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Vegan Pistachio Thumbprint Cookies

Vegan Pistachio Thumbprint Cookies
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5.2 from 16 reviews

These soft and chewy Vegan Pistachio Thumbprint Cookies offer a delightful balance of sweet and salty nuttiness with a creamy pistachio butter filling. Made without eggs or dairy, these cookies use Unsweetened Plain Cashewmilk Yogurt for moisture and richness, making them perfect for vegan and dairy-free diets.

Ingredients

Cookie Dough

  • 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

Filling

  • 1/2 cup vegan white chocolate, melted
  • 1/3 cup pistachio butter

Instructions

  1. Prepare the Cookie Dough: In a large bowl, whisk together the vegan butter, granulated sugar, Unsweetened Plain Cashewmilk Yogurt, vanilla extract, almond extract, and sea salt until fully combined and the sugar is incorporated into the butter. Stir in 1/2 cup of the pulsed pistachios until evenly mixed.
  2. Incorporate the Flour: Add the flour to the wet ingredients and gently fold with a silicone spatula until just combined. Avoid overmixing to maintain a tender texture. Chill the dough in the fridge for 30 minutes to firm up.
  3. Preheat Oven and Prepare Filling: While the dough chills, preheat your oven to 350°F (175°C) and line a medium baking sheet with parchment paper. In a small bowl, whisk together the melted vegan white chocolate and pistachio butter until smooth and set aside.
  4. Shape the Cookies: Once chilled, scoop the dough using a medium cookie scoop (about 1 ½ tablespoons) to form balls. Roll each ball in the remaining pulsed pistachios to coat evenly and place onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Create Thumbprints: Using the back of a ½ teaspoon, gently press into the center of each dough ball to create an indentation for the filling. Be careful not to press all the way through the dough.
  6. Bake the Cookies: Bake for 15-18 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to set.
  7. Fill and Decorate: Spoon 1 teaspoon of the white chocolate-pistachio butter mixture into each thumbprint indentation. Sprinkle additional pistachio crumbles on top for garnish.
  8. Chill and Serve: Place the filled cookies in the fridge for 10-15 minutes to allow the filling to set firm before serving. Enjoy these delicious vegan pistachio thumbprint cookies!

Notes

  • For a gluten-free version, use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
  • Ensure the vegan butter is at room temperature to allow for easy mixing.
  • Do not overbake; the cookies should remain soft and chewy.
  • You can substitute pistachio butter with almond or cashew butter, but it will alter the flavor slightly.
  • Store cookies in an airtight container in the refrigerator for up to 5 days.

Nutrition

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