Description

Soft, buttery, and naturally sweetened vegan pistachio thumbprint cookies made with wholesome ingredients. These cookies feature a nutty almond-pistachio base and a fruity jam center, perfect for holidays or everyday treats.

Ingredients

1/2 cup Forager Project® Organic Unsweetened Plain Cashewmilk Yogurt

1/3 cup maple syrup

1/4 cup coconut oil, melted

1 tsp vanilla extract

1/4 tsp almond extract

1 1/2 cups almond flour

1/2 cup oat flour

1/4 tsp baking soda

1/4 tsp sea salt

1/2 cup finely chopped pistachios

1/3 cup fruit-sweetened raspberry or strawberry jam

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together cashew yogurt, maple syrup, melted coconut oil, vanilla extract, and almond extract until smooth.
Stir in almond flour, oat flour, baking soda, and sea salt until just combined. Do not overmix.
Fold in the chopped pistachios.
Use a tablespoon or small cookie scoop to portion the dough onto the prepared baking sheet.
Gently press a thumb or spoon into the center of each cookie to create an indentation.
Fill each indentation with about 1/2 teaspoon of jam.
Bake for 12–14 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Swap pistachios with chopped walnuts or pecans for variety.

Experiment with different jams like apricot, cherry, or fig.

To make grain-free, replace oat flour with more almond flour (adjust texture).

Add dairy-free mini chocolate chips for a chocolate twist.

Store in an airtight container at room temp for 4 days or refrigerate for up to a week.

Microwave for a few seconds to reheat and enjoy warm.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 5g
Sodium: 40mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg