Vegan Jam Cookies

jamcookieThis recipe is based on a thumbprint cookie recipe, and these cookies have become one of my favorites over the years. I like that they add a bit of natural color to the cookie tray.

Combine shortening, sugar, “egg,” and vanilla. Mix well. In a separate bowl, combine flours and salt. Add the dry mixture to the wet mixture and stir. Use your hands to further mix the dough. Roll the dough into 1″ balls and place on an ungreased cookie sheet. Press your thumb into the center of each cookie to make a well for the jam. Fill each cookie with about 1 teaspoon of jelly. Bake at 375º for 12-14 minutes until just barely starting to brown around the edges. Do not over cook. Cool for a few minutes on the cookie sheet, and then remove to cool on a cookie rack. Makes about 16 cookies.

**Note about the flour: I use a locally milled flour, Daisy’s Organic Whole Wheat Pastry Flour. On the bag it says to use an extra 2 tablespoons for each cup of  flour in the recipe. So when I make these cookies I actually use a total of 1 cup and 2 tablespoons. Depending on your flour you may need to add 1-2 tablespoons of flour to achieve a consistency that you can roll.


I made delicious pumpkin cookies for Thanksgiving following Fatfree Vegan Kitchen’s recipe. I made a few very slight changes. I am in love with my 100% Organic Whole Wheat Pastry Flour from Daisy Organic Flours (a local mill). It is so light and fluffy and whole wheat – it is beautiful! For baking, I also love Spectrum Shortening which has only one ingredient, palm oil, and it is rated for up to 450º.

  • Medium Bowl Ingredients
  • 2 1/2 cup whole wheat pastry flour
  • 1/2 cup oats (regular oats, not quick oats or instant)
  • 1 teaspoon of baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • Large Bowl Ingredients
  • 1/2 cup shortening
  • 1/2 cup vegan brown sugar (packed)
  • 1/2 cup vegan sugar
  • 8 ounces of silken tofu
  • 1 15 ounce can of pumpkin
  • 2 teaspoons vanilla

(A note about the tofu. I used Mori-Nu Organic Silken which comes in 12 ounce packages. I cut the block into thirds and used 2/3 of the block.)

  1. Mix the first set of ingredients in a medium bowl.
  2. Put all of the second set of ingredients in a large bowl. Use an electric mixer and mix well.
  3. Slowly add medium bowl ingredients to large bowl, continuing to mix with electric mixer.
  4. Preheat oven to 375º.
  5. Lightly spray a cookie sheet with high heat canola oil.
  6. Drop spoonfuls of batter onto sheet.
  7. Bake for 14 minutes.
  8. Let cool on cookie sheet for a few minutes and then transfer to a wire rack.

Makes about 30-40 cookies depending on size.

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When I was little, my mom made the best chocolate chip cookies using the Nestlé Toll House Chocolate Chip Cookies recipe. I veganized and slightly improve the healthfulness of this good, old fashion recipe. And the best part is that you can enjoy these cookies knowing that they are made from completely animal friendly ingredients.


1 ¼ cup organic whole wheat pastry flour
1 cup unbleached organic white flour
1 teaspoon of salt
1 teaspoon of baking soda
½ cup vegan “butter”
½ cup organic vegetable shortening (made from palm oil, safe for 450º)
¾ cup organic sugar
¾ cup organic brown sugar
1 teaspoon vanilla
2 “eggs” (prepared Ener-g Egg Replacer)
9 ounce bag of Organic Dark Chocolate Chips

  1. Combine both flours, baking soda, and salt in small bowl.
  2. In a large bowl, use an electric mixer to beat shortening, butter, sugar, brown sugar, and vanilla extract. Add eggs and continue beating until well mixed.
  3. Gradually mix in flour mixture.
  4. I like to roll my cookies into balls so at this point I test the consistency. Sometimes, I add another tablespoon or two of flour.
  5. Preheat oven to 375º.
  6. Mix in chocolate chips with your hands.
  7. Form 1 inch balls and place on an ungreased cookie sheet.
  8. Bake for 9 to 11 minutes (in my oven it is 10 minutes). Cool on baking sheets for about 1 minute and then place on wire racks to cool completely.

Today this recipe made 46 cookies so I figured the nutrional data for both recipes based on 46 cookies.

calories fat sat fat cholesterol protein
1 vegan cookie 111 5 g 2 g 0 1 g
1 original recipe cookie 143 8 g 4 g 17mg 1 g
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