Photo by Joshua Foo

Makes 2 dozen

These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan.

Ingredients

1/2 cup canola oil

3/4 cup granulated sugar

1/3 cup brown sugar

1/4 cup unsweetened non-dairy milk

1 1/2 teaspoons vanilla extract

1 2/3 cup all purpose flour

3 tablespoons cornstarch

1 teaspoon baking powder
1/4 teaspoon salt

1 cup thin pretzel sticks

3/4 cup seedless raspberry jam

1/2 cup chocolate chips

Directions

1 – Preheat oven to 350 F. Lightly grease two large baking sheets.

2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough. 

3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces. 

4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 ...