Thumbprint cookies is the only thing that can save me today. Actually, we still wanted to go to Greece this year, more precisely to Mykonos in the first and only vegan hotel. It would have been nice, but I just found out that the hotel is closing early due to Corona. In addition, quite a few beach bars have also closed because of Covid-19 cases. Well, it would have been too good to be true, but eventually things will get back to normal. In any case, it still has to be a small vacation. Switzerland? Austria? Let’s see, or just close by here. Actually, I wanted to get my bikini figure in shape, but it looks like I’m more likely to eat a handful of cookies! Out of frustration! Yes, that’s exactly how it is! UPDATE: I was able to rebook our trip, Yuhuuu! On September 13, we’re off on vacation.
Vegan cookies just always go
Do you know it? You want to have a coffee, you feel like something sweet, but such a piece of cake is just too much? Sounds like a luxury problem, and it certainly is. Sometimes you just want a small, sweet cookie with your coffee. That’s why they invented these irresistibly delicious cookies, I’m quite sure. It’s super easy to make and really fun to use. After 10-12 minutes in the oven, the little beauties are ready.
Do you know how I decided on the nut nougat filling? I just could not decide between jam and chocolate cream. So I just asked my two boys, which is my husband and my brother. The two are probably rather in love with chocolate as it turned out. However, jam also fits wonderfully as a filling for these delightful little coffee cookies:
- Strawberry jam
- Homemade blackberry chia jam
- Apricot jam
- Currant jelly
- White chocolate or white chocolate cream
- All other jams
Vegan coffee party? Where. When should I be there?
So, now I’ll tell you a little bit about the ingredients and how to replace them. So that you can react as flexibly as possible, depending on what is currently in the house.
- Peanut butter: I use a fine peanut butter that I stir vigorously beforehand. During storage, lumps may form and fat may settle on top. Stirring makes everything super creamy and even again, which makes things a lot easier when making the dough.
- Instead of peanut butter, you can use any other nut butter ,such as a mixed nut puree, cashew nut puree, or almond puree. Depending on the firmness of the mush, the addition of vegetable milk may increase.
- Maple syrup goes great in these cookies, though you can use any other liquid sweetener of your choice.
- For a gluten-free version, simply replace the spelt flour with a gluten-free flour blend. I add an additional ½ tsp of locust bean gum to the dough for a better binding.
I do have one small warning on the side because the cookies are definitely addictive or in my husband’s words: “Please put them somewhere I can’t see them”. . That’s just the way it is with such delicious pastries! In any case, I’m already looking forward to the next coffee party.
Matching the cookies is a warming hot drink like the caramel latte with CBD oil, hot chocolate or Pumpkin Spice Latte.
The thumbprints with nut nougat are:
- Crispy outside, soft inside
- Naturally sweetened
- Quickly made
Let’s go with this dream of cookie and chocolate. I hope you enjoy the reel and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Thumbprint with nut nougat
- 130 g Peanut butter or any other nut butter of your choice, please stir well before use so that it is nice and creamy
- 80 ml maple syrup or other liquid sweetener of choice
- 30 ml Plant milk I use oat milk
- 95 g Flour I use about 2/3 spelt flour type630 and 1/3 whole spelt flour, if using a gluten-free flour blend add ½ tsp carob bean gum or ¼ tsp xanthan gum for a better binding.
- ¼ tbspn Bourbon vanilla ground
- ¼ tbspn Baking soda
- A strong pinch of salt
- 45 g Nut nougat cream ready bought or homemade, alternatively fill with a jam of your choice
- Line a baking tray with baking paper and preheat the oven to 180 degrees convection.
- First, add the peanut butter, maple syrup, and plant milk to a baking bowl and mix with a fork or silicone spatula until evenly combined.130 g Peanut butter, 80 ml maple syrup, 30 ml Plant milk
- Add flour, bourbon vanilla, baking soda and salt and continue mixing until a compact dough is formed.95 g Flour, ¼ tbspn Bourbon vanilla, ¼ tbspn Baking soda, A strong pinch of salt
- Divide into 21 equal parts á 16-17g and form into balls. The division can be done exactly with a scale or roughly by eye.
- Using a small spoon (I use my portioning spoon that has a deep well) or thumb, press a well into the dough balls.
- Fill each well with a hazelnut-sized amount of nut nougat cream or jam and place in the oven.45 g Nut nougat cream
- Bake for 10-12 minutes (depending on desired degree of browning). Remove from the oven and allow to cool completely.
- Place remaining cookies in a resealable box and store at room temperature for up to 5 days, or in an airtight container in the refrigerator for up to 2 weeks.