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
Author: Vegan Richa
1/2cupwhite whole wheat flour or spelt flour or whole wheat pastry flour or use a gluten-free flour blend or Oat flour to make gf
1/4cup+ 2 Tbsp ground raw pistachio
2tbspvegan butter or oil
2tbspnon dairy yogurt or cashew creamI use So Delicious Plain Coconut milk yogurt
1/3cup+ 1 tbsp powdered vegan sugaruse a Tbsp less for less sweet
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.
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