Vegan Thumb Print Cookies - Healthier Version
Oct 04, 18
|Dessert Pistachios Recipe Snacking
Do love literally getting hands-on when cooking? Then you need to make these Thumbprint cookies. They’re the perfect mid-morning snack to have with your daily brew. I’m sure you’re all starting to understand what we like here at Borna: vegan with no refunded sugars, the healthier guilt-free version of everything! These little cookies are just that! Just make sure you top the cookies with the nut butter when you’re going to serve them, otherwise, they won’t taste as fresh. Oh! And not forgetting, you don’t have to top them with our Sweet Roast pistachio Butter you can top the cookies with any one of our nut butters (We now have a range of 6…yiippppy! Check them out!
50g Oats (Gluten-free if needed)
50g Coconut flour
100g Vegan butter
2tbsp Almond milk
2tbsp Agave syrup
6tbsp Sweet Roast Pistachio Butter
♥ Preheat the oven to 170°C
♥ Add the oats and walnuts to a food processor and blend until they make a fine powder.
♥ Pour the coconut flour and the oatty walnut flour you just made into an electric mixer and lightly pulse to mix both flours together. If you don’t have one, that’s fine, you’ll just need to use some elbow grease instead! Pour both flours into a bowl and mix with a spoon if you aren’t using an electric mixer.
♥ Next, add the butter to the electric mixer. Mix until the butter and flour have completely blended together and look breadcrumb like. If you’re doing it by hand you’ll want to use a fork, mash the butter and flour together. You may want to use your fingers towards the end to help you really combine the two.
♥ Stop the mixer and pour in the milk and syrup, mix until all have completely combined and the mixture sticks together when you press it together between two fingers. You may need to stop the mixer a few times to scrape the edges. Use a spoon to mix if you don’t have an electric mixer.
♥ Line a baking tray with greaseproof paper and grease with some vegan butter.
♥ With clean and dry hands, roll the mixture into 12 equal sized balls. Placing them on the baking tray as you’ve completed each one.
♥ One by one place them in your hand, flatten them while pressing your thumb in the centre of them. Make sure the whole is deep otherwise it will disappear when in the oven! Be careful all you heavy handers, the mixture will crumble if you aren’t gentle. If cracks start to appear just pinch and squash it back together.
♥ Once you’ve made all the thumbprints in the cookies place a piece of tin foil over the top of them and cook for 5 mins.
♥ After 5 mins, increase the oven temperature to 180°C, take the tin foil off and cook for a further 15 mins.
♥ Remove from the pan to cooling rack and let them cool for 15 mins.
♥ When you’re going to serve them add 1/2 teaspoon of our Sweet Roast Pistachio Butter to the centre of each cookie.
The kitchen may be a little messy now but it sure was totally worth it! Show us your Borna creations by using our hashtag #nutsaboutborna.
Emma Langston, Content Writer at Borna Foods