Gluten Free Vegan Angel Thumbprints

So it turns out this little concussion of mine has been kind of a big deal. At least, a much bigger deal than I wanted to admit before it became abundantly clear to myself and all those close to me that I am not really running on all cylinders. Forgetting things, losing stuff, mixing my words up, speaking too slowly, repeating myself, running into things, flinching at any loud noises or bright lights- it’s pretty much the twilight zone.

I am in fact NOT driving and even though I am sneaking my blog posts, I am otherwise not allowed to be on the computer, watch TV (WHATTT!!!??), text message or even read. OMG. What is one to do? I have been baking up a storm actually, organizing, going on walks and napping. Also, I have been playing board games with the kids in the evenings and having Coco read to me before I konk out for like 10 or 11 hours every night. It would almost feel like a vacation if it wasn’t just so weird. I feel like I am intoxicated and really sleepy all day. I have a whole new level of sympathy for football players.

Gluten Free Vegan Angel Thumbprints

So, in my baking frenzy, I had to bake more of these angel thumbprints. Funny enough, of everything I have baked this season, these have been the favorites so far- even with the kids! I just made my 4th batch in 3 weeks. We eat them from the freezer after dinner almost every night and I have caught the kids sneaking them out the door in the morning like they were somehow breakfast-like with the jam on them?!

There is an original recipe here that was my grandmothers, but I have happily made a vegan allergen free version here. There is the option to add toasted walnuts, but if you have a nut allergy, obviously refrain and they are still wonderful. I used a combination of plum-blackberry jam and apricot jam on my cookies, and then another time I did all raspberry- you just want to make sure it is not too runny.

And by the way- you can either use coconut oil or vegan butter in this. The jury was split down the middle for the most part. Half of my family liked the vegan butter because it made the cookies so crispy and “buttery.” The rest of us (including me) liked the coconut oil better. Whichever you usually like to bake with or have in the house is what you should use!

Gluten Free Vegan Angel Thumbprints

Angel Thumbprints- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 cup coconut oil (in solid form)
  • ⅔ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups Gluten free all-purpose flour (I use Bobs Red mill)
  • 1 teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • OPTIONAL: ⅔ cup toasted crushed nuts, cooled (I prefer walnuts)
  • Jam or jelly (I used plum and apricot)
Instructions
  1. Preheat the oven to 325 degrees and prepare a sheet pan with parchment or a silpat
  2. In the bowl of a standing mixer, whip together the coconut oil, brown sugar and vanilla until smooth.
  3. In a small bowl combine the dry ingredients and then add them to the mixer.
  4. Whip together until smooth and then if using, add the nuts and combine until well incorporated.
  5. Form the dough into golf ball sized rounds and space evenly on the sheet pan (they will barely spread.)
  6. I gently flatten the round with the palm of my hand so you have more of a disc than a ball, then gently press your thumb into the center of the cookie to make an indentation. Because I like a lot of jam, I do two thumb indentations, side to side so that more jam can be in the cookie.
  7. Using a small spoon, fill the indentations with jam or jelly.
  8. Bake for 17-19 minutes at 350 degrees or until golden around the edges.
  9. Let the cookies cool before serving. Store in an airtight container at room temperature or in the freezer.
  10. Makes 16 large thumbprint cookies.

 

Print Recipe  
angel-thumbprints-vegan-and-gluten-free-from-heatherchristo-com

Gluten Free Vegan Angel Thumbprints

So it turns out this little concussion of mine has been kind of a big deal. At least, a much bigger deal than I wanted to admit before it became abundantly clear to myself and all those close to me that I am not really running on all cylinders. Forgetting things, losing stuff, mixing my words up, speaking too slowly, repeating myself, running into things, flinching at any loud noises or bright lights- it’s pretty much the twilight zone.

I am in fact NOT driving and even though I am sneaking my blog posts, I am otherwise not allowed to be on the computer, watch TV (WHATTT!!!??), text message or even read. OMG. What is one to do? I have been baking up a storm actually, organizing, going on walks and napping. Also, I have been playing board games with the kids in the evenings and having Coco read to me before I konk out for like 10 or 11 hours every night. It would almost feel like a vacation if it wasn’t just so weird. I feel like I am intoxicated and really sleepy all day. I have a whole new level of sympathy for football players.

Gluten Free Vegan Angel Thumbprints

So, in my baking frenzy, I had to bake more of these angel thumbprints. Funny enough, of everything I have baked this season, these have been the favorites so far- even with the kids! I just made my 4th batch in 3 weeks. We eat them from the freezer after dinner almost every night and I have caught the kids sneaking them out the door in the morning like they were somehow breakfast-like with the jam on them?!

There is an original recipe here that was my grandmothers, but I have happily made a vegan allergen free version here. There is the option to add toasted walnuts, but if you have a nut allergy, obviously refrain and they are still wonderful. I used a combination of plum-blackberry jam and apricot jam on my cookies, and then another time I did all raspberry- you just want to make sure it is not too runny.

And by the way- you can either use coconut oil or vegan butter in this. The jury was split down the middle for the most part. Half of my family liked the vegan butter because it made the cookies so crispy and “buttery.” The rest of us (including me) liked the coconut oil better. Whichever you usually like to bake with or have in the house is what you should use!

Gluten Free Vegan Angel Thumbprints

Angel Thumbprints- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 cup coconut oil (in solid form)
  • ⅔ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups Gluten free all-purpose flour (I use Bobs Red mill)
  • 1 teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • OPTIONAL: ⅔ cup toasted crushed nuts, cooled (I prefer walnuts)
  • Jam or jelly (I used plum and apricot)
Instructions
  1. Preheat the oven to 325 degrees and prepare a sheet pan with parchment or a silpat
  2. In the bowl of a standing mixer, whip together the coconut oil, brown sugar and vanilla until smooth.
  3. In a small bowl combine the dry ingredients and then add them to the mixer.
  4. Whip together until smooth and then if using, add the nuts and combine until well incorporated.
  5. Form the dough into golf ball sized rounds and space evenly on the sheet pan (they will barely spread.)
  6. I gently flatten the round with the palm of my hand so you have more of a disc than a ball, then gently press your thumb into the center of the cookie to make an indentation. Because I like a lot of jam, I do two thumb indentations, side to side so that more jam can be in the cookie.
  7. Using a small spoon, fill the indentations with jam or jelly.
  8. Bake for 17-19 minutes at 350 degrees or until golden around the edges.
  9. Let the cookies cool before serving. Store in an airtight container at room temperature or in the freezer.
  10. Makes 16 large thumbprint cookies.