Lemon & Coconut Thumbprint Cookies

Happy Thanksgiving everyone! Whether you celebrate it or not, I urge you to use this day to reflect on what you’re thankful for. Maybe even bake these delicious, delicate cookies for someone you’re thankful for and share the love ๐Ÿ’›

Serves: 8


  • 100g Vegan Butter (I used this)
  • 50g or 1/4 cup granulated Sugar
  • 25g coconut flour
  • 85g plain flour (you can omit coconut flour and use 110g plain flour only if you prefer)
  • 1 tbsp agave syrup
  • 5 tbsp plant-milk (I used hazelnut)
  • 4 tbsp lemon curd (Recipe here)


  1. Preheat oven to 170c and line a baking tray
  2. Cream together the butter and sugar (you may find it easier if you slightly melt the butter beforehand, but don’t let it go to a liquid!)
  3. Add in the flour and stir
  4. Add in agave and stir, then add in the milk, tbsp by tbsp, mixing with your hands until a dough forms
  5. Break off pieces of tough (about 1 tbsp large) and roll into balls and place on baking tray
  6. Flatten each ball and use your thumb to create a small indent (they may start to crumble, just use your hands to push them back together – it doesn’t matter too much)
  7. Bake in centre of oven for 8 minutes, then remove, add a small amount (Approx 3/4 a tsp) of lemon curd into the centre of each cookie, and return to the oven and bake for another 8 minutes, checking regularly!
  8. Remove from oven and allow to cool, then enjoy! Store in fridge for around 5 days.

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