Units
Scale
Ingredients
- 48 g plain flour
- 100 g brown sugar
- 50 g cocoa powder
- 56 g vegan butter
- 1/4 tsp baking soda
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1 tsp vanilla extract
- 1/2 cup pecans (finely chopped )
Instructions
- Combine Make a flaxegg by combining flaxseed meal and water. Set aside for a few minutes.
- Combine Whisk brown sugar and butter together until light and fluffy.
- Combine Mix in flaxegg and vanilla extract.
- Combine In a separate bowl combine flour, cocoa powder and baking soda, then combine with the wet.
- Refrigerate To make the dough more manageable to handle refrigerate for 1 hour.
- Pre-heat Oven Pre-heat oven to 180C/160C fan. Line a baking tray with parchment paper.
- Prepare Once out the fridge use a scoop out 1tsp or 1tbsp amounts of the dough and roll into a ball.
- Prepare Roll cookie balls into the finely chopped pecans.
- Prepare Press your finger into each ball, making a hole in the middle.
- Bake Place balls an inch apart on the prepared baking tray. Bake for 9 -11 minutes.
- Prepare Once out the oven, if the thumbprint disappears repress into the cookies.
- Cool Allow to cool for 10 minutes on baking tray, then transfer to cooling rack to cool completely.
- Decorate Once cooled, carefully spoon out caramel sauce into the thumbprints.
Notes
If you prefer a less gooey caramel centre you can simply pop the cookies with the caramel on a baking tray and into the freeze for at least 1hr!
Nutrition
- Calories: 101
Find it online: https://cookingwithparita.com/recipe/turtle-thumbprint-cookies/