Back to blooog, back to reality; back to this here giveaaaawaaaay. Yes, I did just write that to the tune of an En Vogue song. But really, getting back on the blog wagon is hard when there’s so much exciting stuff happening! (That’s for another blog that won’t be posted a month from now, I pinky-promise). For now, I have finally got a recipe for Almond Butter–Jam Thumbprint Cookies and giveaway for Kathy Patalsky’s stunning book, Healthy Happy Vegan Kitchen!
I picked this cookie recipe to make from her book, one: because cookies are awesome, two: I love thumbprint cookies especially, three: these are cute as hell. If I was to pick a few other ones from her cookbook to show you guys, they would be the Sweet Potato Veggie Burger with Avocado, the Blueberry Farro Spinach Salad, or the Peanut Butter Toasted Coconut Oatmeal Bars. Is your mouth watering yet? It should be!
Not only are there some intriguing recipe titles, there are plenty of bright, beautiful photos to go along with many of them. These photos match Kathy’s personality perfectly, as she is a wonderful, bubbly, woman who is super sweet and talented. I’ve followed Kathy’s blog, Healthy Happy Life since I first started blogging, and she has always been a huge inspiration to me in terms of photography and being a motivated and savvy persona in the vegan blogosphere.
So, please, check out this cookbook and make sure to whip up these delectable thumbprint cookies! Enter the giveaway after the recipe; the contest is open to US residents, 18 & older. Cheers!
One Year Ago: Curried Chickpea & Carrot Salad / Two Years Ago: Tofu Scramble Breakfast Sammich / Three Years Ago: Mint Chocolate Chip Ice Cream Cupcakes
Gluten-free Almond Butter–Jam Thumbprint Cookies
Ingredients
- ¾ cup homemade oat flour
- ½ cup vegan sugar or coconut sugar
- 2½ tablespoons almond butter softened
- 2 teaspoons virgin coconut oil softened
- ¼ teaspoon ground cinnamon Pinch of sea salt Pinch of baking soda 2 tablespoons fruity jam any flavor
Instructions
- Preheat the oven to 400°F. Line a baking sheet with
- parchment paper.
- In a bowl, combine all the ingredients, except the jam, until
- a soft dough forms.
- Carefully roll the dough into balls and place on the
- prepared baking sheet. Press a small thumbprint into each cookie. Place the cookies in the freezer for 10 minutes to solidify the shape for baking.
- Bake the chilled cookies until they are rounded and lightly
- puffed and darkened on the edges, 8 to 10 minutes.
- Pull the cookies from oven and dab a small bit of the jam in
- the center thumbprint of each cookie. Remove the cookies from the pan and transfer to a plate. Place the cookies in the fridge to chill. Serve the cookies once they have cooled and firmed up a bit, otherwise at room temperature they will be slightly soft in texture. These cookies are best served the same day they are baked. Store any leftovers, covered, in the fridge, for 1 to 2 days. For longer storage, place the cookies in sealed containers or baggies and store in the freezer. Rewarm the frozen cookies in the microwave for 30 seconds, or allow to come to room temperature on a plate on the counter.
Recipe Notes
Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky. Photos © Kathy Patalsky.
Disclaimer: This book was sent to me for free, to review and giveaway. All opinions are honest and my own. There are also affiliate links within the post, buying products through these gives me a small percentage and helps me to keep the blog running. <3
Her blog has the word “lunchbox” in it for a reason- FINALLY there’s a vegan cookbook with simpler recipes that don’t require five hundred spices, 378 of which you can only find in specialty Indian food marts. Looks rad!
I absolutely LOVE Kathy’s blog and would be thrilled to win her lovely cookbook. Her recipes are healthy, easy, and always delicious!
Love healthy vegan recioes!
i loovvve her blog! i’m sure her book is just as great!
I was sold at coconut sugar. These look so great!
I have been a reader of Kathy’s blog for years and years. I feel like I NEED this book to complete my collection because I love her recipes.
I a excited about healthy vegan recipes!
Not gonna lie, I’m especially excited about the photography. Kathy’s photos are always gorgeous and there’s nothing I love more than flipping through a beautiful vegan cookbook!
What excites me most is having lots of Kathy’s best recipes all in one place! I’ve loved her blog for ages!
Is there a substitute for coconut oil? It’s not used in our home. On one likes it. Thanks
thank you so so much for giving the opportunity to your international followers and readers to participate, too. this is not a book i would find normally in bookstores and it’s lovely to have a chance to win it.
thank you! go♥vegan
Adorable thumbprint cookies!
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I’m super interested in the variety of recipes – what I’ve seen on her blog is really creative, so I’m excited to get some new ideas!
Looks like a great cookbook from this example and what she has on her blog. Can’t wait to try it out.
I’m big fan of cookies, simple recipes and Kathy’s blog. would love to have a copy of her beautiful book.
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