This is the recipe I mentioned in my Embarrassed post. It’s from Vegan with a Vengeance.
It’s a little sad because it only makes 2 dozen!!! 🙂 They go fast. Don’t blink.
Chocolate Thumbprint Cookies
Use a cookie scoop (mine’s a tbsp one)
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 tsp salt (I omitted, but salt does bring out flavours… yeah Food Network)
- 1/4 tsp baking soda
- 1/3 canola oil
- 1/3 cup soy milk (I used vanilla once, it was okay, but plain is better)
- 1 tsp vanilla extract
- 1/2 tsp almost extract (I substituted in vanilla extract, the almond was gross)
- 2/3 cup sugar (I used 1/2 white, 1/2 brown)
- 6 tsp jam (approximate – raspberry is great, also tried pieces of maraschino cherries, cherry jam)
Preheat oven to 350. Line two cookie sheets with parchment paper. Sift together the flour, cocoa powder, salt and baking soda. In another large bowl, mix together all the wet ingredients (except the jam) plus the sugar. Add the dry ingredients and mix well. With damp hands, roll 1 tbsp of dough into a ball and press between your palms into a disk. Then place on cookie sheet. It’s important to the cookie’s texture that your hands are damp – otherwise they will crack around the edges. Bake for 5 minutes, then remove from the oven. Press your thumb into the centre of a cookie to make an indent. (I use the big side of my melon baller – no burn!!) Place 1/4 tsp of jam into each indentation. Bake another 6 minutes. Remove from oven and sit for 2 minutes before transferring to a cooling rack.
My two cents… I got requests for these from my ex’s coworkers. They scrubbed their hands clean (tire shop) so they could feast when I used to show up. 🙂 They really are good – I especially like the raspberry/chocolate combination. My aunt also wanted the recipe after I left some for my grandma. (Sad… she went into a nursing home just before Christmas. If nothing else, I hope she never forgets what she likes to eat. She already doesn’t know my name… but knows I bring cookies.)
thebipolarvegan 