Blueberry Almond Oat Thumbprint Cookies (vegan and vegetarian)

Thumbprint cookies taken to the next level, bite size decadence and simplicity all in one. Also so incredibly easy to change up the ingredients to create cookies to your personal taste. This recipe only takes 15 minutes to prep, 15 to cook so you'll be abundant with delicious petite four cookies ready for a little fika in no time at all! Hint hint to anyone in need of a present quickly for a birthday or valentine, thumbprint cookies are your answer. 

I made our cookies 3 ways to suit different tastes, but this time we will be blueberry preserve and rolled oat thumbprint cookies. This combination is perfect for those who love the homely taste of fruit pies and crumbles.

This recipe makes 30 cookies and has easy swaps for vegan and vegetarian options too.

Ingredients:

• 100 grams salted or unsalted, melted vegan spread or butter (if salted don't add teaspoon of salt to mix)

• 160 grams packed dark brown sugar

• 1 teaspoon kosher salt  

• ¹/₄ teaspoon baking soda

• 1 tablespoon smooth applesauce (vegan option) or 1 large egg yolk (vegetarian option)

• 1 teaspoon vanilla extract

• 210 grams natural unsweetened almond butter (you can use peanut butter but I think almond gives the best taste with this combination), at room temperature

• 125 grams all-purpose flour

• Rolled oats

• Blueberry preserve

Method:

• Preheat your oven to 180c and line baking tray with greaseproof paper. 

• In a medium sized mixing bowl whisk together butter, salt (if you used unsalted butter), brown sugar and baking soda. Make sure your mixture is well combined you shouldn't be able to see any streaks. Add either applesauce or egg and vanilla extract and whisk again till combined. Add almond butter and whisk for the last time until homogenous.

• Add the flour and, using a spatula, fold gently until just combined. The dough should look and feel soft and slightly greasy. 

• Portion the dough into 1inch diameter balls by rolling the dough between your hands. Or you can use a #60 sized cookie scoop if you have one. Make sure your dough bowl is covered with a damp tea towel if your not using it immediately as it tends to get dry if left out.  

• On a plate or in a bowl pour out the rolled oats to roll and coat each of your dough balls. Once coated place on your lined baking tray with 1inch between each ball. 

• Place baking tray in the oven and bake for 9 minutes. Once out of the oven use a teaspoon or a thumb to make indents in the center of each cookie. Neatly fill each indent with 1/2 teaspoon of blueberry preserve.

• Return cookies to the oven for a further 4 mins or until the surface looks matte and dry to the touch. Do not remove your cookies from the baking tray until cooled as they will be very soft but harden and crisp as they cool.    

• Store in an air tight container, at room temperature these cookies last 3 days or 2 weeks in the freezer. 

This recipe is a tweaked (vegan and almond) version of the wonderful Sohla El-Waylly's Blueberry Pecan Oat Thumbprint Cookies.