Strawberry Pecan Thumbprint cookies

The idea of this recipe comes from Sarah Britton’s My New Roots, which is still one of my favourite books. I’ve modified many recipes from her collection because not all are vegan. This one, though, I modified for allergies, plus a general preference to avoid sugar (maple syrup in this case).


2 bags of frozen strawberries, 10oz each
1 tsp agar powder


3 cups of rolled oats
9 dates
1/3 cup pecans
2 tsp arrowroot powder, tapioca flour or potato starch
1 tsp fine sea salt
1/3 cup vegan butter (I use Myoko’s oat) or coconut oil
1/2 cup non dairy milk
2 tsp vanilla extract

Make the jam: Bring the strawberries to a boil over a gentle heat, sprinkle in the agar, mix to ensure that the agar has distributed throughout, and boil for another 2-3 minutes. Take off the heat and allow to cool. The mixture will slowly begin to gel.
Note: if you want a perfectly smooth jelly for the centers, you could stick blender the mixture. I have done it both ways and prefer chunks of strawberries in mine.

Preheat the oven to 350 F / 180 C. Prepare a lined cookie sheet.

Make the cookies: Grind the oats, dates and pecans in the food processor until the mixture is the consistency of crumbs. DO NOT OVERMIX! You don’t want a paste.

Add the rest of the ingredients and pulse until you get a uniform, thick mixture that comes together enough to be rolled out. With damp hands, take about 1 tbsp of the mixture, roll into a ball and place on the lined cookie sheet. Using your thumb, press into the cookie to make a well in the center. Continue with the rest of the batter. You don’t need to give the cookies more than about 1/4″ of space between each other.

Add the jam, about 1 tsp at a time, to the center well. You’ll want it to be towering on the cookie but not spilling over the sides.

Bake in a preheated oven for 20 minutes. They are done when the edges start getting golden brown.

Vegan cutout sugar cookies, whole wheat style

(dairy-free, egg-free, vegan)

I know I’m going to get a lot of flack for adding whole wheat flour to sugar cookies.  My kids ate them anyway – every single one – so I think they are a hit.  The original recipe came from Minimalist Baker.  I also don’t frost my cookies, but if you want to, look for raw frosting recipes: they are usually well sweetened but much easier on your waistline. Note that since you’re using whole wheat flour, vanilla and molasses, these will be the color of molasses cookies, rather than a typical white confection.  Skip the molasses and the baking soda if you want a cookie that’s lighter in color.

  • 1 stick vegan butter such as Earth Balance
  • 1/2 cup sucanat or raw sugar or coconut sugar
  • 1/4 cup aquafaba (chickpea water)
  • 1 tsp pure vanilla extract
  • 1 tbsp molasses
  • 2 cups whole wheat pastry flour
  • 1 Tbsp arrowroot powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  1. Add butter to a large mixing bowl and cream with a mixer.
  2. Add sugar, aquafaba, vanilla and molasses and beat for 1 minute.
  3. Add the dry ingredients, sifting in baking powder and baking soda.  Don’t skip the sifting – especially baking soda can clump and you only have to taste it once to see why I always sift.
  4. Refrigerate for at 30-60 minutes.
  5. Once you’re ready to bake, preheat your oven to 350 degrees F.
  6. Roll out the dough on rolling mat or on a floured surface.  Cut shapes and place on lined baking sheets.  If your shapes vary greatly in size, separate the small and large into different pans.
  7. Bake for 8-10 minutes.
  8. Remove from oven and transfer to a cooling rack to cool completely.   This is when, especially if you have children or hungry spouses cookies have a tendency to disappear into thin air.

Pumpkin oatmeal cookies for a crowd

(dairy-free, egg-free, corn-free, vegan)

Do you ever wish you could make some cookies for a fundraiser and still have leftover for home?  I often double recipes to achieve this end and this recipe for pumpkin oatmeal cookies lends itself particularly well to baking for a crowd.  Omit the walnuts for school fundraisers.

I find molasses and pumpkin to be an irresistible flavor together, which is why I altered this Post Punk Kitchen recipe to have even more molasses.


2 tbsp flax seeds
6 tbsp water

2 cups whole wheat (or whole wheat pastry) flour
1 1/3 cups rolled oats
1 teaspoon baking soda, sifted through a mesh strainer
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

2/3 to 1 cup unprocessed sugar* (1 cup for school fundraisers, 2/3 cups for home consumption)
2/3 cup canola oil
3 tablespoons molasses
1 cup canned pumpkin or roasted pumpkin, pureed without skin or seeds
1 teaspoon vanilla

1 cup walnuts, finely chopped (optional, omit for schools)


Preheat oven to 350. Prepare 2 baking sheets, either greased or with a parchment or Silpat liner.

In a small bowl, mix together the flax seed with water and let stand.  This will thicken substantially over time.

In a large bowl, mix together the flour, rolled oats, baking soda, salt and spices.

In a medium bowl, mix together sugar, oil, molasses, pumpkin and vanilla until very well combined. Fold in the flax seed mixture. Fold the wet ingredients into the wet. Fold in the walnuts, if using.

The dough will be quite thick.  Use one tablespoon to scoop and one to help the dough slide off onto greased cookie sheets, 12 cookies to a sheet for a total of 24.  Bake for 25 minutes at 350.

* Sucanat, coconut sugar or evaporated cane juice.  My preference has always been for the first two – they give an excellent flavor.