Morning made better

These soft and chewy pistachio thumbprint cookies are a delicious balance of sweet and salty nuttiness with a creamy pistachio butter filling! Made without eggs or dairy, thanks to our Unsweetened Plain Cashewmilk Yogurt.

Ingredients

  • 1/2 cup vegan butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon sea salt
  • 1 cup pistachios, pulsed into a crumble, divided
  • 1 1/2 cups all-purpose flour or gluten-free 1:1 baking flour
  • 1/2 cup vegan white chocolate, melted
  • 1/3 cup pistachio butter

Prep

  • In a large bowl, whisk together the vegan butter, granulated sugar, Forager Project Unsweetened Plain Cashewmilk Yogurt, vanilla extract, almond extract, and sea salt until combined. The granulated sugar should be fully incorporated into the vegan butter. Then add in ½ cup of pulsed pistachios, and whisk until mixed together.
  • Add in the flour and use a silicone spatula to fold the flour into the wet ingredients just until combined. Chill the cookie dough in the fridge for 30 minutes.
  • While the cookie dough is chilling, preheat the oven to 350F, and line a medium baking sheet with parchment paper. In a small bowl, whisk together the melted vegan white chocolate and the pistachio butter. Set aside.
  • Once the cookie dough is chilled, use a medium cookie scoop (about 1 ½ tablespoons) and scoop the dough into a round ball. Roll the ball in the remaining pulsed pistachios, and place onto the baking sheet. Repeat for the remaining cookie dough, yielding 12 cookies.
  • Take a ½ teaspoon and press the back of the teaspoon measurement into the top of the cookie dough ball to create a “thumbprint” shape. Repeat for all cookies. Bake the cookies for 15-18 minutes, or until the edges are just lightly golden brown. Remove from the oven and let cool for 10 minutes.
  • Fill the cookies with 1 teaspoon each of the melted white chocolate pistachio butter mixture. Sprinkle on remaining pistachio crumbles on top for decoration. Chill the cookies in the fridge for 10-15 minutes to set the filling before serving and enjoy.
Close up of pistachio Thumbprint cookies topped with a creamy pistachio filling next to a Forager Project tub of Unsweetened Plain yogurt and chopped pistachios.