The Best and Easy Vegan Apricot Almond Thumbprint Cookies

Craving a melt-in-your-mouth cookie that’s both impressive and unbelievably easy to make?

Look no further! These Vegan Apricot Almond Thumbprint Cookies are not only stunningly beautiful, but they’re also bursting with delightful flavors. Perfect for any occasion, these cookies will become your new go-to treat.

Why You’ll Love Vegan Apricot Almond Thumbprint Cookies?

• These cookies offer a perfect balance of chewy and crumbly textures, with a satisfyingly soft center.
• The sweet and slightly tangy apricot jam filling pairs wonderfully with the nutty almond flavor of the cookie base.
• They’re incredibly easy to make with just a few simple ingredients, making them suitable for bakers of all skill levels.
• These cookies are naturally vegan, making them an inclusive treat for everyone.
• They’re perfect for gifting, parties, or simply enjoying with a cup of tea or coffee.

What Makes Vegan Apricot Almond Thumbprint Cookies Unique?

What sets these cookies apart is the combination of a subtly sweet almond flour base and the generous dollop of apricot jam in the center. The almond flour gives the cookies a slightly nutty, melt-in-your-mouth texture that’s far superior to traditional wheat-based cookies. The simplicity of the recipe also allows the high-quality ingredients to truly shine, making each bite a delightful experience.

Ingredient List for Vegan Apricot Almond Thumbprint Cookies

• 1 cup (120g) almond flour (provides a lovely nutty flavor and tender texture)
• 1/2 cup (60g) tapioca starch (helps bind the cookies together and gives them a chewy texture)
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup apricot jam (or your favorite jam)
• 1/4 cup sliced almonds (optional, for garnish)

Step-by-Step Instructions for Vegan Apricot Almond Thumbprint Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, tapioca starch, and salt. Whisk together to ensure there are no lumps.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the bowl. Mix until a dough forms. It will be a bit crumbly, but will come together easily.
4. Roll the dough into small 1-inch balls and place them on the prepared baking sheet.
5. Using your thumb or the back of a small spoon, gently make an indentation in the center of each dough ball.
6. Spoon about 1 teaspoon of apricot jam into each indentation.
7. If using, sprinkle sliced almonds around the jam for garnish.
8. Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the jam is bubbly.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Feel free to get creative with these cookies! Instead of sliced almonds, try:

• A drizzle of melted vegan white chocolate after baking.
• A dusting of powdered sugar once they have cooled.
• A sprinkle of chopped pistachios for a vibrant green touch.

Expert Tips

• Make sure your coconut oil is melted but not hot before adding it to the mix, as it could partially cook your tapioca flour.
• Don’t overbake the cookies, they should be slightly soft in the middle when removed from the oven, as they will continue to set as they cool.
• If your dough is too sticky, add a tablespoon of almond flour at a time until it’s easier to handle.
• If your jam is too thick, you can warm it slightly for easier spooning.
• Let the cookies cool completely before serving, or the jam might be runny.

Frequently Asked Questions (FAQs)

• Can I substitute the almond flour?
  While almond flour is key to the unique texture, you can try using a gluten-free blend. However, the results may vary slightly.
• Can I use a different type of jam?
  Absolutely! Any type of jam or fruit preserves will work. Raspberry, strawberry, or fig jam would all be delicious.
• How should I store these cookies?
  Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Can I make the dough ahead of time?
  Yes! You can prepare the dough and keep it in the refrigerator for up to 24 hours. Allow it to come to room temperature for about 15 minutes before rolling into balls.
• Can I freeze these cookies?
  Yes, you can freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying.

Variations and Customization Options

Personalize your thumbprint cookies to suit your taste! Here are a few ideas:

• Nut Butter Swirl: Add a teaspoon of your favorite nut butter (like almond or peanut) to each jam center and swirl it gently with a toothpick for a marbled effect.
• Citrus Twist: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy flavor.
• Chocolate Drizzle: Drizzle melted vegan dark chocolate over the cooled cookies for an extra layer of indulgence.
• Spiced Variation: Add a pinch of cinnamon or cardamom to the dough for a warm and cozy flavor.
• Coconut Dream: Replace some of the almond flour with shredded unsweetened coconut for a tropical twist.

Serving Suggestions

These Vegan Apricot Almond Thumbprint Cookies are delightful on their own, but they’re also fantastic with a cup of tea or coffee. They also make a beautiful addition to any dessert platter or afternoon tea spread. They can be enjoyed as a snack, or as a light dessert after a meal.

Conclusion

These Vegan Apricot Almond Thumbprint Cookies are a delicious, easy, and impressive treat that everyone will love. Their unique texture and the combination of almond and apricot make them a standout recipe you’ll want to make again and again. Give them a try, and don’t forget to share your photos! Subscribe to our newsletter for more vegan baking inspiration.