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Vegan Pistachio Thumbprint Cookies

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Soft, nutty vegan thumbprint cookies filled with a luscious white chocolate pistachio butter blend, perfect for any occasion.

Ingredients

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  • 1/2 cup vegan butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon sea salt
  • 1 cup pistachios, pulsed into a crumble, divided
  • 1 1/2 cups all-purpose flour or gluten-free 1:1 baking flour
  • 1/2 cup vegan white chocolate, melted
  • 1/3 cup pistachio butter

Instructions

  1. Whisk together the vegan butter, granulated sugar, Forager Project Unsweetened Plain Cashewmilk Yogurt, vanilla extract, almond extract, and sea salt in a large bowl.
  2. Continue whisking until the granulated sugar is fully incorporated and the mixture is smooth.
  3. Add 1/2 cup of the pulsed pistachios to the wet ingredients.
  4. Whisk until the pistachios are mixed into the dough.
  5. Add the all-purpose flour or gluten-free 1:1 baking flour to the bowl.
  6. Use a silicone spatula to fold the flour into the wet ingredients just until combined.
  7. Chill the cookie dough in the fridge for 30 minutes.
  8. While the dough chills, preheat the oven to 350°F (175°C).
  9. Line a medium baking sheet with parchment paper.
  10. In a small bowl, whisk together the melted vegan white chocolate and the pistachio butter.
  11. Set the filling mixture aside.
  12. Once the cookie dough is chilled, use a medium cookie scoop (about 1 1/2 tablespoons) to scoop the dough.
  13. Roll the scooped dough into a round ball.
  14. Roll the dough ball in the remaining pulsed pistachios to coat.
  15. Place the coated dough ball onto the prepared baking sheet.
  16. Repeat for the remaining cookie dough to form 12 cookies.
  17. Take a 1/2 teaspoon measurement.
  18. Press the back of the 1/2 teaspoon into the top of each cookie dough ball to create a 'thumbprint' shape.
  19. Bake the cookies for 15-18 minutes, or until the edges are just lightly golden brown.
  20. Remove the baking sheet from the oven.
  21. Let the cookies cool on the baking sheet for 10 minutes.
  22. Fill each cooled cookie's indentation with 1 teaspoon of the melted white chocolate pistachio butter mixture.
  23. Sprinkle additional pistachio crumbles on top of the filling for decoration.
  24. Chill the cookies in the fridge for 10-15 minutes to allow the filling to set.
  25. Serve and enjoy.

Notes

Ensure vegan butter is at room temperature for the best dough consistency.
Do not overmix the flour; mix just until combined to keep cookies tender.
Chilling the dough is crucial to prevent spreading and maintain shape.
For intense flavor, use freshly pulsed pistachios.

Find it online: https://thecozycuppa.com/vegan-pistachio-thumbprint-cookies/