Pistachio Apricot Thumbprint Cookies

Name: Pistachio Apricot Thumbprint Cookies
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 16 cookies
Ingredients: 1/2 cup white whole wheat flour; 1/4 cup + 2 Tbsp ground raw pistachio; 1/8 tsp baking soda; 1/8 tsp salt; 2 tbsp Vegan Butter or Oil; 2 tbsp non dairy yogurt or cashew cream; 1/3 cup + 1 tbsp powdered vegan sugar; 1/4 tsp almond extract; 1/4 tsp vanilla extract; 3 Tbsp apricot preserves or jam

User Reviews

4.9

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
46 mins
Servings
16 cookies
Calories
59 kcal
Course
Baked Goods
Cuisine
American

Pistachio Apricot Thumbprint Cookies

Danielle Hudson

Report

How to make the best Pistachio Apricot Thumbprint Cookies that melt in your mouth. Pistachio shortbread cookies filled with Apricot Jam. Vegan Cookie Recipe, Free of Dairy, egg, corn, soy, yeast. Makes 16 small cookies

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1/2 cup white whole wheat flour or spelt flour or whole wheat pastry flour or use a gluten-free flour blend or Oat flour to make gf
1/4 cup + 2 Tbsp ground raw pistachio
1/8 tsp baking soda
1/8 tsp salt
2 tbsp Vegan Butter or Oil
2 tbsp non dairy yogurt or cashew cream I use So Delicious Plain Coconut milk yogurt
1/3 cup + 1 tbsp powdered vegan sugar use a Tbsp less for less sweet
1/4 tsp almond extract
1/4 tsp vanilla extract optional
3 Tbsp apricot preserves or jam

Add to Shopping List

Instructions

In a bowl, combine the flour, ground pistachio, baking soda and salt. whisk well.
In another bowl, melt the vegan butter. Add non dairy yogurt, sugar and almond extract and mix until well combined.
Add the dry to the bowl and mix until combined. The dough should be soft and well formed. Add a tsp or so more flour if too sticky, or a sprinkle of non dairy milk if too dry.
Chill for 15 to 20 minutes. Preheat the oven to 345 degrees F / 170ºc
Make small balls of the dough and press in the center to make a deep dent. Place on parchment lined baking sheet.
Take 3 to 4 Tbsp apricot preserves/jam in a small bowl and whisk a bit to make it smooth. Fill the cookies with 1/2 to 3/4 tsp apricot preserves.
Bake for 15 to 16 minutes. Cool completely and serve or store.

Notes

To grind pistachios, blend raw pistachios with a tbsp of flour or starch so that you don;t end up with pistachio butter.White whole wheat flour makes lighter color cookies as in the pictures. Spelt or wheat flour will make darker cookies.
Nutritional values based on one cookie

Nutrition Information

Show Details

Calories 59kcal (3%) Carbohydrates 8g (3%) Fat 2g (3%) Sodium 29mg (1%) Potassium 26mg (1%) Sugar 4g (8%) Vitamin A 15IU (0%) Vitamin C 0.7mg (1%) Calcium 8mg (1%) Iron 0.2mg (1%)