So excited for these! I have made the ones from your cookbook so many times, I’ve memorized the recipe. I definitely fall into the category of a person who just really loves cookies – I’m always looking for a more nutritious choice I can eat on the daily without worrying about sugar overload. These look perfect and I have total faith in your recipes. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!ReplyCancel
Mary Ann Harville15/01/2020 - 10:19 pm
I need to pick up some drippy peanut butter but I’ve got everything else on board! I’m going to make these this weekend and will give you a report! I second everything that Elizabeth said so I’m going to repeat the most important art. You are awesome, the work you do for all of us is awesome and I love that I can reach out to you and get a response. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!ReplyCancel
Salina16/01/2020 - 5:24 am
These look absolutely delicious! So glad you posted the recipe today because I actually wanted to make them yesterday (looking at your picture) and since the recipe wasn’t up I had to make my own one up but wasn’t so satisfied with the texture of it, I’ll be sure to try these out! Love the bowls :)ReplyCancel
Pavlina16/01/2020 - 5:45 am
Do you reckon they would freeze well..? They look like the perfect emergency snack :)ReplyCancel
Hi Pavlina,
I haven’t frozen these specific ones yet, but I have froze cookies similar to this and they held up great. Do let us know if you try it :)
-LReplyCancel
I made these today with my daughter. They turned out great! They were a little sticky and hard to form so I put them in a silicone muffin liners and they turned out perfectly.ReplyCancel
Theresa17/01/2020 - 1:11 pm
I made these last night. My 8 year old daughter loved licking the batter off of the spoon. I shared them with a few co-workers this morning. They turned out great. I used 1/4 cup and it made 9. Thank you for all the lovely recipes.ReplyCancel
Jordan17/01/2020 - 2:23 pm
I loved these breakfast cookies! I made just a few changes based on what I had: a mix of sunflower seeds and cashews instead of pecans, and I used just 2 Tbsp of honey instead of the maple syrup. (Next time I think I would use 3) They turned out great and have a very hearty taste and texture and even with less of the honey/maple syrup, seem to hold up well. My partner loves them and he usually shies away from sweeter versions of these cookies. Thanks for another great recipe!ReplyCancel
Helen18/01/2020 - 7:34 pm
I made these as directed, including the sprinkling of millet & pushing a pecan into the top before baking. Pretty & delicious! I will definitely make again.ReplyCancel
Hilary19/01/2020 - 11:42 am
I just ate one out of the oven and I think they will make a lovely on the go breakfast! So tasty. I made as directed except I used sweetened coconut and regular milk chocolate chips cuz that’s what I had on hand. But when I make again I will use what you suggested as they are just a tiny tiny bit too sweet for breakfast (but I don’t really love sweet things in the morning, crazy I know)ReplyCancel
Yes I have been doing Veganuary! I feel really great!!!! Do you have a good suggestion to replace cream in coffee?
ThanksReplyCancel
Laren Cyphers08/01/2020 - 2:33 pm
Hi Deborah, my favorites are Oatly barista edition or the same thing from Califa Farms :) It bugs me so much when my creamer curdles in my coffee, and these two haven’t for me and are super creamy. A bit pricey for sure, but life changing for me and affordable when on sale. SO cool that you’ve been trying out Veganuary and are feeling great! Apologies for chiming in from left field.ReplyCancel
My favourite replacement for coffee creamer is nutpods! It’s an unsweetened creamer that is about as rich as it gets. Soy creamers are also quite rich, but always come sweetened. I also have a recipe for a full fat coconut milk-based creamer in my cookbook!
-LReplyCancel
We made this last night and it was delicious – my 9-year-old loved it and asked for seconds with extra greens! I couldn’t get broccoli rabe anywhere in town yesterday so we used a combination of broccolini and gai lan, which worked out great. Thank you for sharing the recipe. :-)ReplyCancel
Oh my goodness! This looks so delicious. I make a cabbage soup with mustard…very light. This is perfect for the winter time. Thank you for your recipe!
