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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
My Dad loves thumbprints or any jam/preserve filled cookies. There are a few things that make his face light up like the a fruit and nut cake made with candied papaya, Gobi Aloo matar , his favorite dals, Butter Paneer which he now loves with tofu (see Butter Seitan recipe in my Book and sub tofu or vegan Paneer from the book which is currently half off on amazon), and simple cookies. And of course, lots of work. He is happiest when he is working on something, something metal, wood, or planning a machine and making it, or spending hours at home depot :).
These thumbprints have raw pistachios to make them buttery, soft and melt in your mouth and apricot preserves filled in their center. Make these with your favorite summer fruit preserve. Easy, all whole grain and addictive. To make these gluten-free, use a gluten-free flour blend or use oat flour like in these Gluten free Vegan Chocolate Chip Cookies.
I have a bunch of bean bowl recipes in the draft, but it just felt like a day for some cookies. I need that sweet fix today.
More cookies from the blog
- Giant Chocolate Chunk Cookies
- Oatmeal Walnut Chocolate Chunk Cookies
- Vegan Gluten free Shortbread Cookies
- Gluten free Vegan Chocolate Chip Cookies
- egan Double Chocolate Chip Cookies
In other news, If you haven’t yet heard about Cecil, the majestic lion killed by a hunter by luring him out of a sanctuary, see here.
I was upset the whole day yesterday. When I read the following on Woodstock Farm Sanctuary’s page, I knew what was bothering me.. “We join everyone in their outrage and sadness over the murder of Cecil, who should have lived out his life with his family in safety. But we are also outraged and saddened over the murder of billions who aren’t as valued but who are also murdered for pleasure– the pleasure of eating them or wearing them instead of hunting them. We can only hope that Cecil’s killer is held accountable AND that the compassion that people feel for this lost amazing lion can be also felt for the other animals who exist and rejoice and breathe just as he did…and who also deserve to live. Rest in peace Cecil”. I am upset both at the unnecessary killing of the magnificent Cecil, in the name of Sport (ugh), and of the general disconnect with everything.
In other better news, Gadhimai festival in Nepal, where 500,000 animals were sacrificed every 5 years for more than 200 years, is now indefinitely banned! This might not still deter the people who will still follow the tradition elsewhere in blind faith, but this amazing decision after years of relentless work by the activists, is a great start to the change that will eventually come.
Steps:
Make the cookie dough. Chill, then divide into small balls. Press ball in the center to make a dent. Place on the baking sheet. Fill dent with apricot preserves or other preserves of choice.
Bake, cool, eat!
Pistachio Apricot Thumbprint Cookies
Ingredients
- 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
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Wt is almond extract
According to Google: An intensely flavored liquid made by combining almond oil (from bitter almonds) with ethyl alcohol, almond extract is used similarly to vanilla extract to add flavor mainly to baked goods and other desserts.
Hi Richa!
I baked these cookies today, and they were so delicious. I used coconut oil instead and my homemade raspberry chia jam. Just wondering since I am tracking my macros and trying to keep my fat intake low, if I could replace the oil/butter for unsweetened applasauce. ?
you an use nut butter. Applesauce will make them cakey
Hi Richa, this recipe looks great! Can’t wait to try it. What would be some of the substitutes you would suggest instead of pistachios? Also, would almond flour work in the recipe?
yes just use almond flour. it works
Thank you. Anything else that I can substitute for pistachio?
almond flour, ground up cashews or pecans
So yummy!! Made these for my holiday work party and they came out great!! Can’t wait to share! I used almond flour and crushed almonds instead of pistachios. I do wish I rolled them in crushed almonds too to make the outside crunchy. Thanks for sharing!!
awesome!
Why are mine so much darker than yours? I am wondering if it is the pistachios. They impart a green color that darkens the cookie. Am I using the wrong type?
Thanks
Marty
could be the pistachios, flour or sugar
Thank you for this delicious recipe! I made this cookies last night and love everything about them, perfect sweetness, the combination of pistachio and apricot. I will bake them again for sure! <3
Sound really good. I’m going to try them.
Wondering if that 1/2 cup flour is correct? It doesn’t seem like
enough to make 16 cookies.
They are small cookies. and inch and half size.
It is another great recipe by you…
Vegan butter is unavailable in our area even not available online in India. What I can substitute ?
You mention vegan butter or oil, so which oil I should prefer?
Thanks a lot.
I prepared vegan Gulabjamoon as per your recipe.. so delicious and divine.
you can use refined coconut oil or organic canola or safflower or other vegetable oil.