Coconut Almond Raspberry Thumbprint Cookies for Santa!

December 24, 2015

Happy holidays, friends. I’ve got a gift for you! Tons (and tons) of last-minute Christmas cookie inspiration, including my Coconut Almond Raspberry Thumbprint Cookies for Santa.

I worked again this year with Kin Community and a host of awesome YouTube creators on the 2nd Annual Kin Christmas Cookie collaboration and holy deliciousness! There are so many recipes, your head will spin—in a good way. And, don’t worry, most of the recipes are easy even at this last minute. In fact, I adapted one of my favorite cookie recipes to make it easier to bake with ingredients that you’re more likely to already have on hand.

Handy, no?

Coconut Almond Raspberry Thumbprint Cookies | Holiday Cookies for Santa! | One Hungry Mama

You’ll often see people adapting conventional recipes to make them vegan but, in this case, I’m taking one of my favorite cookie recipes, Coconut Almond Raspberry Thumbprint Cookies, a vegan recipe from a great recipe, Straight From the Earth by by Earthbound founder Myra Goodman, and making it conventional.

As much as I love the original recipe (LOVE it), I figure that some of you may not have vegan ingredients like coconut oil and chia seeds on hand. If you don’t and you want to make these for Santa today—or you just prefer conventional baking—this recipe is the ticket! Otherwise, I encourage you to make the vegan version. Even if you’re not vegan, you’ll love them!

Either way, you can’t lose. In fact, Santa might leave you a little something extra if you leave these for him tonight. They’re that good.

Coconut Almond Jam Thumbprint cookies
(Can be shared with kids 12+ mos already safely eating tree nuts)
Makes about 1 dozen

1/4 cup neutral oil, such as grape seed
1 large egg
1/2 cup granulated sugar
3/4 cup whole wheat pastry flour (you can substitute all purpose flour)
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
Pinch cardamom
1/4 cup + 2 tablespoons unsweetened shredded coconut
1/4 cup roasted almonds, chopped
Raspberry jam

1. Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper. In a medium bowl, whisk together oil, egg, and sugar; set aside.

2. In a separate bowl, whisk together flour, baking powder, and spices.

3. Add wet ingredients to dry and, using a wooden spoon or silicone spatula, mix well. Add almonds and coconut and mix to combine well. Use a tablespoon to scoop out dough and place cookies on prepared pan. Use the back of a 1/4 teaspoon measure to place a dent in the middle of the cookie. (See the video for a tip on how to do this without getting too messy!) Fill the indentation with raspberry jam. Place in oven and bake for 15 minutes, until golden brown.

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