Out of all cookie recipes, I find that Thumbprint Cookies are easiest to make, and fun too! You can have tonnes of filling variations, from Jam to Peanut Butter to Chocolate, these can be adapted to suit any flavor preference and occasion. I have tried the normal ones before with hazelnut powder, but this time, for my Vegan version, I chose to go with walnuts instead, and the flavor was almost as good as the original! With a list of just 5 ingredients, these Jam Thumbprint cookies are easy to bake, and can be festive as well as delicious!

The first step in making Vegan Cookies is trying to substitute regular cookie ingredients with vegan alternatives. In my case, I just needed to replace the butter. I considered using canola oil, but I was not sure if its great for cookies, so I searched for other options in the market. I found Earth Balance Organic Butter to be the preferred choice. It tastes pretty normal, and is spreadable, just like regular butter. It is a little expensive though, but considering that its a healthier alternative to other options, I went for using this in my recipe. I found that the cookies were a little hard in texture than normal butter cookies, but the taste was great! These cookies go to Suganya's Vegan Ventures - Round 2!

Update: I just noticed that these would be great for the current edition of Eat Christmas Cookies event hosted by Susan at Foodblogga, and also to Tasty treats for the Santa's Holiday Challenge!

Ingredients
Makes about 18-20 cookies

1 cup all-purpose flour
1/2 cup ground walnuts
4 oz Earth Balance Vegan Butter - at room temperature
*** you can use regular butter for a non-vegan recipe
1/4 cup sugar
1/3 cup mixed-fruit jam (or any other of your choice)

Method
Preheat your oven to 350 deg F. Line two baking sheets with parchment paper and set aside.

In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.

In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.

Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.

Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole (use light pressure with your thumb or index finger)

Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.

Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.

These Thumbprint Jam Cookies are pretty to look at, easy to make and delicious to eat, and indeed a perfect vegan treat!

Related Recipes:
Pecan Pie Cookies
Coffee & Almond Biscotti
Cranberry Pistachio Holiday Biscotti

| baked, christmas, cookies, eggless, nuts, vegan