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Vegan Salted Caramel Coconut Thumbprint Cookies Recipes

Vegan Salted Caramel Coconut Thumbprint Cookies are chewy on the inside with crisp, golden edges, and a heavenly salted caramel date filling. They're the perfect (secretly) plant-based cookie to add to your holiday cookie 

They get a triple dose of coconut goodness from coconut sugar, coconut oil, and coconut flakes, but the richness of salted caramel is still the standout flavor.
Does your family have any traditions when it comes to Christmas cookies, or do you switch it up year by year? Growing up, we’d always bake peanut butter blossoms (my all-time fav!) and pecan snowball cookies. I always liked to throw in some type of fudge or chocolate-y clusters, too. Oh, and every year, without fail, we’d have a gift box of assorted Russell Stover Chocolates (which I’d always manage to get my paws on before anyone else) on the table, just to cover all our bases.

As I get older, reminiscing on family traditions and creating new ones are my favorite part of the holidays. And now I may have a new recipe to add to my yearly Christmas cookie tradition!
Classic thumbprint cookies are shortbread-based and filled with a fruity jam. If dates aren’t your “jam”, feel free to fill them with your favorite homemade or store-bought jam. Raspberry or apricot are my two personal go-to’s, and they’re a great flavor match for coconut.

Using white whole wheat flour in the dough yields a more tender crumb than classic whole wheat flour, while slipping in extra fiber and nutrients.
Adding flaky salt overtop tempers the sweetness of the sticky-sweet dates and heightens the coconut flavor. The dough can be made and refrigerated one day ahead if you’re trying to get a jumpstart on baking this season, but I’d wait to bake and fill the cookies until the day of serving for best results.


I hope you add these blissful bites to your holiday cookie roudup this season!
Vegan Salted Caramel Coconut Thumbprint Cookies Recipes
íngredíents
  • ⅓ cup pítted medjool dates
  • ¾ cup coconut sugar
  • ¼ cup coconut oíl, melted and slíghtly cooled
  • 1 tsp. vanílla extract
  • 1 cup whíte whole wheat flour
  • ¾ tsp. sea salt, dívíded, plus more for sprínklíng overtop
  • 4 Tbsp. unsweetened cashew mílk
  • 3 Tbsp. desíccated coconut flakes
  1. Place dates ín a bowl fílled wíth warm water. Let stand 1 hour.
  2. Preheat oven to 375°F. Líne a large bakíng sheet wíth parchment paper.
  3. Get full recípe and ínstructíons, please vísít here 

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