How the fuck are you supposed to bake anything good without eggs and butter?
Well, I've taken it upon myself to find out.
I'm not a vegan by any means, but I a few of my daily clients are, so I like to challenge myself to improve upon my vegan cooking skills.
And you know what? I don't suck at it. I feel like I've gotten pretty good at taking regular meals and finding a way to recreate it without any meat or dairy. In fact, I made someone do a blind taste-test of my veganaise vs Hellmann's, and they thought the Hellmanns was the vegan one. Pretty rad.
Not the original intention of this blog, but I think the focus will be shifting a little bit into primarily vegan recipes, that are 100% tried, true, and tested by a non-vegan.
VEGAN THUMBPRINT COOKIES w HOMEMADE JAM
1 cup coconut oil shortening
2/3 cup white sugar
2 cups flour
Jam Filling Ingredients:
1 cup frozen peaches
1 cup sugar
1 tsp. fresh thyme
Preheat your oven to 350.
In a saucepan, add your sugar and your peaches and bring to a boil. Let simmer until the mixture begins to thicken, then add your fresh thyme. Be sure to mash up the peaches so it isn't super chunky - it is going in cookies after all.
When it get to a boil, stir constantly until the mixture begins to look like jelly, and you're done!
In a mixing bowl, cream together the coconut shortening and white sugar until smooth. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on cookie sheets (I always line mine with parchment paper first). Make a small divot in the center of each ball using your thumb, and fill the hole with your jam.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
The coconut shortening makes these cookings super flaky and buttery tasting. There's a subtle hint of coconut, but if you don't like that, just add a 1/2 tsp of almond extract or something.
At room temp, these will crumble very easily, so store them in your fridge or freezer!
When I made these, I ate like four of them. They're ridiculously good.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.