VEGAN LEMON THUMBPRINT COOKIES

In a pot, mix together granulated sugar and cornstarch. Add lemon juice, evaporated oat milk, lemon zest, and turmeric. Mix until smooth.

Add the vegan butter and heat it on medium heat whisking constantly for 5 to 10 minutes. Take it off the heat and let it cool.

In a bowl, combine gluten-free all-purpose flour, almond flour, and salt. Set it aside.

In a separate bowl, cream together the softened vegan butter, melted coconut oil, and granulated sugar. Add the evaporated oat milk and vanilla extract, and mix again.

Add the flour mixture and stir until you don’t see any dry bits of flour left. Cover the bowl and let it rest in the fridge for 30 minutes.

Take a heaped tablespoon amount of cookie dough into your hands and roll it into a ball. Place it on a parchment paper and repeat until all the cookie dough has been rolled. Place them into the fridge for an hour.

Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.

Place the cookie dough balls 2 inches apart on the baking sheet. Bake for 9-12 minutes.

When the cookies come out of the oven, take a teaspoon and press on the surface of each cookie to create an indentation. Let them cool completely on the baking sheet before moving them to a wire rack.

Lay the cookies on a wire rack or parchment paper and dust them with powdered sugar. Fill the indentations with the lemon curd.