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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 dose of goodness from coconut flakes, coconut oil, and oil, but the abundance of caramel remains the standout flavor.

Does your household have any customs when it comes to Christmas cookies, or do you change it up year? Growing up, we would always bake peanut butter flowers (my all-time fav!) And pecan cookies that are snowball. I liked to throw in some kind of clusters . Oh, and each year, without fail, we would have a gift box of assorted Russell Stover Chocolates (which I would always manage to get my paws on before anyone else) on the desk, merely to cover all our bases.

As I get older, creating new ones and reminiscing on family traditions are my favorite part of the holidays. And I might have a recipe to improve my Christmas cookie tradition!

Timeless thumbprint cookies stuffed and are shortbread-based with a jam. If dates are not your"jam", feel free to fill them with your favorite homemade or store-bought jam. Apricot or raspberry are my two 's, and they are a excellent taste match for coconut.

Using whole wheat flour in the dough yields a tender crumb germ, while slipping in nutrients and fiber.

Adding salt overtop that is flaky heightens the taste and tempers the sweetness of the dates that are sticky-sweet. The dough can be made and refrigerated if you are trying to get a jumpstart but fill and I would wait to bake out the biscuits.

I hope you include these blissful snacks this season!

Recipe adapted from here
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
Directions
  1. Put dates in a bowl full of warm water. Let stand 1 hour.
  2. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  3. Combine oil, sugar, and vanilla in the bowl of an electric mixer; beat on medium speed for 1 minute. Turn mixture and add flour, stopping to scrape down sides as necessary. Continue on rate and include 1/2 tsp. Of cashew milk in 1 Tbsp, and the salt. Increments until mixture starts to come together as bread. Turn off mixer and form mixture pressing against any pieces into dough.
  4. Put coconut flakes in a small bowl. Carefully roll mixture into 16 or 15 balls that are uniform. Roll balls in coconut flakes and place on baking sheet. Using your index finger or thumb, press a thumbprint to the middle of each ball, about 1/2-inch deep (when edges of cookie begin to break, easy press back together).
  5. Bake cookies at 375°F for 10 minutes. Remove from oven and gently press on thumb back. Allow to cool for 10 minutes.
  6. Drain dates and set in a mini food processor or blender with remaining 1/4 tsp. salt. Blend for 2 minutes adding water . Increments until dates become eloquent and jammy (roughly 3 to 5 Tbsp. water total.) Fill each indentation that is thumbprint . Sprinkle salt overtop that is flaky.

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