I simply had to make a video for this recipe. It is an all time favorite and can’t be missed in our Holiday baking repetoire- I hope you will try a batch too, because they are SO GOOD!! Plus, please notice that it was actually snowing the day we filmed this. SNOWING in Seattle! It was amazing 🙂

Gluten Free Vegan Angel Thumbprints

 

Ok. I am gearing up for my final baking day of the holidays with the kids tomorrow. My God-children are coming over and with the girls we are all going to go into a baking frenzy. All the cookies. All day. Send coffee.

 

Gluten Free Vegan Angel Thumbprints

So, in my baking frenzy, I have to bake more of these angel thumbprints.

Per usual, 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 (or pistachios or almonds would be delicious!), 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 these cookies, and then another time I did all raspberry or blackberry- Anything is delicious, you just want to make sure it is not too runny so it stays put in the cookie.

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 325 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.

 

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Categorized: Dessert, Holidays, Recipe Index, Vegan
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I simply had to make a video for this recipe. It is an all time favorite and can’t be missed in our Holiday baking repetoire- I hope you will try a batch too, because they are SO GOOD!! Plus, please notice that it was actually snowing the day we filmed this. SNOWING in Seattle! It was amazing 🙂

Gluten Free Vegan Angel Thumbprints

 

Ok. I am gearing up for my final baking day of the holidays with the kids tomorrow. My God-children are coming over and with the girls we are all going to go into a baking frenzy. All the cookies. All day. Send coffee.

 

Gluten Free Vegan Angel Thumbprints

So, in my baking frenzy, I have to bake more of these angel thumbprints.

Per usual, 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 (or pistachios or almonds would be delicious!), 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 these cookies, and then another time I did all raspberry or blackberry- Anything is delicious, you just want to make sure it is not too runny so it stays put in the cookie.

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 325 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.

 

Recipe by Heather Christo (http://heatherchristo.com)