Vegan Thumbprint cookies
Yields 40-45 cookies
2 cups whole wheat pastry flour
1 cup ground almonds
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup canola oil
1/3 cup orange juice
1/3 cup agave nectar
1 ½ teaspoons almond extract
¼ teaspoon vanilla extract
raspberry preserve, pineapple preserve, apple mint jell for filling
Preheat oven to 350.
Combine dry ingredients in a mixing bowl.
In a separate bowl, combine liquid ingredients and mix well.
Add wet ingredients to dry and mix well.
Scoop dough and form into 1” balls.
Roll into finely ground walnuts or almonds.
Place on parchment-lined baking sheet. With the end of a wooden spoon, make indentations in the middle of each ball, making sure not to pierce it through.
Bake for 15 minutes or until the edges turn golden brown.
Cool on a rack and fill each “thumbprint” with the preserve of your choice.