Gingerbread Thumbprint Cookies with Lemon Curd

Gingerbread Thumbprint Cookies with Lemon Curd

These gingerbread thumbprint cookies are a little bit chewy, a little bit tart, and a whole lot delicious! Vegan friendly and gluten free too!

I’ve started following The Great Canadian Baking Show and it’s exactly what it sounds like: Canada’s version of The Great British Bake Off. Home bakers making lust-worthy cakes, bagels, pies, Battenburg cakes and other beautiful desserts in hopes of wowing the judges. I made the mistake of binge watching the first few episodes on a hungry stomach. It’s as if the sight of these show-stopping cinnamon bun wreaths and sky-high pavlovas made my dinner of spaghetti squash digest faster than usual.

Ingredients

  • COOKIES
  • 1½ cup oats, ground into flour
  • ½ cup quinoa, ground into flour
  • ½ cup coconut sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • A generous pinch of sea salt
  • ¼ cup coconut oil, melted
  • ¼ cup molasses
  • 1 tsp pure vanilla extract
  • 2 tbsp water, use as needed
  • CURD
  • 2 tbsp cornstarch
  • ½ cup unsweetened non-dairy milk
  • 2 tbsp maple syrup
  • GLAZE (optional)
  • ¼ cup icing sugar
  • 2 to 3 tsp lemon juice
Read the whole recipe on Radiant Rachels