Pistachio Almond Cranberry Thumbprint Cookies. Vegan

Name: Pistachio Almond Cranberry Thumbprint Cookies. Vegan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Vegan
Ingredients: 1/2 cup raw pistachioes; 1/3 cup raw almonds; 3 Tablespoons walnuts; 3/4 cup whole wheat pastry flour; 3/4 teaspoon baking powder; 3 Tablespoons raw sugar; 2 Tablespoons agave; 2 Tablespoons virgin coconut oil or organic canola oil or Earth balance butter; 1 teaspoon flax meal; 3 Tablespoons warm water; 1/8 teaspoon salt; 1/2 teaspoon vinegar; 1/4 teaspoon cinnamon powder or spice of choice; jam or chutney for filling ((I used cranberry pear chutney))

Pistachio Almond Cranberry Thumbprint Cookies. A delicious and easy sweet treat, Vegan Recipe. Its the time for a Blog hop…

Ready 30 minutes
Serves 8 servings
Prep 15 minutes
Cook 15 minutes

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Recipe

Pistachio Almond Cranberry Thumbprint Cookies

Pistachio Almond Cranberry Thumbprint Cookies. A delicious and easy sweet treat, Vegan Recipe.

Serves 8 servings
Prep 15 minutes
Cook 15 minutes
Total 30 minutes

Ingredients

1/2 cup raw pistachioes
1/3 cup raw almonds
3 Tablespoons walnuts
3/4 cup whole wheat pastry flour
3/4 teaspoon baking powder
3 Tablespoons raw sugar
2 Tablespoons agave
2 Tablespoons virgin coconut oil or organic canola oil or Earth balance butter
1 teaspoon flax meal
3 Tablespoons warm water
1/8 teaspoon salt
1/2 teaspoon vinegar
1/4 teaspoon cinnamon powder or spice of choice
jam or chutney for filling ((I used cranberry pear chutney))

Instructions

1
In a bowl, add hot water, flax meal and coconut oil. Mix well and let sit for 5 minutes.
2
Add in the vinegar, sugar, salt, agave and spices and mix for 2 minutes till well combined.
3
Grind the pistachios, almonds, walnuts separately using pulse so they dont become too buttery.
4
Add in the ground nuts, and sift whole wheat flour and baking powder into the wet ingredients and mix well.
5
The mixture will be a slightly stiff but still sticky dough. Add more flour if the mixture is more like a batter.
6
Oil hands or spoon and shape into balls. Place on parchment and make a deep dent in the center.
7
Bake in preheated 350 degrees F for 14-16 minutes depending on cookie size and thickness.
8
Cool on rack. The cookies might be soft when right out of the oven but will solidify to a biscuity texture. Fill thumbprint with jam or any other filling of choice!

Cranberry Pear Chutney:

9
Cook 3/4 cup cranberries and half a pear pureed with 1 Tbsp jaggery/raw sugar, ginger powder, cinnamon, pinch of salt till all cranberries pop and chutney thickens.