Today we’re sharing a recipe from the new vegan cookbook The Colorful Kitchen by Ilene Godofsky Moreno. I love that these vegan thumbprint cookies are made with flour that you can make yourself by simply blending rolled oats! They’re really easy to make and can be molded into all sorts of fun shapes like hearts for Valentine’s Day!
- 1 cup rolled oats
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup creamy peanut butter
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup jam or fruit preserves
- 2 tablespoons creamy peanut butter
- Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.
- In a blender, pulse the oats until flour is formed, then transfer it to a large bowl. Whisk in the baking soda and salt.
- In a small bowl, stir the wet ingredients together until smooth. Transfer the mixture to the large bowl, and stir until the wet and dry ingredients are thoroughly combined.
- To form the cookies, use your hands to roll about 1 tablespoon of batter into a ball. Press it down on the baking sheet and use your thumb to create an indent in the center. Fill the center with the jam or preserves. Repeat until all the dough is used.
- Bake for 12 minutes. Remove from the oven and transfer the cookies to a cooling rack. Let them cool completely, then drizzle with the peanut butter (you may want to use a pastry bag or a plastic baggie with a corner cut off for this). Enjoy right away or store in an airtight container.
This vegan thumbprint cookie recipe was reprinted with permission from The Colorful Kitchen by Ilene Godofsky Moreno. For your convenience, this article contains Amazon affiliate links which help us keep the lights on here at World of Vegan.