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

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Yield: 8

Gluten-free Almond Butter–Jam Thumbprint Cookies

Print

"These jam-filled gems are simple and sweet, gluten-free, and cute on a plate."

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

1. Preheat the oven to 400°F. Line a baking sheet with
2. parchment paper.
3. In a bowl, combine all the ingredients, except the jam, until
4. a soft dough forms.
5. Carefully roll the dough into balls and place on the
6. 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.
7. Bake the chilled cookies until they are rounded and lightly
8. puffed and darkened on the edges, 8 to 10 minutes.
9. Pull the cookies from oven and dab a small bit of the jam in
10. 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.

Notes

Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky. Photos © Kathy Patalsky.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Disclaimer: This book was sent to me for free, to review and giveaway. All opinions are honest and my own. There are affiliate links in this post which won’t change your price but will share some commission. <3