Preheat oven to 350°F (175°C), and line two sheet trays with parchment paper.
In a small bowl mix the egg, cashew milk, honey and set aside. Place whole wheat flour, all purpose flour and yeast into the Vitamix container and secure the lid. Select Variable 6, pulse 6 – 8 times to incorporate. Add the Vegan butter and pulse an additional 6 – 8 times until the butter is broken down to resemble wet sand.
Add the liquid mixture and pulse quickly 15 – 20 times until a dough ball forms. If needed, stop the machine and scrape down the sides of the container and continue pulsing.
Remove dough to a bowl, cover and refrigerate. Wash the blending container and place the filling ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 25 – 30 seconds using the tamper to press ingredients toward the blades.
Remove the dough from the refrigerator and scoop into 1 ounce balls. Roll gently and place onto prepared sheet trays. Gently press with your thumb in the center of the dough ball to create a cavity for the filling.
Scoop 1 teaspoon of filling into the middle of the cookie and spread to fill the cavity. Place in preheated oven and bake for 10 – 12 minutes.
Refine Your Recipe
Yield
64 oz1000 g
Nutrition
1
serving (44 g)
Calories
150
Total Fat
8g
Total Carbohydrate
17g
Dietary Fiber
2g
Sugars
3g
Protein
3g
Sodium
40g
Saturated Fat
4g
Chef's Note
For a sweeter cookie, remove from the oven at 10 minutes and drizzle with honey, then bake an additional 3-5 minutes.Subtle substitutions in this recipe like using cashew milk and adding whole wheat flour make these cookies a healthier alternative this holiday season, without losing out on taste.
