½cupof fruit preservesI like raspberry, but any will work
Handful of semi-sweet chocolate chipsI usually use Guittard or Trader Joe's
Instructions
Preheat oven to 350 degrees F (177 degrees C).
In a large bowl, beat (with an electric mixer) sugar and vegan butter until fluffy. Add almond and vanilla extract. Add flour by 1/2 cups, beating until it's well mixed.
Drop by tablespoons onto a lightly greased pan. I usually make the balls 2 tablespoons because I like large cookies. Using your thumb, make a small dent in the middle of the cookie and add the preserves and top with a vegan chocolate chip.
Bake for 15 minutes, remove from the oven, and let cool for 30 minutes.
Video
Notes
When it comes to baking, precision is key! Make sure you measure all the ingredients well and do so before starting the mixing process.
Make sure you roll the balls into a nice round shape. That way when you press your thumb it creates a nice print. You want a good indent in the middle with nice and thick edges.
Make sure your jam is smooth enough to top your vegan cookie evenly. If the jam is too stiff or chunky, it won’t fit the indent the right way. You can always microwave your jam for a few seconds to loosen it up a bit.