Vegan Matcha Almond Thumbprint Cookies Recipes
VEGAN MATCHA ALMOND THUMBPRINT COOKIES
Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.
Provided by Kim Barnouin
Categories HarperCollins Dessert snack Cookies Tea Soy Free Dairy Free Peanut Free Vegan Vegetarian Almond
Yield Makes 3 dozen
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly grease a cookie sheet and set aside. In a small bowl, stir together the egg replacer and water and set aside. Using an electric mixer, beat the almond paste, agave nectar, and Earth Balance until creamy. Add the extracts and the egg replacer mixture and continue beating. Stir in the flour and salt to create a soft dough.
- Using a teaspoon, create small balls of cookie dough and drop them on the prepared cookie sheet, leaving plenty of room between cookies. Push your thumb down into each cookie to create an imprint. Bake for 15 minutes, until the edges begin to harden. Transfer the cookies to a wire rack and allow them to cool.
- For the frosting, mix the matcha powder with the creamer in a small bowl to create a paste. In a medium bowl, beat the Earth Balance briefly and scrape the bowl. Add the powdered sugar and matcha paste, and beat again until smooth. Once the cookies have cooled, use a teaspoon to scoop some matcha frosting into each thumbprint.
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- Before starting, keep in mind that these are slightly softer than regular cookies. They are vegan, gluten-free cookies made with almond flour, so they have a strong almond flavor.
- In a medium-size mixing bowl, add all the dry ingredients: almond flour, Matcha powder, baking powder, and salt if used.
- Combine the ingredients with a spatula first, then stir in the wet ingredients: melted coconut oil and maple syrup until it forms a sticky green dough. Taste the raw dough and if the Matcha flavor is not strong enough for your taste buds, add up to 2 extra teaspoons but watch out. Adding too much extra Matcha dries out the cookies! So I recommend keeping the recipe ratio and add a Matcha flavor boost with a pinch of Matcha powder on the baked cookies.
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- In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking powder, salt, apple cider vinegar, vanilla extract, and almond extract.
- Stir with a spoon to form the cookie dough batter. It should be sticky but easy to roll into a cookie ball, not wet or runny - see picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.
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