I remember the very first time I came across Kathy's amazing blog, I was researching Macro Bowls and her gorgeous vegan macro bowl was among the search. I clearly remember how gorgeous the photos were and it was the first time that tempeh ever looked tempting.
Kathy has this warmth that just exudes from every post she writes, this warmth and happy living is also super evident in her latest vegan cook book - Healthy Happy Vegan Kitchen. This cookbook is for everyone, however she has an amazing section in the book that focuses on Kitchen Tools + a Vegan Pantry, along with some pretty awesome wellness tips. When I first started in the Kitchen I always found these sections to be incredibly useful.
I knew instantly what recipe to share the minute I saw it. I mean, who doesn't love cookies!
However her new book offers so much more than just cookies - however I would totally be OK if she came out with a "HHVK 250 Cookies + Bars" cookbook!
Kathy breaks her book down by sections // breakfast (which starts the chapter off with a tofu scramble, umm YES!), bakery, sandwiches, a whole chapter on BURGERS!and so on.
The ingredients for these cookies are super simple and they come together in a flash. They also have the added bonus of being gluten free + peanut free.
There are so many amazing recipes throughout the book - you can catch some additional sneak peeks + recipes on her Blog Book Tour for Healthy Happy Vegan Kitchen
The recipe states you can store leftovers in the fridge or freezer, when I read that I had to laugh....these cookies lasted about 2 hours in our house- trust me you won't have any leftovers, these cookies will disappear faster than you know it.
Not only is Kathy allowing me to share with you this amazing recipe but also a giveaway!!!
For your chance to win your very own copy of Healthy Happy Vegan Kitchen enter below!
Gluten Free Almond Butter - Jam Thumbprint Cookies
These jam-filled gems are simple and sweet, gluten - free and cute on a plate
you will need:
3/4 cup homemade oat flour (from rolled oats)
1/2 cup vegan sugar or coconut sugar
2 1/2 tablespoons almond butter, softened
2 teaspoons virgin coconut oil, softened
1/4 teaspoon ground cinnamon
Pinch of sea salt
Pinch of baking soda
2 tablespoons fruit jam, any flavor
Preheat oven to 400*F. Line a baking sheet with parchment paper.
In a bowl, combine all the ingredients, except jam, until a soft dough forms.
Carefully roll the dough into balls and place on the prepared baking sheet. Press a small thumbprint into each cookie. Place the cookies in the freezer for 10 minutes to solidify the shape for baking.
Bake the chilled cookies until they are rounded and lightly puffed and darkened around the edges, 8 - 10 minutes.
Pull the cookies from the oven and dab a small bit of ham in the center thumbprint of each cookie. Remove the cookies from the pan and transfer to a plate. Place the cookies in the fridge to chill. Serve the cookies once they have cookies and firmed up a bit, otherwise at room temperature they will be slightly soft in texture. These cookies are best served the same day they are baked. Store any leftovers, covered in the fridge for 1-2 days. For longer storage, place the cookies in sealed containers or baggies and store in the freezer. Rewarm the frozen cookies in the microwave for 30 seconds or allow to come to room temperature on a plate on the counter.
NOTE: If the dough is too soft to work with, place it in the fridge a few minutes to firm up a bit
FOLD - INS: use slightly chilled fold-ins like nuts are chocolate chips- this helps firm up the dough a bit faster
FLOURS: If desired, replace the wheat flour with oat flour or an all-purpose gluten-free flour blend. The cookie texture will vary a bit.
Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.