Chicago’s favorite plant-based babe has just made healthy eating a little more exciting!  Jessica Murnane, owner of One Part Plant, has released her first cookbook… which is actually a cook-ie book, A Year of Cookies: Simple and Delicious Plant-Based Recipes for Every Month.

The book is filled with some of the most delicious cookie recipes we’ve seen, made all the more appealing by the fact that you can leave your guilt at the kitchen door thanks to Jessica’s healthy habits, along with sweet and hilarious stories and sentiments from Jessica’s cookie-loving friends.

Today, Jessica has been sweet enough to share the cookie recipe from the book that I’m most excited to try: Elise Bergman’s Spiced Almond Thumbprints!

INGREDIENTS:

  • 1/4 cup coconut oil
  • 1/4 maple syrup
  • 1/4 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/2 cup almond butter
  • 1/4 cup raw almonds, finally chopped or ground in a food processor
  • 1 1/2 cups oat flour (or rolled oats ground in a food processor)
  • 3 tablespoons flax seed meal
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • Additional 1/4 cup chopped almonds or shredded coconut for rolling cookies
  • 1 cup fruit preserves, jam or jelly (look for organic, fruit-juice sweetened)

INSTRUCTIONS:

First, preheat oven to 350 degrees.

In a large bowl combine coconut oil, maple syrup, almond milk and vanilla.  Fift dry ingredients into wet mixture.  Stir in nut butter and miz thoroughly to form dough.  Chill for 15-30 minutes.

Spread the remaining 1/4 cup chopped almonds or shredded coconut onto a large plate.  Scoop dough with spoon and roll into balls that are approximately 1″ in diameter.  Roll the almonds or coconut shreds and place on parchment-lined baking sheets.

Using thumb or the back of a spoon, press to flatten and shape a hole in the center of each ball.  Put a dollop of preserves in the center of each cookie.

Bake for 20-25 minutes.  Makes 20-25 cookies.

 

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