The first words out of my mom’s mouth: “These are so cute!”
We were heading to her colleague’s house for lunch, so I whipped these up in just 45 minutes. Which is quite amazing since I always take such a long time when I bake… but I did have some help this time.
Among the chatty grandparents and lovely vegan-friendly Chinese dishes she served us, I sampled some dark chocolate and we talked quite a bit over steaming cups of tea. Shanghainese (the dialect of Shanghai) blended with Mandarin & English – it was quite the eclectic conversation.
These cookies were just yum. They are rather ‘cute’, and make a pleasing dessert to impress friends. Yet it’s as easy as any other cookie – the jam filling takes just a minute to whip up. I was lacking in the jam department, so I mixed my own – it was a mixture of blackberry, apple cranberry butter and some garam masala.
I was worried after I added the garam masala thinking it might’ve been a bad spur-of-the-moment decision, yet the dash of blended spices gave the jam a nice hint of something. Whatever it was, it imparted a slight Asian twist – a hint of cardamom while the crispy almond-laced crumbles melt in your mouth.
Savor the buttery edges and sweet filling, then stealthily reach for one more.
Garam Masala Thumbprint Cookies:
Makes 13 ~Adapted from The Pancake Princess & Protein Prince’s Vegan Thumbprint Cookies
- 1 cup rolled or instant oats, or oat flour
- 1/4 cup brown sugar
- 1 ‘egg’ = 1 tsp egg replacer + 2 Tbsp water
- 2 Tbsp almond meal (optional)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon
- 1 Tbsp honey or other liquid sweetener
- 3 Tbsp coconut oil, melted
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3 1/2 – 4 Tbsp jam of choice
- 1/2 tsp garam masala
- 1/4 tsp powdered pepper
- 1/2 tsp lemon juice/vinegar
Preheat oven to 350 degrees. Whisk together your ‘egg’ and set aside.
If you’re using rolled/instant oats, process them in a blender or food processor until it resembles a coarse flour. Add in the rest of the dry ingredients and continue to blend.
Gradually add in the honey , liquid coconut oil, extracts & egg replacement. Blend for another 30 seconds or so until the mixture is consistent throughout.
On a greased cookie sheet, then try to shape them into heaping-Tbsp-sized balls, although they’ll definitely still be flat in size. (Note: This process can vary the number of cookies you come out with, I just happened to have enough for 13 cookies. ) Refrigerate for 10 minutes.
Bake for 14-20 minutes, depending on how chewy or crispy you want them (less = chewy, more = crispy). Remove from the oven and immediately use a small spoon to create indents on the tops.
Mix together your jam filling and after the cookies have cooled drop about a teaspoon of jam into each indent.
& Merry Christmas guys.