Indy Power: Cracking cookies - vegan chocolate raspberry thumbprint cookies
Vegan chocolate cookies with a sweet jammy centre
Chocolate Raspberry Thumbprint Cookies
These cookies are so simple to make - but have lots of wow factor. They'd be a fun (and probably messy!) one to try with the kids.
Makes 12-16. Gluten-free & vegan
For the jam:
2 tsp maple syrup
2 tsp chia seeds
For the cookies:
140g cashew butter
80ml maple syrup
1 tsp vanilla essence
120g ground almonds
½ tsp baking powder
25g cacao powder
1. Preheat the oven to 180°C (350°F, Gas Mark 4).
2. Start with the jam. Add the raspberries, maple syrup and chia seeds to your blender and blend until runny. Leave it to sit for a few minutes, then blend again. It will thicken as it rests.
3. In a large bowl, whisk together the cashew butter, maple syrup and vanilla essence.
4. In a separate bowl, combine the ground almonds, baking powder and cacao powder.
5. Add the dry ingredients to the wet and mix them until you have a sticky-ish dough.
6. Line a baking tray with parchment paper. Roll the dough into balls and then flatten them gently onto the tray. Use your thumb to make a dent in the centre of each.
7. Bake for 8-10 minutes, depending on their size.
8. When they come out, use the back of a teaspoon to freshen the dent in the centre. Leave them to cool in the tray on a wire rack. When cool, spoon jam into the centre of each.
If you're a nut butter addict like me, you can also make these cookies with a dollop of runny nut butter in the middle instead of jam, or both! Any nut butter works but I imagine peanut butter would be a crowd pleaser (I'm allergic to peanuts so I go with cashew or almond). If you want to make them ahead of time the cookies keep really well for up to 2 days. Make the cookies but wait to fill the middle, then store them in an airtight container in the fridge and fill the middles when you're ready to serve them.
I had a six-hour layover in Los Angeles recently and of course I used it to dash to a restaurant that's been on my to-eat list for ages, Café Gratitude. It's an all-plant-based café with six spots across California and the colourful dishes are always popping up on my Instagram. We went to the one in Venice for breakfast and didn't hold back with our order - we had the buckwheat pancakes, chilaquiles, breakfast tacos and the barbecue scramble. The chilaquiles were incredible: tortilla chips, roasted tomatillo sauce, black mole, tempeh chorizo, cashew queso fresco and sautéed kale. Dinner looks even better so if you're planning a trip, definitely add it to your list. cafegratitude.com