• Jengo

Vegan Low-Carb Thumbprint Cookies 🍪 🌱

Updated: Mar 5


So, if you’re looking for easy lower carb cookies, these are it. It doesn’t use traditional flour. Instead in this recipe I used a blend of coconut and almond flour.


True to my fashion I just starting throwing ingredients together without measuring or consulting any recipe. It's been years since I made these cookies but looks like muscle memory brought it back to me.


The reason I don't measure is because having to measure and consult a recipe every time I cook takes the joy out of cooking for me. I'm used to "cooking intuitively", using my eyes, my senses, my taste buds, and feeling out the consistency of the food. And if I had to be burdened with measuring or reading every time I cook I would probably never cook. That said, there are times when I do consult a recipe and measure... like when I'm trying a new dish for instance. But I avoid it when I can.


And due to broken oven temperature controls I over baked my cookies a little and there are slight burn mark along the cracks. But honestly when you bit into them all is forgotten and you really can’t tell.

Since I’m renting I’m still waiting for the landlord to come and replace my oven. Until then I‘m trying to adapt and learn to work with its broken-ness. So, a few burnt recipes may be finding it’s way to my blog. I’ll have to re-shoot these cookies once my oven is fixed.

Scroll all the way down for this easy peasy recipe.


So sad about these cookies as I think my shots are decent, but my cookies .... well let's just let go perfection. Life isn't perfect and neither are these cookies and it's ok. :)


Shot on my Iphone , not my "good" camera . Poor Iphone probably resents me.


Prep Time: 20 mins

Bake time 13 -15 mins depending on your oven

Makes: 6 cookies (double or triple recipe as you'd like)


INGREDIENTS:

1/2 + 1 tbsp cup coconut flour . Sprinkle a little more if still too wet

1/4 cup almond flour

1/4 cup plant butter

1/4 cup organic sugar or slightly less

1 1/2 tbsp unsweetened applesauce

1/8 tsp vanilla extract

1/8 tsp salt or just a few sprinkles

Jam or Jelly of your choice. I used raspberry.

Optional: a few drops of lemon juice or some grated lemon zest is yummy too!


INSTRUCTIONS:

  1. In a mixing bowl combine your flours along with sugar and salt. Mix well.

  2. Warm the butter 15 seconds in the microwave just so that it's soft enough to work with but not melted. Add the butter, apple sauce and vanilla and mix it in well

  3. Roll into 3/4" - 1" wide balls as image above and set them onto a lined cookie sheet about 1" apart. Gently press down onto the balls to flatten the height down slightly. Note: Cookie dough should be firm and not wet. It should be more on the dry side. If it's too soft or wet add more flour or refrigerate for about 30 minutes. The cookies won't expand much during baking. The may grow about 20% from their dough size.

  4. Use your thumb or the end of a round measuring spoon and press into the middle of the cookie creating a cavity or well. Fill with jam or jelly. See images above for reference.

  5. Bake at 350 for 13-15 until slightly golden brown. Make sure your oven is properly functioning. Don't do like I did.


SERVING SUGGESTION:

Dust with powedered sugar as garnish if you'd like and serve with your favorite tea. Enjoy!


Take some pics for the gram and tag me @jengo.daily. I would love to see your creations!

Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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