Who doesn't love to snack on cookies now and then? Especially when they're soft, crumbly and have the most sinful filling of Hazelnut coffee spread. They're easy to make, and requires minimal effort. Try these incredibly delicious, vegan hazelnut thumbprint cookies at home! This recipe is perfect for those who want to start baking but don't like the hassle that goes with it.
Ingredients
1/2 Cup Vegan butter (We’ve used vegan clarified butter, but you can use any butter or even coconut oil)
1/4 Cup Country Bean Hazelnut Spread
1/2 Cup Icing sugar
1 cup All purpose flour
Method
- Preheat your oven to 200 degree Celsius and line your baking tray with parchment paper.
- Gently beat in all the ingredients except the coffee hazelnut spread. Combine till it forms a soft cookie dough.
- Scoop 1 Tablespoon of cookie dough per cookie and to make a cookie ball. place it on a baking sheet.
- Using a textured bottom of a glass, gently compress the cookie ball.
- Now press gently in the middle-of the cookie either with the back of 1/4 measuring teaspoon or your thumb.
- Fill each cavity with delicious hazelnut coffee spread and bake for 12-15 minutes till the cookies are slightly golden on the edges.
- They will be soft when hot and will hold their shape once cooled down.
- Your hazelnut thumbprint cookies are ready for snacking!
Pro Tips
Make sure the cookie dough is cold before baking, you can pop the cookie balls in the freezer for 10 minutes before adding the filling.
In case you don't have icing sugar, you can easily take your regular sugar and blend it to form a fine powder that you can use.
You can try to make these cookies with the Country Bean Dalgona Spread as well, if you want your cookies to have a stronger coffee flavour.
Recipe and video credits: @baked.happily.ever.after
