This vegan peach thumbprint cookie recipe is a twist on the traditional Swedish hallongrotta. They are slightly crunchy, perfectly textured and lightly flavoured courtesy of an almond coating, and filled with your favourite peach preserves. Great for any occasion but extra special during the holidays.
Prep Time – 2 hours, 30 minutes
Cook Time – 22 minutes
Makes 24 cookies
INGREDIENTS
- 1 cup unsalted dairy-free butter, softened
- 1⁄2 cup organic cane sugar
- 1 tsp. vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄8 tsp. salt
- 1 cup blanched almonds
- 1⁄2 cup peach preserves
DIRECTIONS
- In a large bowl, beat the butter until light and fluffy. Beat in the sugar and vanilla extract. Add the flours and salt to the butter mixture and beat until the mixture resembles coarse wet sand (it should stick together when pressed). Using your hands, press and form the dough into one large mass. Cover and place in the fridge for 1 hour to chill.
- Meanwhile, add the blanched almonds to a 3-cup food chopper or a small food processor. Pulse the almonds approximately 6-8 times, or until finely chopped. Pour the chopped almonds into a shallow dish and set aside.
- Preheat the oven to 350° F. Remove the chilled dough from the fridge and, using your hands or a 1-inch cookie scoop, portion and roll the dough into 1-inch rounds. Roll each dough ball in the chopped almonds and place 2 inches apart on a baking sheet.
- Using your thumb or a small spoon, gently press a well in the centre of each dough ball. The dough may crack, which is okay. If you prefer, you can press each dough ball back together while continuing to create a well in the centre with your thumbs.
- Fill each well with a 1⁄4 – 1⁄2 tsp. of peach preserve. Bake in the preheated oven for 18-22 minutes, or until slightly golden brown around the edges. Remove from the oven and let cool for 10 minutes on the baking tray before transferring them to a rack to cool completely.
Nutrition facts per serving
Calories 167; protein 2 g; fat 10 g; carbs 18 g.
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