Vegan Thumbprint Cookies

Since I have noticed that I have only done Christmas pound cakes I really had to do some Christmas cookies.
And it's Christmas!

In my opinion cookies just belong to Christmas, and now it's almost over without sharing one Christmas cookie recipe. But here I've got one.

I hate hard cookies, where you think you are biting your teeth out. Like the ones you take out the oven and then you know they are now still soft but then they will harden very fast.
But those cookies are great. If you take them out the oven, you think they will become those super hard, teeth-loosing types. But no, you're totally wrong. Still after two days they were super soft and delicious. Just perfect for any Christmas snacks loving person - like me - to have around.

Vegan Thumbprint Cookies

Yield: 14-16 cookies

Ingredients:

3/4 cups all purpose flour (70g)
2/3 cups whole wheat flour (65g)
1/2 cup walnuts, finely crushed or processed in food processor (55g)
3 tbsp sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup + 1 tbsp pure maple syrup (82g)
1 tsp pure vanilla extract
1/4 cup coconut oil, melted (52g)
3 tbsp almond milk
Approx 1/3 cup black-cherry jam

Directions:

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl combine the two flour types, crushed walnuts, sugar, baking powder, cinnamon, and salt and whisk until combined.
In a separate bowl, combine the wet ingredients: maple syrup, melted coconut oil, vanilla, and almond milk. Stir well.
Add wet mixture to dry mixture and stir until just combined.
Roll the dough into balls. Now very lightly dip your fingers in a cup of water, tap off excess, and then roll the ball in your wet fingers. Now place the ball onto the baking sheet.
With your thumb and finger press a large well (approximately 3/4 inch in diameter) into the center of each ball (but don’t go all the way through!) and shape it with your fingers, pinching the edges as you go around. Fix any cracks that may form in the dough with your fingers.
Fill the hole with a generous amount of jam- about 1/2-1 tsp. Place cookies about 1 inch apart.
Bake in the oven at 350 F for 17-18 minutes. The cookies should be slightly firm to touch. Cool for about 15 minutes on the baking sheet. Now, chill in the fridge for about 30 minutes before serving.

Adapted from Oh she glows