Easy Almond & Raspberry Vegan Cookies

hi I’m welcome to sue Ricky today I’vegot an exciting new recipe I’ve beentrying to develop a vegan cookie andI’ve done it what I’d like to share withyou a delicious ammidon raspberry vegancookie or if you don’t want to make itvegan you can just swap it out for aregular egg and break in the butter soif you want to see my cookie recipe comewith me and let’s see I said let’s getmixing on our cookie today I’ve got 115grams of my vegan margarine so we’rejust gonna pop that into this largemixing bowl and I’ve got some castorsugar here 125 grams so we’re just gonnabeat those two together until they’resmooth I’m just using my handheldfinisher today but for cookies you couldprobably just use a wooden spoon sothat’s super quick because the textureof the vegan butter or margarine isquite soft so then we’re adding twoteaspoons of vanillaand I’ve got my flax egg all ready to gothat’s one tablespoon of ground flaxseed with three tablespoons of water sojust pour that in if you want to juststop this out and not make them veganadd regular butter and an egg we’ll mixthese two together and then we’re goingto add all of our dry ingredients I’vegot some almond meal here or groundalmonds 75 grams we’ve got a teaspoon ofbaking powder and I just want to add ahalf a teaspoon of salt and we’ve gotour flour here I’m using stock flourbecause I kind of like being semihealthy so we’re adding I think it’s 225grams of the flour just check my ownrecipe next to me so mix those togetherI’m just turning my head mixer up andfor the last little bit I’m going tojust mix it with this spoon by hand Ithink with a cookie dough it’s easierjust to make it come together with aspoon now a tip if you find that yourmixture looks too wet and you’restruggling to roll it into balls andjust pop it in the fridge for a half anhour that might looks pretty good todayso I’m just going to show you so that’smy mixture I’ve got a few large littleseeds here from my flexi but they’ll befine so we’re just gonna grab a teaspoonand then we make a little ball and thenwe’ll pop it on now prepare tray so justgot my baking tray here lined with asilicon mat I just realized I’ve stillgot the dough ball in my panso I’m just gonna roll that into mysugar and then I’ll just press it downpress it down with my with my hand justto flatten it and then we’ll go throughand flatten it with there with my end ofmy screen you use that end of my spoontoday to make the thumbprintthe first time I made them I used mythumbprint but I didn’t think that thehole was big enough to take the jam it’sgonna cook one tray first of all yeahyou can see just check to my phone I’musing the remote control of my phone nowso if you ever see me looking down I’mlooking at my phone to stop and startthe video but I found it so much easierwhoops I just threw my sugar everywhere[Music]I’m just going to do eight to start withand I’m going to use the back of thisspoon just to make a little hole for thejam we don’t want to push it right tothe bottom we just want to make a littlewell and I’ll pop some jam in I’m usingraspberry jam but if you don’t haveraspberry jam on hand you can swap itout for strawberry jam so we just want aquarter of a teaspoon up with thisseedless raspberry jam and I’m justpopping it into my little holebut one thing I put forgot to mentionyou need to pre-heat your oven to I’vegot a fan so mine’s quite hot so I putaround 160 degrees Celsius and then weneed to cook these for roughly 10 to 12minutes we don’t want to make them tooto court they taste better if they’rejust slightly golden brown so here yougo there’s my little tray of cookiesready to pop in the oven so let’s popthem in and we’ll have a look into aminute so I’m still rolling out mycookies the first ones have come out andI do teaspoon of dough and they’re quitelarge just gonna do a little taste testhmm they’re crunchy on the outside butsoft in the middle that would bake to 12and a half minutes up another tray readyto go don’t mind my very use silicon matwell sure if you can see that I’ve donea half a teaspoon of the dough this timejust to make you loose your lug coffeeso I’ll just show you so I’ve got myhalf teaspoon measuring spoon and I justdo a heap spoon of that and I roll it upinto a little ball I ran out of my brushof this I’m just using white sugar nowwhich is still fine I’m flattenflattening the dough and then using theend of the spoon to create my littlearea for the jam and then I just pop ina very little quarter of a teaspoon youdon’t really need that much of the jam Iknow I spoon that into the little hole Ithink they’re going to look much better[Music]that’s it well my cookies done no allright we’re just going to wait till thattray actually I’ll put please show youand I can just pop them on top let thosetwo trays cook together and the meantimeand then a try this cookie again nowit’s cooled down a bit more mmm that’sdelicious it’s got a really soft CenterI think the almond meal makes it tastereally like I think the first time Itried to make these I did them supercrispy so they’ll lock crunchy ER so ifyou prefer thatcook them longer but the jam didn’t staysoft but I think I prefer them slightlyundercooked YUMso if you’ve liked my vegan thumbprintraspberry jam cookie let me know thumbsup and subscribe to my channel so youdon’t miss out on my videos I feel afull recipe with all the ingredients seethere link in the description and nowtake it back over to my blog sue MariePeter calm for the full recipe thank youfor watching see you next time bye mmm[Music]