Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies (Vegan + Gluten Free)
These little cuties are Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies! So you’re craving some cookies but trying to stay healthy? Or maybe you’re here because you have gluten dietary restrictions? Or maybe you’re here just because you want to eat a tasty cookie! Well – enter my Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies!! These delicious vegan and gluten free cookies are just what you need.
These little Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies are flavoured with vanilla and cardamom, with a Cardamom Yellow Plum Jam filling. That plum jam recipe is a new experiment I created this fall, and it is mighty delicious!! But back to the cookies! The cookie has a soft, buttery and moist texture, but it has no butter. Whaaat you say? Well this recipe uses only cashew butter in place of real butter!
These Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies are much healthier than your average cookie because they are made without butter, and without all purpose flour. These cookies are nourishing as well as being a tasty treat. These cookies have almond flour and coconut flour which provide health benefits as well as good flavour. They are a good source of fibre, protein, vitamins and minerals. Same as the cashew butter! So these cookies will leave you feeling satisfied and with less of a blood sugar spike due to the healthy fats and protein content!
These Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies are plant based, full of nutritious ingredients, and super cute so what are you waiting for? Get baking my friend! Let me know what you think. 🙂
Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies (Vegan + Gluten Free)
Ingredients
- 130 g almond flour
- 25 g coconut flour
- 1 rounded tsp freshly ground cardamom
- ¾ tsp baking powder
- pinch of fine sea salt
- 100 g cashew butter
- 1 ½ tsp pure vanilla extract
- 75 g granulated sugar *
- 2-4 tsp water depending on how thick your cashew butter is, start with 0 tsp added water, and add as needed to get the cashew butter to a softened butter texture
- cardamom vanilla yellow plum jam see my recipe!**
Instructions
- Depending on how thick your cashew butter is, start with 0 tsp added water, but add water as needed to get the cashew butter to a softened butter texture.
- Cream the cashew butter and sugar together in a medium mixing bowl.
- Once the mixture is combined, add the rest of the wet ingredients.
- Add all of the dry ingredients together in a mixing bowl.
- When the dry ingredients are combined, add the dry ingredients to the butter/sugar mixture. Do not overmix.
- Chill the dough for about 30 minutes.
- Preheat the oven to 165°C when the dough is almost done chilling.
- Remove the dough from the fridge and make approx 15 cookies on two baking sheets. Make the thumbprint indents using a half teaspoon measuring spoon. Add a little dollop jam.
- I baked the trays one at a time so they'd all bake evenly. Bake for approximately 10 minutes, until the edges are slightly golden brown.
- Let the cookies cool and enjoy!