Chocolate Thumbprint Cookies
1 cup all-purpose flour
⅓ cup cocoa powder
¼ tsp salt
¼ tsp baking soda
⅓ cup peanut oil
⅓ cup soy milk
1 tsp vanilla extract
½ tsp almond extract
⅔ cup sugar
6 tsp jam (raspberry, apricot, or to taste)
Preheat oven to 350℉. Line two cookie sheets with parchment paper.
Sift together flour, cocoa powder, salt, and baking soda.
In a large bowl, mix together all the wet ingredients (but not the jam) plus the sugar. Add the dry ingredients to the wet and incorporate well.
With damp hands, roll 1 Tbsp of dough into a ball, then press into a disk, and place on the cookie sheet. Bake the cookies for 5 minutes, then remove from the oven.
Press your thumb into each cookie to make an indent (they’re hot, so proceed carefully). Place ¼ tsp of jam into the indent, then bake another 6 minutes.
Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool.
Tags: Chocolate Thumbprint Cookies, Cookie, Cookies, cup peanut oil, Food and drink, Foods, Hallongrotta, Stuffed cookieprevious - next