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    Home » cookie

    Pistachio Apricot Thumbprint Cookies

    Published: Jul 29, 2015 · Modified: Feb 14, 2018 by Richa 30 Comments

    Jump to Recipe   Print Recipe

    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 

    Jump to Recipe   

    Pistachio Apricot Thumbprint Cookies | Vegan Richa

    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. 

    Pistachio Apricot Thumbprint Cookies | Vegan Richa

    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

    Pistachio Apricot Thumbprint Cookies | Vegan Richa

    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. 

    Pistachio Apricot Thumbprint Cookies | Vegan Richa

    Bake, cool, eat!

    Pistachio Apricot Thumbprint Cookies | Vegan Richa #vegan #cookie

    Recipe Card

    Print Recipe
    4.86 from 7 votes

    Pistachio Apricot Thumbprint Cookies

    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
    Prep Time30 minutes mins
    Cook Time16 minutes mins
    Total Time46 minutes mins
    Course: Cookie
    Cuisine: American
    Servings: 16 cookies
    Calories: 59kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (60 g) 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 (10 g) + 2 Tbsp ground raw pistachio
    • 1/8 tsp (0.13 tsp) baking soda
    • 1/8 tsp (0.13 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 (40 g) + 1 tbsp powdered vegan sugar use a Tbsp less for less sweet
    • 1/4 tsp (0.25 tsp) almond extract
    • 1/4 tsp (0.25 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

    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

    Nutrition Facts
    Pistachio Apricot Thumbprint Cookies
    Amount Per Serving
    Calories 59 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Sodium 29mg1%
    Potassium 26mg1%
    Carbohydrates 8g3%
    Sugar 4g4%
    Vitamin A 15IU0%
    Vitamin C 0.7mg1%
    Calcium 8mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Bharti

      March 19, 2021 at 11:42 am

      5 stars
      Wt is almond extract

      Reply
      • Vegan Richa Support

        March 22, 2021 at 5:01 pm

        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.

        Reply
    2. Ada

      December 17, 2018 at 7:45 pm

      5 stars
      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. ?

      Reply
      • Richa

        December 29, 2018 at 11:08 pm

        you an use nut butter. Applesauce will make them cakey

        Reply
    3. Manpreet

      December 12, 2018 at 5:25 am

      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?

      Reply
      • Richa

        December 12, 2018 at 9:53 am

        yes just use almond flour. it works

        Reply
        • Manpreet

          December 12, 2018 at 10:52 am

          Thank you. Anything else that I can substitute for pistachio?

          Reply
          • Richa

            December 12, 2018 at 1:02 pm

            almond flour, ground up cashews or pecans

            Reply
    4. Kayla Slater

      December 09, 2018 at 5:17 pm

      4 stars
      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!!

      Reply
      • Richa

        December 09, 2018 at 7:57 pm

        awesome!

        Reply
    5. Marty Remis

      December 18, 2017 at 2:53 pm

      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

      Reply
      • Richa

        December 18, 2017 at 6:49 pm

        could be the pistachios, flour or sugar

        Reply
    6. Sil

      April 25, 2017 at 8:58 am

      5 stars
      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

      Reply
    7. Dennis

      December 21, 2015 at 11:45 am

      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.

      Reply
      • Richa

        December 21, 2015 at 11:49 am

        They are small cookies. and inch and half size.

        Reply
    8. Chetan Padliya

      December 16, 2015 at 10:34 pm

      5 stars
      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.

      Reply
      • Richa

        December 16, 2015 at 10:45 pm

        you can use refined coconut oil or organic canola or safflower or other vegetable oil.

        Reply
    9. Marj

      August 02, 2015 at 8:53 pm

      I made these cookies but substituted almond for pistachio, coconut oil for vegan butter, and coconut milk for yogurt. Also used homemade peach and habanero jelly. The little bit of spice was amazing.

      Reply
      • Richa

        August 02, 2015 at 10:30 pm

        Awesome!

        Reply
    10. Neha Garg

      July 31, 2015 at 2:10 pm

      Made these today (but with black currant preserves) … So yummilicious, they only lasted about 30 minutes. 😀 …

      Reply
      • Neha Garg

        July 31, 2015 at 2:14 pm

        5 stars
        PS – Completely agree with you about Cecil. I had a roommate once who would go to protests to save dolphins from Japan and then come home and order chicken wings. Made me furious and extremely sad 🙁

        Reply
    11. Jenn

      July 30, 2015 at 8:00 am

      These remind me of my childhood. Yummy thumbprints with different delicious jam fillings. And apricot is one of my favorites! Love these!

      Reply
    12. June @ How to Philosophize with Cake

      July 30, 2015 at 4:25 am

      Those look like the perfect sweet fix! Love the pistachio + apricot combo 🙂

      Reply
    13. Sonali

      July 29, 2015 at 8:54 pm

      Totally awesome and delicious. 🙂

      Reply
    14. Cassie

      July 29, 2015 at 4:39 pm

      So yummy and so cute 🙂

      Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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