These dairy-free, egg-free Coconut, Walnut, and Raspberry Jam Thumbprint Cookies will disappear before your eyes! Just like magic! So good.
Cookies are a tradition at Christmas that I never get tired of…
This year I want to have a cookie exchange party with friends and I think I’ll make these cookies! I’m always looking for a different type of cookie to make outside of the traditional sugar cookies, snowball cookies, and gingerbread cookies. BTW, here’s some trivia for you…did you know that gingerbread cookies were probably the first cookie associated with Christmas? True that!
Although jam thumbprint cookies aren’t really new, per se, they are cookies I normally don’t see around this time of year. The thing I love about these coconut, walnut, and raspberry jam thumbprint cookies is they are not only delicious, but they are dairy free and egg free, and the color of red jam is festive for Christmas!
Before these coconut, walnut, and raspberry jam thumbprint cookies disappear like magic, don’t forget to set a plate aside for Santa! It will guarantee you a spot on his”nice” list.
- 1 tablespoon ground flaxseed or ground chia seed
- 2 tablespoons very hot water (about 180°F)
- 1/2 cup melted coconut oil
- 1/2 cup granulated sugar
- 1 cup whole-wheat pastry flour (may substitute white pastry flour)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup finely chopped walnuts (may substitute finely chopped & toasted almonds)
- 1/2 cup unsweetened shredded coconut
- 5 tablespoons raspberry jam
- Prepare a baking sheet with cooking spray; set aside. Preheat oven to 325° Fahrenheit.
- In a small bowl, mix together ground flax or chia seed with hot water. Cover and set aside for 5 to 10 minutes until it thickens (should be same texture as an egg white). Add oil and sugar to flax mixture and whisk together until well combined.
- In a large mixing bowl, sift together flour, baking powder, and salt. Add wet ingredients to dry ingredients and stir until well combined. Fold in nuts and coconuts. (Dough will be dry and crumbly but will hold together when squeezed.)
- Separate dough into 15 heaping tablespoons and roll into balls. Place on prepared baking sheet and with the bottom of a glass, press down on dough until about 2 inches in diameter. (You may need to press the sides together to prevent breakage.) With your thumb, make an indentation in the center of each cookie and fill with 1 teaspoon of jam. Again, if the cookie gets any big cracks, repair as you go.
- Bake for 15 to 20 minutes or until golden brown. Allow baking sheet to cool before transferring cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.
Recipe adapted from One Green Planet