanwhile add shortening and sugar to a large bowl, beat on medium for 5 minutes. Stir flaxseed mixture rapidly, then add to sugar mixture, along with vanilla. Beat on medium for 1 minute.

Add in flour, beat in slowly, then on medium for 2 minutes, till smooth.

Spread out a section of plastic wrap, place dough in center, smooth into a disc, wrap up. Refrigerate for at least an hour.

Preheat oven to 350°, line two baking sheets with parchment paper. Using a 1 Tablespoon Disher, make 24 balls. Place 12 on each prepared tray, gently press an indent in each with your thumb. Fill the indent with jam, about ¼ to ½ teaspoon per cookie.

Bake one tray at a time, or about 16 minutes, until lightly golden. Let cool on tray, then transfer to a rack.

Makes about 2 dozen.

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