Vegan Gingerbread Thumbprint Cookies with Lemon Curd
Author: 
Recipe type: Dessert, Vegan, Gluten Free
Serves: 15 cookies
 
Ingredients
  • COOKIES
  • 1½ cup oats, ground into flour
  • ½ cup quinoa, ground into flour
  • ½ cup coconut sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • A generous pinch of sea salt
  • ¼ cup coconut oil, melted
  • ¼ cup molasses
  • 1 tsp pure vanilla extract
  • 2 tbsp water, use as needed
  • CURD
  • Zest of 1 medium lemon
  • Juice of ½ medium lemon
  • 2 tbsp cornstarch
  • ½ cup unsweetened non-dairy milk
  • 2 tbsp maple syrup
  • GLAZE (optional)
  • ¼ cup icing sugar
  • 2 to 3 tsp lemon juice
Instructions
  1. COOKIES: Preheat oven to 375°F and line a large cookie sheet with parchment paper.
  2. In a large mixing bowl, whisk together the oat and quinoa flours, coconut sugar, baking soda and powder, spices, and salt.
  3. Add the coconut oil, molasses, and vanilla to the dry mixture and mix until evenly incorporated. The dough should be wet enough to easily be molded into balls. If the dough is too dry, add water 1 tsp at a time until proper consistency is reached.
  4. Using a cookie scoop, divide the dough into 15 balls and arrange them evenly on the lined cookie sheet.
  5. To make the indent, use your thumb, the back of a wooden spoon, or the handle of a rolling pin. Shape the dough so that there are no cracks.
  6. Bake in the preheated oven for 8 to 10 minutes and allow them to cook while preparing the lemon curd.
  7. CURD: In a small sauce pan, whisk all the lemon curd ingredients until smooth and cornstarch is fully dissolved. Place the sauce pan on the stove and bring to a boil, whisking every now and then. Once at a boil, turn the heat off. Curd will continue to thicken as it cools.
  8. GLAZE: In a small bowl, whisk together the icing sugar and lemon juice until smooth. The glaze should be ribbon consistency. Transfer the glaze to a small ziploc bag or piping bag. You will need a very small hole to drizzle.
  9. ASSEMBLY: Place about ½ to 1 tsp of curd in the indent of each cookie. Drizzle glaze over the top.
Recipe by Radiant Rachels at https://radiantrachels.com/gingerbread-thumbprint-cookies/