Easy Vegan Blueberry Thumbprint Cookies (Edit recipe)

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These easy vegan blueberry thumbprint cookies are the simplest and most delicious cookies to make for the holiday season. Made with just 9 ingredients, these cookies are pillowy soft, chewy, and perfectly sweet from the E.D.SMITH Blueberry Pie filling in the centre. All of your guests will love these cookies and will be asking you for the recipe after one bite! I’ve partnered with E.D.SMITH to bring you these festive, soft cookies you can make for any occasion. The pie filling can also be swapped for any flavour of your choosing (blueberry, raspberry, or strawberry) so it’s customizable!

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PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 32

Ingredients

1 cup Vegan Buttery Spread, softened
1 cup Granulated White Sugar
2 Tbsp Flax Seed Meal, 2 tbsp flax seeds + 6 tbsp warm water (makes 2 flax eggs)
1 tsp Pure Vanilla Extract
1 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
3.5 cups All Purpose Flour, plus more for rolling dough + sprinkling on counter – using spoon-and-level method
0.5 tsp Blueberry Pie Filling, I used E.D.SMITH Blueberry Pie Filling, to fill each cookie

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Line a large baking tray with parchment paper and set aside.
In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let it set for 5 minutes.
In a large bowl, cream butter and sugar together with a hand mixer for about 30 seconds, until creamy and no clumps remain.
Add in flax eggs and vanilla extract, and mix for another 30 seconds until creamy.
Add baking powder, baking soda, and salt and mix well.
Mix in the flour a bit at a time. When it becomes difficult to mix, use a spatula to form into a ball of dough.
The dough should be sticky but still be able to form a ball. Once your dough has this consistency, place on a floured countertop (sprinkle work surface with flour). Add in more flour, and mix with your hands until dough is not very sticky, and can form into a ball.
Transfer dough back to your bowl, then use a cookie scooper to scoop the dough (about 1.5 – 2 tbsp). Roll into your hands, then place on a parchment-lined baking tray.
Use either a small measuring spoon, the back of a spatula or your thumb to create an indentation in your cookie.
Add 1/2 tsp E.D.SMITH Blueberry Pie Filling into each cookie.
Bake for 12-13 minutes, then let cool for 10-20 minutes.
Sprinkle with powdered sugar.

Notes

How to store: Place the cookies in an airtight container and store in the fridge for up to one week. Freeze for up to one month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	6 g
Carbohydrates:	17 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	111 mg
Fiber:	0 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.