Vegan Persimmon Thumbprint Cookies

These vegan persimmon thumbprint cookies are a delicious treat. They have the sweetness of ripe persimmons, the crunch of almond flour, and the flavor of fruit preserves. Theyre great for holiday parties or afternoon tea.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup persimmon puree
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts such as walnuts or pecans
• 1/4 cup fruit preserves such as raspberry or apricot

Instructions:

Preheat oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine all-purpose flour, almond flour, coconut sugar, baking powder, and salt

Add melted coconut oil, persimmon puree, and vanilla extract to the dry ingredients

Mix until well combined

Roll the dough into small balls and place them on the prepared baking sheet

Make an indentation in the center of each cookie using your thumb or the back of a spoon

Fill each indentation with a small amount of fruit preserves

Sprinkle chopped nuts on top of the preserves

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely