Vegan Thumbprint Cookies

Elizabeth Kovacs, junior

Tis the season for finals, stress baking and, oh yeah, Christmas too. This final/holiday season, impress your family and friends with your healthy baking skills or just choose a healthier way to bake away all your nursing school stress away. Baking vegan is eliminating all animal products such as dairy and eggs from your ingredients and replacing them with healthier and more natural ingredients. It’s better for you, good for the environment, and helps animals all at the same time. Butter can easily be swapped out of most recipes for coconut oil or applesauce and soy, coconut, or almond milk can be used in place of regular milk. The following recipe is a variation of my grandmother’s recipe for peanut butter thumbprint cookies that usually have a chocolate kiss in the center, ours will have a dairy-free chocolate frosting instead. The recipe yields about 36 cookies total.




For the cookies:

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1/2 cup coconut oil, softened, not melted

1/4 cup applesauce mixed with 1/2 tsp baking powder

1 1/2 cups all purpose flour

3/4 tsp baking soda

1/2 tsp additional baking powder


For the chocolate frosting center:

2 cups powdered sugar

1/4 cup softened coconut oil

1/2 cup unsweetened almond, soy, or coconut milk

3/4 cup unsweetened cocoa powder

1 tsp vanilla extract


  1. Heat oven to 375 degrees fahrenheit. In a large bowl, beat together sugar, brown sugar, coconut oil, peanut butter, and applesauce-baking powder mixture on medium speed until well blended. stir in the remainder of dry ingredients until dough is well formed.


  1. Divide and shape dough into 1-inch balls. If desired, you can roll the balls into additional granulated sugar. place about two inches apart on ungreased cookie sheets.

bake 8-10 minutes or until edges are light golden brown.


  1. While the cookies are baking, mix together all the ingredients for the frosting, with an electric mixer at medium speed.


  1. Move the cookies to a cooling rack, make a small depression in the center of the cookie with your thumb, and spoon or pipe a quarter sized amount of the frosting into the depression. let cool and enjoy!



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