Now you can have VEGAN thumb print cookies with no added fat

Happy Monday everyone!

I had a fantastic weekend. Chris and I went out on Friday and Saturday night to do a photo shoot that Chris has been planning for over 6 months. He wanted to use the Super moon’s light to capture his vision. I think it turned out great!

I also did some baking and cooking this weekend; two successful and one not-so-successful recipe. I made teff flour cookies, a lentil loaf (recipe coming soon), and attempted to make thumb print cookies.

If you know me, you’re probably aware that I never follow recipes exactly. I always add my own twists to the recipes or substitute things because, like I have mentioned before, Jeju island lacks a lot of ingredients. Sometimes, the substitutions work great and sometimes, like with the thumb print cookies, they don’t work out so well.

I used Angela Liddon’s idea for the thumb print cookies but modified it completely.

This is what I did.


¾ cups of almonds, processed into rough meal
1 ½ cups of oats, processed into rough meal
1 ½ cups of whole wheat flour
1/8 tsp of salt
2 bananas, mashed really well
1tsp of vanilla extract
¼ cup of sweetener of choice (honey, maple syrup, agave). I used honey because that’s all I had.
Jam. I used Chris’s home-made Jeju orange marmalade

Preheat the over to 175 Celsius.Line a baking sheet with parchment paper.
1. In the food processor, pulse the almonds for a few seconds, until a rough meal is achieved. Do not over process because the almonds will release oils.
2. Add oats to the almonds and process until the mixture resembles a rough meal.
3. Pour the mixture into a bowl and add the flour. Add the salt. Mix everything together.
4. In the food processor, mash two ripe bananas until smooth. Pour into a small bowl.
5. Add the sweetener and vanilla. Mix well.
6. Pour the wet mixture into the dry mixture and stir until everything is combined.
7. Add more flour if the mixture if too wet.
8. Measure out 35 gram balls and place on the baking sheet from above. Make a little well in the cookie by pressing it down with a finger (doesn’t have to be your thumb.)
9. Drop a little bit of jam into the well.
10. Bake for 15 minutes.

I replaced the oil with bananas. This takes care of the fat in the cookies as well as the stickiness usually provided by eggs or flax/chia seeds. The result is a delicious and healthy cookie. My friend, who is trying to cut her carb intake, said that the cookies were sweet and indulgent enough that she would eat them as a treat but she wouldn’t feel too guilty about consuming a “few” of them…What’s a few?  :)

That’s because the texture turned out to be more of  a “cookie-bread” texture.

I used whole wheat flour and I think next time I will skip it. I found that it made my cookie way too dense.  I don’t want to use AP flour…I cannot get brown rice flour here. Can you believe it? Who would have thought that one would not be able to find brown rice flour in Asia! Please make suggestions as to what could I use instead.

Because they are bread-like and easily packed into a purse, I will eat them as a post-workout snack because the almonds and the oatmeal will provide protein, while bananas will take care of the healthy carbs which are necessary for proper protein intake after you sweat your booty off lifting weights at the gym.

Let me know what you think!

P.S. Today we talked about Faust in English class. My students’ homework is to answer this question in paragraph form. “If you had to sell your soul to the Devil, what would you ask for?” I cannot wait for their answers!

Love and light,


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  1. The importance of diet and the transition to being vegan « Wayfaring Teacher
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