Coconut, Almond, and Raspberry Jam Thumbprint Cookies

Coconut, Almond, and Raspberry Jam Thumbprint Cookies could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For 30 cents per serving, you get a dessert that serves 15. One portion of this dish contains about 2g of protein, 11g of fat, and a total of 176 calories. Head to the store and pick up raspberry jam, whole-wheat pastry flour, salt, and a few other things to make it today. It is brought to you by An Edible Mosaic. 207 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. If you like this recipe, you might also like recipes such as Raspberry Jam Thumbprint Cookies, Kahlua Thumbprint Cookies with Raspberry Jam, and Thumbprint Cookies (Raspberry, Blueberry and Apricot Jam).

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a rack in the middle of the oven and preheat it to 325F. Lightly grease a large baking sheet (or line it with a silpat liner) and set aside.Combine the ground flaxseed with the hot water in a large bowl, and let it sit until thickened, about 5 to 10 minutes (this is our egg substitute). Whisk in the oil and sugar.Whisk together the flour, baking powder, and salt in a medium bowl. Stir the flour mixture into the wet ingredients until just combined, then fold in the nuts and coconut. The mixture will be dry and crumbly, but will hold together when squeezed.Use a 1-tablespoon measure to scoop out 15 slightly heaping tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet and press down until they are about 2 inches/5 cm wide and inch/8 mm thick, pressing the sides together to keep them from breaking apart. Using your thumbs, press indentations in the center of each cookie that are big enough to hold 1 teaspoon jam, repairing any big cracks as you go. Fill each indentation with jam.Bake the cookies until golden brown, about 15 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before transferring them directly onto the rack to cool completely.The cookies can be stored in an airtight container at room temperature for up to 1 week.

 

Step by step:

1. Place a rack in the middle of the oven and preheat it to 325F. Lightly grease a large baking sheet (or line it with a silpat liner) and set aside.

2. Combine the ground flaxseed with the hot water in a large bowl, and let it sit until thickened, about 5 to 10 minutes (this is our egg substitute).

3. Whisk in the oil and sugar.

4. Whisk together the flour, baking powder, and salt in a medium bowl. Stir the flour mixture into the wet ingredients until just combined, then fold in the nuts and coconut. The mixture will be dry and crumbly, but will hold together when squeezed.Use a 1-tablespoon measure to scoop out 15 slightly heaping tablespoons of dough and roll them into balls.

5. Place the balls on the prepared baking sheet and press down until they are about 2 inches/5 cm wide and inch/8 mm thick, pressing the sides together to keep them from breaking apart. Using your thumbs, press indentations in the center of each cookie that are big enough to hold 1 teaspoon jam, repairing any big cracks as you go. Fill each indentation with jam.

6. Bake the cookies until golden brown, about 15 to 20 minutes.

7. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before transferring them directly onto the rack to cool completely.The cookies can be stored in an airtight container at room temperature for up to 1 week.

Nutrition Information:

covered percent of daily need