Vegan Thumbprint Cookies — Cookies for Santa
These vegan thumbprint cookies might just be your favorite Christmas cookie of the season! Simple ingredients, quick to make, and festive too! Vegan, soy free, and nut free!
Servings: 24 cookies
Ingredients
- 1 egg replacer egg (I like Ener-G, see notes)
- 1/2 cup melted coconut oil
- 1/2 cup granulated sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup jelly (I like strawberry and raspberry)
- 1/4 cup sugar for rolling cookies (see notes)
Instructions
- Preheat the oven to 350°. Line 2 cookie sheets with parchment paper and set aside.
- Mix the egg replacer and set aside.
- Melt the coconut oil (it does not need to be total liquid, but needs to be very soft). Add the applesauce, sugar and vanilla and mix well. Add the egg replacer egg and mix again.
- Mix the flour, salt, and baking powder together.
- Add the wet ingredients and mix well into a soft dough.
- Scoop dough out in leveled tablespoons. Roll into a ball and roll through sugar.
- Set on the cookie sheet and make an indentation with your thumb. Fill the thumbprint with 1/2 t jelly (I use a 1/4 teaspoon and doing a heaping spoonful.) Repeat with remaining dough. I can usually make about 24 with a single batch of dough.
- Bake for 15 minutes until the edges are lightly browned. Remove from oven and let cool a few minutes before moving to a cooling rack to cool completely. They are delicious fresh out of the oven but store well for a few days as well.
- To store, place a piece of parchment paper between layers to keep the jelly from sticking. Enjoy…but make sure to leave some for Santa too!
Notes
- I like using Ener-G egg replacer in these cookies—1 1/2 teaspoons of Ener-G powder mixed with 2 Tablespoons water.
- You can also use 1 Tablespoon chia seeds gelled with 3 Tablespoons of water, or the 1 Tablespoon ground flax seeds gelled with 3 Tablespoons of water.
- I like Bob's Red Mill Sparkling Sugar!