Vegan Cookies and Bars/ Vegan Desserts/ Vegan Recipes

Graham Thumbprint Cookies

This fun-to-make cookie will please young and grown-up tastes alike. Kids can participate in every step of the recipe, but they have the most fun with forming the dough into balls (make sure they have plenty of flour on their hands—the dough is slightly sticky), making the thumbprints, and filling the holes. I like to use two or three different types of preserves for each batch—strawberry and apricot are favorites. Adapted from The Vegetarian Family Cookbook.

Makes: about 2 dozen

  • 4 vegan graham crackers
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup natural granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 2 tablespoons ground flaxseeds or wheat germ
  • 3/4 cup applesauce
  • 2 tablespoons safflower oil
  • All-fruit preserves (use 2 or 3 different types if you’d like;
    choose from among berry, peach, and apricot)

Place the graham crackers in a food processor fitted with the metal blade. Process until the crackers are finely ground crumbs. There should be 1/2 cup. Combine the graham cracker crumbs with the next 7 (dry) ingredients.

Make a well in the center of the dry mixture and add the applesauce and oil. Stir together until completely mixed into a medium-soft dough. If time allows, cover the bowl with a piece of plastic wrap and refrigerate the dough for about 30 minutes.

Preheat the oven to 350º F.

With well-floured hands, pinch off pieces of the dough to form 1-inch balls. Arrange them on a lightly oiled baking sheet. Flatten slightly with your palm.

Bake for about 12 minutes, or until the cookies begin to turn golden, and remove from the oven. While the cookies are still warm, but not hot enough to burn, make a thumbprint in the center of each cookie, pushing the thumb down almost, but not quite, to the bottom of the cookie. Fill each hole with about 1/2 teaspoon of preserves. If you’d like, use 2 or 3 different types of preserves.

Return the cookies to the oven for two minutes longer, then allow to cool for a minute or two on the baking sheets before carefully removing to plates to cool.

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