I made this stew yesterday and it was amazing!!! Thank you so much :)ReplyCancel
Charlene06/01/2020 - 9:12 pm
Made this tonight and was amazed! So DELICIOUS! The liquid smoke is a must. So much flavour and so many veggie options to include. Thank you for this recipe!!!ReplyCancel
Jill12/01/2020 - 6:20 pm
Made this last night and it was spot on…only modification was an extra can of chickpeas ReplyCancel
Thera12/01/2020 - 7:18 pm
I just made this. It is so tasty! I added a few more drops of liquid smoke and stirred in some apple cider vinegar at the end. In so excited to be eating this all week and pulling some more out of the freezer in weeks to come!ReplyCancel
Your sauce game has always been on point but THESE DIPS?!?!??! The kale and artichoke one was sooooooo good and somehow I think this one will be even better. I think I’m gonna commit to “dip is definitely dinner” nights for a while.ReplyCancel
Thank you for being one of the only bloggers who is honest about how long caramelizing onions takes… some other blogs say 15 minutes and I actually laugh out loud haha. This recipe looks fantastic – I’m gonna make it for NYE!ReplyCancel
Jules23/12/2019 - 12:52 pm
This dip is ridiculous. So easy to make and so, so delicious. I made this dip to bring to a friend’s house for a football game and it was DEVOURED. The fresh za’tar and drizzle of good olive oil take it over the top.ReplyCancel
OMG! I’m made this today for a New Year’s Eve gathering on Tuesday and from what I tasted, this is some delicious dip!! I’m so excited for NYE!!!ReplyCancel
Lisa30/12/2019 - 10:27 am
I made this for our Christmas Eve appetizer – so fabulous! Truly, this one is amazing! Thank you!!ReplyCancel
Judi30/12/2019 - 2:14 pm
This dip is delicious! I made it last night for my not interested in vegan kids, and they loved it! The caramelized onions are amazingly good, along with the creaminess of the cashews.ReplyCancel
Larissa31/12/2019 - 12:25 am
I have been following your website for a couple of years after being introduced to your first cookbook through the cookbook club I am a member of.
I admit that although many of your recipes have appealed to me (and are currently earmarked) I had not tried any more until I saw this recipe.
Well done! The depth of flavour achieved in this recipe is amazing! Although your recipe calls to let it sit overnight, this was just to good and I have to admit that a significant amount did not survive long after mixing together.
This recipe has become one of my favourites and will certainly be made again.
Looking forward to trying more of your amazing recipes.ReplyCancel
As far as non-bean dips go, the creamy onion one is my fave too! I’ve been meaning to try making a dairy-free version myself. This one sounds perfect. Love that you use onions AND onion powder.ReplyCancel
Kim04/01/2020 - 1:34 am
I’ve missed that onion dip in a packet since going vegan – and then I made this. Wow! This is INCREDIBLE. Thank you!ReplyCancel
WOW! I made this last weekend and it is DELICIOUS! I love that it needs (should be for the best flavor) to be made several days in advance, great for stress-reduced entertaining.
I have many food allergies, so I greatly appreciate recipes with few ingredients. BTW, Tim’s Cascade potato chips brand – ‘Original‘ and ‘Sea Salt and Vinegar’ are vegan and gluten free – a perfect pair for this luscious dip, but be forewarned you and your guests will gobble this up and won’t be hungry for the main meal! Thank you for posting such a lovely recipe!ReplyCancel
Catherine15/01/2020 - 3:34 pm
I made this dip over the holidays and it is fantastic! My vegan daughter actually asked to have it for dinner last night. Thanks for a such a solid recipe!ReplyCancel
These look amazing and different from anything I’ve tried before. I might have to make them this afternoon! Also, just FYI, I get emails when there is a new post up here, but didn’t get one today. This is not meant to be criticism, but rather a (hopefully) helpful head’s up. Enjoy your weekend!ReplyCancel
Justine Khaldi08/12/2019 - 5:46 am
Is there a way to bake these without using oil???
ThanksReplyCancel
You could try replacing the oil with more peanut butter, but I have not personally tried this variation so cannot guarantee results. Might be better to Google and seek our an oil-free and vegan thumbprint from a site that does that style of baking more often!
-LReplyCancel
Jackie King08/12/2019 - 8:19 am
Three appetizer recipes next week? Yes please Laura!!!
This week’s three cookie recipes look fabulous. I’ll be trying the cardamom ones.ReplyCancel
Kayann08/12/2019 - 11:03 am
Is it possible to use chia seeds rather than flax seeds for the egg substitute? These look delicious! Thank you!ReplyCancel
Yes, you can definitely use ground chia seeds instead of flax!
-LReplyCancel
Caroline Pack08/12/2019 - 1:10 pm
Hi! Any suggestions for a gluten-free alternative for spelt flour in this recipe? I was recently diagnosed with celiac disease but these cookies look too good to miss out on!! :)ReplyCancel
Someone on Instagram tagged me in their version made with an all-purpose GF flour and mentioned that they came out a bit dry unfortunately. It might be better to seek out a thumbprint recipe from a dedicated gluten-free site and then add cardamom and fill them with the peanut butter caramel.
-LReplyCancel
Anne Wiles15/12/2019 - 9:30 am
Hi Laura and Caroline. I used a GF cup for cup blend and the cookies came out amazing! Soooo delicious. I measured my GF flour just as I would AP, 120 grams per cup.ReplyCancel
César Eduardo09/12/2019 - 9:48 am
Do you think this recipe will work with 1 1/2 cup of buckwheat flour instead of the almond and spelt flours? Looks so good!ReplyCancel
I’m not sure it would work because I don’t use buckwheat very often in my cooking. Might be best to seek out a dedicated buckwheat thumbprints recipe from another website!
-LReplyCancel
ali09/12/2019 - 6:51 pm
think you could use al spelt and skip the almond flour or sub oat flour?????ReplyCancel
I think all spelt could work! You may need to add a little bit more moisture from maple syrup or peanut butter though. I haven’t personally tried this, so can’t guarantee anything.
-LReplyCancel
Adrianne10/12/2019 - 10:16 am
Do you think it would be okay (and still delicious) to sub almond butter for the peanut butter? I haven’t done much cooking/baking with cardamom and want to ensure the flavors balance out! after having the most incredible cardamom croissant in Copenhagen in October I’m excited to play with more cardamom infused desserts. Thank you!ReplyCancel
Yep! Just make sure that your almond butter is very runny and drippy.
-LReplyCancel
Amy11/12/2019 - 10:37 am
Is there another flour that I could substitute the almond flour with? I have an allergy to almonds, and cannot use that. Would a rice or coconut flour be an appropriate substitution in this recipe?
Hi Amy,
I think you could get away with just using more spelt flour here! Also, any time I need to sub almond flour, I generally make a homemade sunflower seed flour in my food processor. I just grind raw sunflower seeds until they resemble almond meal.
-LReplyCancel
Stacey12/12/2019 - 12:57 pm
These look delicious. What non-dairy milk do you suggest? We always have oat milk and a coconut milk coffee creamer at home. Would either work?
Thanks!ReplyCancel
Hi Stacey! Either of those options would be great :)
-LReplyCancel
Nicole Becker13/12/2019 - 3:39 pm
Another flour question ;-). Could I use All Purpose flour instead of the spelt? I know it’ll change the wholesome factor, but I only have AP flour on hand at the moment.ReplyCancel
I think you could substitute all purpose flour without issue with these cookies!
-LReplyCancel
Hannah22/12/2019 - 7:11 pm
These were tasty. All my coworkers loved them!ReplyCancel
ColleenCT31/12/2019 - 9:00 pm
Just made these to ring in the new year, and wow! I am not normally a sweets fan, but the cookie with the peanut butter salted caramel was just the right amount of sweetness. My non-vegan partner loved them too. Thanks, Laura, and happy new year!ReplyCancel
Maria18/01/2020 - 7:58 am
They are soo delicious and light!
Replaced peanut with almond butter, because I had only that one at home.
Thanks you for this creation Laura!ReplyCancel
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So excited for these! I have made the ones from your cookbook so many times, I’ve memorized the recipe. I definitely fall into the category of a person who just really loves cookies – I’m always looking for a more nutritious choice I can eat on the daily without worrying about sugar overload. These look perfect and I have total faith in your recipes. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!
I need to pick up some drippy peanut butter but I’ve got everything else on board! I’m going to make these this weekend and will give you a report! I second everything that Elizabeth said so I’m going to repeat the most important art. You are awesome, the work you do for all of us is awesome and I love that I can reach out to you and get a response. Thanks for all the work you do, not just with your recipes but also with creating a space that is full of positive energy and forward movement!
These look absolutely delicious! So glad you posted the recipe today because I actually wanted to make them yesterday (looking at your picture) and since the recipe wasn’t up I had to make my own one up but wasn’t so satisfied with the texture of it, I’ll be sure to try these out! Love the bowls :)
Do you reckon they would freeze well..? They look like the perfect emergency snack :)
Hi Pavlina,
I haven’t frozen these specific ones yet, but I have froze cookies similar to this and they held up great. Do let us know if you try it :)
-L
Just gorgeous, friend!
I made these today with my daughter. They turned out great! They were a little sticky and hard to form so I put them in a silicone muffin liners and they turned out perfectly.
I made these last night. My 8 year old daughter loved licking the batter off of the spoon. I shared them with a few co-workers this morning. They turned out great. I used 1/4 cup and it made 9. Thank you for all the lovely recipes.
I loved these breakfast cookies! I made just a few changes based on what I had: a mix of sunflower seeds and cashews instead of pecans, and I used just 2 Tbsp of honey instead of the maple syrup. (Next time I think I would use 3) They turned out great and have a very hearty taste and texture and even with less of the honey/maple syrup, seem to hold up well. My partner loves them and he usually shies away from sweeter versions of these cookies. Thanks for another great recipe!
I made these as directed, including the sprinkling of millet & pushing a pecan into the top before baking. Pretty & delicious! I will definitely make again.
I just ate one out of the oven and I think they will make a lovely on the go breakfast! So tasty. I made as directed except I used sweetened coconut and regular milk chocolate chips cuz that’s what I had on hand. But when I make again I will use what you suggested as they are just a tiny tiny bit too sweet for breakfast (but I don’t really love sweet things in the morning, crazy I know)