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Vegan Peach Thumbprint Cookies

These vegan peach thumbprint cookies are a perfect little bite for any occasion. The addition of whole wheat flour gives these cookies a lovely texture with a slight crunch and a coating of chopped almonds adds additional flavour and texture to these buttery cookies.

Course Dessert
Cuisine Swedish
Keyword cookies, jam, peach
Prep Time 2 hours 20 minutes
Cook Time 22 minutes
Servings 24 cookies
Calories 167 kcal
Author Heidi Richter

Ingredients

  • 1 cup unsalted dairy-free butter softened
  • ½ cup organic cane sugar
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1/8 tsp salt
  • 1 cup blanched almonds
  • 1/2 cup peach preserves

Instructions

  1. In a large bowl, beat the butter until light and fluffy. Beat in the sugar and vanilla extract. Add the flours and salt to the butter mixture and beat until the mixture resembles coarse wet sand (it should stick together when pressed). Using your hands, press and form the dough into one large mass. Cover and place in the fridge for 1 hour to chill.

  2. Meanwhile, add the blanched almonds to the Paderno 3-Cup Food Chopper or a small food processor. Pulse the almonds approximately 6-8 times, or until finely chopped. Pour the chopped almonds into a shallow dish and set aside.

  3. Preheat the oven to 350’ F. Remove the chilled dough from the fridge and using your hands or a 1” cookie scoop, portion and roll the dough into 1” rounds. Roll each dough ball in the chopped almonds and place 2” apart on a baking sheet.

  4. Using your thumb or a small spoon, gently press a well in the centre of each dough ball. The dough may crack, which is ok. If you prefer, you can press each dough ball back together while continuing to create a well in the centre with your thumbs.

  5. Fill each well with a 1/4 - 1/2 tsp of peach preserve. Bake in the preheated oven for 18-22 minutes, or until slightly golden brown around the edges. Remove from oven and let cool for 10 minutes on the baking tray before transferring them to a rack to cool completely.

Recipe Notes

You can use any fruit preserve you prefer. Keep the finished cookies in a container with a lid for up to 5 days. You can also freeze these for up to 3 months.

Try and source a dairy-free butter alternative that doesn't contain palm oil. Palm oil farming and production are noted to be responsible for much of the world's deforestation. Natural rain forests are cut down and even burned to accommodate oil palm plantations. Until stricter rules are enforced for palm oil production, try and avoid it whenever possible.

Nutrition Facts
Vegan Peach Thumbprint Cookies
Amount Per Serving (1 cookie)
Calories 167 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 73mg3%
Potassium 59mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.