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Oat Thumbprint Cookies (VEGAN) Recipe

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This recipe for Oat Thumbprint Cookies (VEGAN) is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups oat flour
1/2 cup rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
pinch of mineral salt
1/4 cup pure maple syrup
1/4 cup coconut oil (in it’s melted state) or applesauce
2 tablespoons almond butter, optional
1 teaspoon vanilla extract
100% fruit jam, or milted chocolate for filling
Roasted chopped almonds for topping

Directions:
Directions:
1. Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.

2. In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.

3. Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.

4. Add one teaspoon of fruit jam into each dent. If you decide to use chocolate for filling, you can add it once the cookies are baked.

5. Place in the oven, on the center rack, and bake for 10 -15 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.

Number Of Servings:
Number Of Servings:
12 cookies

 

 

 

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