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Vegan Chocolate Thumbprint Cookies

 

Christmas is only 48 days away, which means cookie exchange parties will be here even sooner. I haven’t decided what kind of cookies to make this year for the big cookie exchange party so decided I better start experimenting this weekend. Today I made a vegan version of Chocolate Thumbprint Cookies, also known as Chocolate Susans. These cookies are not for someone who is short on time- usually any recipe involving a cookie press isn’t!  I don’t think they’ll be the cookies that I bring to Christmas parties this year (I’m looking for something more festive and unique) but they were a total hit in my house today.

 

 

Cookie Ingredients:

  • 4 cups flour
  • ½ cup corn starch
  • 2 Tbs  Vanilla extract
  • 2 cups Earth Balance
  • 1 ½ cups sugar
  • ½ cup vanilla almond milk
  • 1 ½ tsp salt      

Directions: In large bowl combine sugar, Earth Balance, salt and vanilla extract with hand mixer. Mix for several minutes until the mixture is very creamy. Stir in the almond milk. Slowly add dry ingredients (flour and corn starch).  

You can use a cookie press or pastry bag to make star or flower cookies.  Fill your pastry bag, or cookie press with batter and squeeze onto cookie sheet. Once you have a cookie sheet full, press small dents into the center of each cookie (this is where your chocolate filling will go). Bake at 350° for about 12 minutes.  When you pull the cookies out you may have to press the small dents again- depending on how much chocolate you’d like in each cookie. Let cool on wire rack.

Once the cookies are semi cool you can fill with chocolate. Make sure not to overfill, it will make a mess. Let cookies and chocolate filling cool at room temperature for two hours before serving- if you’re impatient go ahead and put in the freezer for a few minutes. The cookies taste much better at room temperature than cold.

Chocolate Filling Ingredients:

  • ½ cup vanilla almond milk
  • 2 Tbs maple  syrup
  • 1 cup semi sweet vegan chocolate chips

Directions:  Boil milk and syrup on high heat. Remove from heat and stir in chocolate chips until smooth. Let cool before adding to cookies.

*I like my Chocolate Susan’s a little on the salty side so feel free to cut the salt amount in half if you don’t feel the same way.

Enjoy!

 

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  • Anonymous

    I have eaten the regular version of these, and they sound and of course look as good vegan style.