Delicious vegan and gluten-free black & white thumbprint cookies.
Cookies again :)! Is there an easier way to fill cookies than just placing the filling on top? That’s why I like thumbprint cookies! Now, with so many thumbprint recipes out there, the classical ones seemed too boring to share, so I pepped up the classical version and voilà – vegan, gluten-free black and white shortbread thumbprints! The chocolate and vanilla shortbreads combine very well with the jam filling and make this the best tasting and looking thumbprint cookies I have ever made. Those were really melt-in-the-mouth shortbread thumbprints – although I guess this depends on the flour mix you use, as gluten-free all-purpose flour tend to vary in quality, depending on the brand.
Traditionally thumbprints are filled with raspberry jam – either before or after baking the cookies. You may also try some other fillings like chocolate, toffee, nut butter or icing – whatever you like best!
- 200 g all-purpose flour , gluten-free
- 125 g margarine , softened (vegan)
- 1/2 tsp vanilla extract
- 50 g confectioner's sugar
- 1 Tbsp cacao powder , unsweetened
- jam of your choice
- Heat oven to 320°F (160°C) and line a baking sheet with parchment paper.
- Beat sugar and margarine until creamy and stir in flour and vanilla extract.
- Divide dough in half and add cacao powder to one half. Cool doughs for about 30 minutes.
- Shape dough into balls - you can shape white and black balls separately, cut these into 4 pieces each and make a checkerboard pattern or make any pattern you wish.
- Place the balls on the prepared baking sheet, make an indentation in center of each with your thumb or a spoon.
- Fill centres of cookies with jam.
- Bake for about 20 minutes.