12 Days of Cookies: Strawberry Hazelnut Thumbprints

On the first day of Christmas NeuroticMommy gave to me:

Strawberry Hazelnut Thumbprint cookies. (I totally sang that out loud) Tis the season! I’m such a winter baby. I love this time of year. I love the cold, hats, gloves, scarves, coats…I love it all! I especially love the coziness of it all. Warm cocoa, marshmallows, blankets, movies and…you guessed it, cookies. I mean come on! There is a soft spot in your heart for some cookies. (wink wink)

On Instagram I started my 12 Days of Cookies. So for each day up until Christmas you will have a new, delicious cookie recipe to make for your family, friends or just you. Sometimes I shed a tear when I think about having to share such yumminess. Is that terrible? Naaah! Ok, I  got off track there for a second.

Back to the cookies. So this is Batch one. I’m not even kidding when I tell you these might be my favorite so far. They look like they would be a lot of work but I promise they are easy and ready to please. (No not that girl from high school…hahaha) Just kidding. Anyway they don’t take a lot of time, maybe just the baking part but the manual labor on your end is pretty slim. Plus they are so pretty to look at I knew they would be a hit for the start of this bake off. I really wanted to suck ya right in. Coookies…

If you have a favorite cookie, drop a line and let me know. Maybe it’s on my list or perhaps I’ll just make it and do my best to healthify it or make it vegan. I do what I do. Now, will you get your bake on with me?

Print Recipe

Yield: 2 dozen

Strawberry Hazelnut Thumbprints

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Enjoy the sweet strawberry filling surrounded by a subtle hazelnut flavor in the crunchy cookie.

Ingredients:

• 1 1/2 c oat flour
• 1/2 c hazelnut meal
• 1/2 c coarsely chopped hazelnuts
• 1/2 c brown rice flour
• 1/2 tsp baking powder
• 8 oz vegan butter, softened
• 1/2 c sugar
• 1 flax egg
• strawberry jam, as needed
• shredded coconut for topping

Directions:

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. In a medium bowl combine dry ingredients. Flour, hazelnut meal, chopped hazelnuts, baking powder and rice flour.
3. In a larger bowl using a hand mixer, cream together sugar, butter and egg until smooth.
4. Pour in flour mixture and beat until well combined.
5. Take tablespoon size dough, roll into a ball and press gently with the back of a spoon or your thumb (duuuh).
6. Spoon in 1/2 tsp of jam to center of each cookie.
7. Bake for 18-20 minutes
8. Let cool before topping with coconut. Enjoy!