Little factoid about me? Fall is hands down my absolute favoritst time of year. SO much my favorite that I actually make up words to describe how utterly fantabulous it is. (It's OK if I make up words, I was an English major, so when we graduate we receive a card that allows us to do this).
No but for reals, we're all giddy with excitement for the changing colors, the fall smells, the bonfires, football games with friends, haunted hayrides and pumpkin-infused everything!
But before we bust out all things pumpkin, which, well, we've done a lot around here, I've got one fabulous cookie up my sleeve that says farewell to summer and all of its awesomeness, while welcoming fall with a warm bear hug.
Now there's one trick about this recipe. In order to give it the shazam it needs, you're going to have to hop on the internet and buy something you may not have bought in a very, very long time. Vegan butterscotch chips. Yes, they exist, yes they're worth the $5 price tag for a 10-ounce jar. Don't overthink it. I usually order these with a bit batch of stuff from VeganEssentials when getting all my Christmas Cookie needs (yes, I do that in like, September. I'm prepared!)
The butterscotch is essential in this recipe as it plays off the subtle coconut notes and then gives in to a chocolate drizzle in the most perfect way EVER. Seriously, you're so welcome for this awesome little cookie.
Vegan butterscotch coconut thumbprint cookies
(Makes 24 smallish, but oh-so-good cookies)
1/2 cup vegan butter, softened
1/2 cup sugar
1/4 cup applesauce
1 1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
2/3 cup unsweetened coconut flakes
10-ounce jar vegan butterscotch chips
1/2 cup vegan chocolate chips
Preheat your oven to 325 degrees. In a large mixing bowl, cream together softened vegan butter, sugar and applesauce. Add salt, baking powder and coconut flakes. Stir in flour. Roll cookie dough into one-inch balls and place on a greased cookie sheet. Squish them down a little bit and make an indent in the middle with your thumb (they should still be about 1/2 inch thick or a little less when you are done with them, don't squish them flat!) Bake for 10-15 minutes, or until the edges turn golden.
Allow to cool on a rack. Once cookies are cool, melt the vegan butterscotch chips in a microwave-safe bowl. Cook on small increments, taking out and stirring frequently (you don't want to overcook them!) Using a small spoon (or a baby one if you have it handy!), smooth melted butterscoth chips into the cookies' indentations. Allow to cool.
To give these cookies some serious pizzazz, melt vegan chocolate chips in a microwave-safe bowl (the same way you did the butterscotch chips). Spoon melted chocolate into a ziplock bag and cut a small tip off one corner. Squeeze chocolate over cookie in a zigzag pattern.
Enjoy. Share. Impress. Hug fall. These cookies do it all. (I also use my English degree to rhyme).
You also might like: