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  • Elizabeth07/12/2019 - 1:44 pm

    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

    • Laura08/12/2019 - 8:47 am

      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

    • Laura09/12/2019 - 8:39 am

      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

    • Laura10/12/2019 - 8:27 am

      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

    • Laura10/12/2019 - 8:24 am

      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

    • Laura10/12/2019 - 8:25 am

      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

    • Laura10/12/2019 - 1:19 pm

      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?

    Thanks so much :)ReplyCancel

    • Laura15/12/2019 - 1:10 pm

      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

    • Laura15/12/2019 - 1:07 pm

      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

    • Laura15/12/2019 - 1:06 pm

      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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  • Bronwyn Underhill05/12/2019 - 8:26 am

    These look amazing!

    Have you had success making them in mini muffin tins?

    Also, do you think they would freeze okay?ReplyCancel

    • Laura05/12/2019 - 8:36 am

      Hi Bronwyn,
      I have not made them in mini muffin tins, but I think it would be fine. You would just need something quite small to make the indentations for the filling. I think these would freeze fine if they were in a sealed container!
      -LReplyCancel

  • supal05/12/2019 - 9:45 am

    I’m going to be that annoying person and ask if you have rolled oats alternatives? Would a mixture of seeds work instead?ReplyCancel

    • Laura05/12/2019 - 12:04 pm

      You could probably just use more nuts and coconut (an extra 1/2 cup of each), but I have to tell you that I haven’t tried this myself so can’t guarantee anything. Maybe throw in a tablespoon of ground flax for some extra binding power if necessary? Let me know how they turn out if you try them without oats.
      -LReplyCancel

  • Lise05/12/2019 - 10:38 am

    This looks really delicious! I’m going to try making them into a bar and cut into small pieces for Christmas.ReplyCancel

  • EMILY05/12/2019 - 3:55 pm

    Wow, these sound amazing! I can’t wait to try them out!ReplyCancel

  • Jen05/12/2019 - 4:51 pm

    These sound and look amazing. I’m going to try them as written but pressed into an 8×8 dish and cut into squares. Yum!ReplyCancel

    • Laura06/12/2019 - 8:22 am

      I love that idea, Jen! Please let us know how it works out.
      -LReplyCancel

  • Joshua Howard16/12/2019 - 6:53 am

    We made these earlier this week and they are delicious! All of us really enjoy mint and chocolate together, so they were a hit with all of us. Thank you for this incredible recipe!ReplyCancel

  • LOTUSWEI17/12/2019 - 12:55 am

    OMG, Laura, these look SO divine! YUM! I could also imagine making the ganache in a weak moment and then, well, eating the ganache, hahahaha. xoxoReplyCancel

  • Lisa29/12/2019 - 10:43 am

    I made these for our Christmas dessert and they were amazing! I also received your cookbook for Christmas from a friend – looking forward to diving into it! Thanks so much for all you share with us!ReplyCancel

  • Faye21/01/2020 - 8:24 pm

    I am making these a 2nd time. They were a hit at my friend’s baby blessing gathering Dec 15 :) Curious if they will freeze well…I’m guessing yes.ReplyCancel

    • Laura22/01/2020 - 7:39 am

      I think they would freeze fine if they were wrapped placed in an airtight container!
      -LReplyCancel

Overhead shot of vegan and grain-free ginger molasses softies on a baking sheet, drizzled with white chocolate.pin it!
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  • Natalie03/12/2019 - 7:14 am

    Hi! These look amazing! I love gingery baked goods. Do you have a recommendation for vegan white chocolate? I have yet to taste a good one haha.ReplyCancel

    • Laura03/12/2019 - 8:38 am

      Hey Natalie!
      I link to one that I use in the blog post, as well as a recipe for doing a DIY version at home ;)
      -LReplyCancel

  • Heather03/12/2019 - 10:53 am

    These look just divine. I live in Playa del Carmen back the Starbucks back home in Canada always had these lovely ginger molasses cookies and they were my favorite.

    Question, here it is almost impossible to find almost flour and when you do it’s the price of gold. If I am not picky for it being gluten-free would I just substitute the same amount of flour for almond flour? Or what would your recommendation be?

    Thanks so much in advance and thanks for always posting such lovely & inspiring posts.ReplyCancel

    • Laura03/12/2019 - 11:48 am

      Hi Heather,
      Thanks so much for this comment! I tested this recipe dozens of times with the specific aim to make it grain-free and low on refined sugar, so I cannot really speak to substitutes here. I think the nature of this cookie might be fussy to make substitutions with. My honest recommendation would be to find a vegan ginger molasses recipe from another site that was developed in a more traditional style (with all purpose flour, possibly sugar etc)! Minimalist Baker and Oh She Glows are always safe bets :)
      -LReplyCancel

  • Sonya03/12/2019 - 11:29 am

    What if you can’t have nuts is it ok to use sunflower seed butter and a different flour then almond?ReplyCancel

    • Laura03/12/2019 - 11:43 am

      Hi Sonya,
      For a nut-free version, I will make up a sunflower seed “flour” in my food processor and use sunflower seed butter in these cookies. One precaution: when sunflower seeds and baking soda combine, it will turn your baked goods green. I have not tried these with brown rice flour or any other gluten-free (but grain-containing) flour unfortunately so cannot speak to effective substitutes.
      -LReplyCancel

  • Ann Lotwin04/12/2019 - 12:01 am

    I think I can taste these just reading the ingredients. Definitely making this this weekend. Thanks for another fab recipe Laura. And, btw, your book has become a great go to for gifts! :)ReplyCancel

    • Laura04/12/2019 - 8:17 am

      Thanks so much, Ann! Really appreciate your support of my book :)
      -LReplyCancel

  • Rui08/12/2019 - 1:01 pm

    just made these today and they were SOOOO AMAZING T_T thank you so much!! :D ❤ReplyCancel

  • Amy08/12/2019 - 2:55 pm

    These were really wonderful! I think I may try them as gingerbread men. Thank you!ReplyCancel

  • Karen08/12/2019 - 7:13 pm

    Hi Laura,
    Do you have any storage tips for these cookies? Just wondering whether they can be made ahead and stored.
    Made them today. They are delicious. Not too sweet just like you said.ReplyCancel

  • Anel09/12/2019 - 1:19 am

    Made these and they are soooo delicious!!! Super wholesome yet just sweet enough and so satisfying. Thanks Laura! Another stellar recipe!ReplyCancel

  • Elizabeth12/01/2020 - 8:11 pm

    Wonderful!! Thanks for a healthy cookie. Total keeper.ReplyCancel

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  • Megan27/11/2019 - 1:34 pm

    This looks absolutely delicious! I am so tempted to make right now.ReplyCancel

  • Elizabeth27/11/2019 - 2:28 pm

    I’m not typically drawn to spinach artichoke dips. This dip sounds so good, though! I love the pepperoncini twist.ReplyCancel

  • Sherry27/11/2019 - 8:27 pm

    Peperoncini: what a brilliant twist, Laura! Tell us, please: where do you get your frozen artichoke hearts? I’ve heard of this wonder product but have never found them myself in (Toronto) supermarkets so far … Thank you!ReplyCancel

    • Laura28/11/2019 - 12:21 pm

      Hi Sherry!
      I grab mine on my USA (Buffalo-area) day trips. It’s a bummer that Canada hasn’t embraced the frozen artichoke yet! You can definitely use canned or jarred ones in this recipe as well though :)
      -LReplyCancel

  • Jen @ sweetgreenkitchen.com29/11/2019 - 1:31 pm

    Any suggestions on making this ahead to bring to a potluck party? Would you cook as the recipe describes and then reheat in the oven? Or just serve room temp? Or pick another recipe, . Thank you for so many amazing recipes both beautiful and delicious and all the inspiration!ReplyCancel

  • Dana30/11/2019 - 9:47 am

    This produced more of a pate for me, with a good flavor. But the recipe as written didn’t quite work out. The soaked cashews would not blend and certainly didn’t result in a “pourable cream” without adding some liquid to even get the blender going (I added some water and a tablespoon or two of vegan mayo). Even then it was dense so I served in a shallow dish with a knife for spreading on crackers, not dipping. Everyone enjoyed it on Thanksgiving – just didn’t turn out as expected!ReplyCancel

  • Michelle03/12/2019 - 9:33 pm

    I made this for Thanksgiving and it was amazing! My company loved it also. I will definitely be making it again soon. It’s a keeper!ReplyCancel

  • Diane09/12/2019 - 9:09 pm

    I made this last night to enjoy by the fire with a glass of wine. Delicious!! Thanks for another great recipe, Laura!ReplyCancel

  • Ilona14/12/2019 - 7:05 pm

    First of all, I just made this to take to a Christmas party tonight and. I. Cannot. Stop. Eating. It!!! So delicious. Secondly, I made it nut free using raw sunflower seeds and that worked beautifully :) (also cheaper).
    Finally, did you add cayenne or some kind of chili to the recipe? I dont see in the ingredients list but it seems to be in one of your pictures…I could also be totally seeing things lol. In any case, thank your for your wonderful, plant-based and FLAVOUR BOMB recipes!!!ReplyCancel

    • Laura15/12/2019 - 1:05 pm

      So glad you enjoyed it, Ilona! I really appreciate your notes on the sunflower seed substitution too. I just garnished my dip with a bit of Aleppo chili flakes because I pretty much sprinkle them on everything :)
      -LReplyCancel

  • Regina20/12/2019 - 7:55 pm

    I’m allergic to cashews and swapped for boxed silken tofu (shelf-stable so it’s easy to keep on hand). It came out beautifully. Bonus: no need to soak! This is one of my favorite recipes you’ve made. It’s truly comforting. Thank you!ReplyCancel

  • Debbie24/12/2019 - 9:24 am

    This recipe looks great and I’m making it tonight for Xmas eve.
    Wondering if you know that there are ads for steaks 3 times while scrolling thru recipe thou. One has a picture of a big raw steak. The ads are from a company called 44 steaks. Just thought you would want to know.
    Love all your recipes online and your cookbook is my most used. thanks.ReplyCancel

    • Laura29/12/2019 - 10:18 am

      Hi Debbie,
      I appreciate this feedback and will bring it to my ad provider.
      -LReplyCancel

  • Sarah20/01/2020 - 12:21 pm

    I LOVE this recipe. I’ve made this on 3 separate occasions for parties and get togethers, and each time it has been devoured so quickly. This dip is so surprising. It’s creamy, perfectly tangy and delightfully spicy. It’s a dream, and it comes together quickly too.ReplyCancel

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  • Leah21/11/2019 - 7:30 am

    I’d love to see this recipe adapted for brown rice!ReplyCancel

  • Nydia23/11/2019 - 1:23 pm

    Hello! I’m wondering if the risotto will freeze well. Thanks!ReplyCancel

    • Laura25/11/2019 - 3:42 pm

      Hi Nydia!
      I generally find that the texture of mushrooms suffers after freezing. I also think that the rice would get super gummy and overly mushy after thawing and reheating.
      -LReplyCancel

      • Dannielle08/01/2020 - 10:53 pm

        Generally speaking, risotto is best eaten fresh. It’s not even as good as leftovers the next day.ReplyCancel

        • Charlotte25/01/2020 - 3:41 pm

          But if you have leftovers you can roll them into balls and fry them in a little oil. SOOOOO yummy!ReplyCancel

  • jgboston24/11/2019 - 11:35 pm

    Made for friend and kids and it was a hit. We added vegan parm to olive oil and balsamic for the best bread dipper I’ve had in a very long time (and I’m not vegan). So yummy, Thank you for both recipesReplyCancel

  • amy05/12/2019 - 11:54 am

    Made this last night. So, so good!!! Thank you for ANOTHER fantastic recipe that will be on heavy rotation!!ReplyCancel

  • Anne White09/12/2019 - 9:02 pm

    I made this last night. Delicious, easy, leftovers were wonderful. Thanks so much for a wonderful recipe.ReplyCancel

  • Dannielle08/01/2020 - 10:52 pm

    Made this tonight. It was so so good. I used kale instead of spinach and put it in with the stock. That overcooked it, so next time I will put it in with the mushrooms when they’re about half way done.
    I will also put the miso in with the stock next time. I found it very hard to get it to mix in at the end, and ended up getting mouthfuls of miso. I love miso but not that much.ReplyCancel

  • Rebecca15/01/2020 - 1:47 am

    Would this parm work with almond meal? I’m having hard time locating skinned almonds :)
    Excited to make it!!!ReplyCancel

    • Laura15/01/2020 - 8:08 am

      Skin on sliced almonds would work fine as well! Or pine nuts, sunflower seeds, raw cashews even. I don’t think almond meal would work great though.
      -LReplyCancel