Craving the cinnamon-sugar-fruity goodness of a cobbler without the heaviness?
Want to satisfy that craving & make your taste-buds dance without the hassle of rolling out dough or waiting forever for a cobbler to cook & cool?
Well, you’re in luck!
These Apricot Cobbler Thumbprint Cookies take only a few minutes to whip up & just 13 minutes to bake.
They’re light & sweet with just the right amount of cinnamon sugar & apricot flavor.
Plus, you can take them with you wherever you go & eat them with your fingers!
Seriously, what more could you ask for? ;)
1 cup sugar
1 tsp ground cinnamon
2 1/2 cups whole wheat or all-purpose flour
4 tsp lemon juice
1 tsp baking soda
1/2 tsp salt
1 stick (1/2 cup) Earth Balance Vegan Buttery Sticks
2 large, overripe bananas
3 Tbsp sugar (i used coconut sugar) mixed with 1 Tbsp cinnamon (for coating)
Apricot Preserves or Apricot Jam (for filling)
1. Preheat oven to 350 degrees
2. Combine the 1 Tbsp cinnamon & 3 Tbsp sugar in a small bowl & set aside
3. In a large bowl, whisk together flour, baking soda & salt. Set aside.
4. In another bowl, cream the vegan butter, lemon juice, & sugar together
5. Peel & add in the bananas. Mix until smooth.
6. Add the dry ingredients to the wet ingredients & mix until just incorporated. Careful not over mix.
7. Grabbing 1-2 TBSP of dough at a time, roll dough into round balls.
8. Coat dough balls in sugar/cinnamon mixture & place on cookie sheet, about 2 inches apart
9. Press your thumb into the center of the dough ball, creating an indentation deep enough to hold filling
10. Fill the center of your cookie with a small dollop of apricot preserves (it shouldn’t be overflowing, but it should fill the hole completely)
11. Bake cookies for 13 minutes, one sheet at a time until the edges are set & just beginning to brown
10. Let the cookies cool & ENJOY!