These almond and raspberry vegan cookies are a version of the traditional Almond Linzer thumbprint cookies with raspberry jam. For this recipe I have made them with spelt flour, however, they would work well if you swapped the flour for regular white flour or wholemeal flour.
I have experimented and made these plant-based using vegan butter and flax egg and they were well received by my tasters. The traditional recipe is made with eggs and butter so if you’d prefer to use the original ingredients - go for it!
- 115g vegan butter flora or unsalted butter softened
- 125g castor sugar
- 225g Spelt flour (swap for plain if preferred)
- 75g ground almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 flax egg - 1 tbsp flaxseed powder and 3 tbsp water - rest 15 minutes in the refrigerator (or one egg)
- 2 teaspoons vanilla extract
- ¼ cup raw or white sugar (optional for rolling)
- 3 tablespoons seedless raspberry jam
- Preheat oven to 170˚c. Add baking paper to two baking trays or use silicone mats if you have them.
- Beat vegan butter and sugar in a mixing bowl with an electric mixer until smooth and combined. Scrape sides, add flax egg or egg, vanilla and beat until completely incorporated.
- Add flour, salt and ground almonds and mix until a stiff dough forms. If you dough seems wet and not stiff, place in your refrigerator for 30 minutes.
- Roll dough into 24 balls (they spread so only use a 1/2 or 1 teaspoon, depending how big or small you would like them. Roll balls in sugar and place on the prepared baking sheets, spacing evenly. Press gently down in the centre with thumb or back of a mixing spoon handle to create a slight indent. Spoon ¼ teaspoon raspberry jam into the hole of each.
- Bake until the cookies are just lightly golden brown, approximately 10-12minutes, depending on your oven. The cookies will be crunchy on the outside and soft in the middle. If you prefer them crunchy all over, then bake for an extra few minutes.