Vegan Sugar Free Thumbprint Cookies Recipe

 

These little cookies came out great and really satisfied my craving for a chewy, sweet treat.

I was thinking about "Larry and Larry's" vegan cookies and wanted a similar taste experience without all the sugar. That's how I came up with these adorable thumbprint vegan cookies. 

The tofu provides the chewy and oatmeal replaces the white flour. Instead of regular sugar, I use granulated erythritol. 

It's a simple recipe, but it yields a very satisfying finished product. 

Ingredients
1/2 block drained tofu, or 6-8 ounces
1/2 cup erythritol granulated sugar replacement
1 1/2 cups old fashioned oats
2 Tbls olive oil
1/2 Tsp baking powder
1/4 Tsp baking soda
1/2 Tsp salt
1/2 Tsp vanilla extract
1/4 Tsp ground nutmeg
1/4 Tsp ground cinnamon
2 Tbls almond milk
Sprinkles

Instructions
Use a spice grinder to turn the oats into a flour. 

Chop the tofu into small chunks. 

You can use medium, firm or extra firm tofu. The firmer the tofu, the chewier the cookie. 

As with a classic cookie recipe where you cream the sugar into the softened butter, do the same with the erythritol and tofu. I used a hand mixer. 

Add the remaining ingredients and stir with a spoon until a fairly dense cookie dough type texture is achieved. 

Chill the dough covered in the fridge for half an hour. 

Roll into 1 inch balls and arrange on a greased baking sheet. 

Flatten gently into cookie shapes. 

Stash in the freezer.

Preheat oven to 375 F

When the oven is ready remove the sheet from the freezer and bake for 13 minutes. 

They will still be soft when you remove them from the oven. 

Use a finger to indent each cookie in the center. Then fill the indent with some sprinkles. 

Allow to cool for at least ten minutes.