Vegan Blackberry Thumbprint Cookies (Recipe)
Healthy Two-bite Cookies for a Sweet Holiday Treat!
The team behind Producers Stories is crazy about food—especially food with a story to tell. We’re passionate about bringing farm-to-table flavors into your home with recipes, product spotlights, and blogs highlighting our farmers’ voices.
Satisfy your sweet tooth with these yummy vegan blackberry cookies with a super simple recipe anyone can follow.
We used millet because it is high in nutrients such as iron, magnesium, phosphorus and potassium. This recipe is nut free, sugar free, gluten free and oil free.
Many new vegans miss their old favorite treats, and vegan thumbprint cookies are something you rarely find in stores. Luckily, this recipe makes it possible to enjoy such an amazing treat again. You can use any fruit—blackberries, blueberries, raspberries, or even jam. I chose blackberries because they are sweet, delicious, and high in antioxidants, and the deep purple color just makes me feel something.
Depending on the amount of water, and if you like the taste of the sprouted millet or oat flour, you can make these raw! I originally intended to make them raw, but then I decided to cook them for an extra crunch.
To Your Health’s organic sprouted products inspired these tasty cookies. We used their Organic Sprouted Millet Flour for this recipe.
- ¾ cup Organic Sprouted Millet Flour (you can use sprouted oat flour or any other flour of your choosing)
- ½ cup water
- 6-9 soaked dates (can also use maple syrup, to taste)
- 1 tsp organic vanilla extract
- ½ Tbsp cinnamon
- 1-2 bananas for sweetness and texture (optional)
- 2 Tbsp coconut oil for extra softness (optional)
- 8+ blackberries (depending on how much dough you make; you can also use jam if you prefer cookies to be sweeter)
- Preheat oven to 350°F / 180°C, and line a baking sheet with parchment paper.
- Put all ingredients into the blender/ food processor (add more or less of anything to taste).
- Blend until mixed together. Add a little water if necessary to create a cookie dough consistency.
- Roll into 1 ¼ Tbsp-sized balls.
- *If using jam, make a thumbprint indentation on top.*
- Add blackberries/jam on top.
- Bake for 16 to 18 minutes, or until the bottoms are golden brown.
Let us know how it goes! Share in the comments if you enjoyed these healthy vegan blackberry thumbprint cookies at home. If you modified this recipe to your liking, tell us what you did.