Gluten Free Thumbprint Cookies

I’ve been working on sugar free caramel that will work for a mock gluten free, vegan twix bar. I think I nailed it, but in the mean time I thought I’d make these thumbprint cookies out of the dough for the cookie part of the candy bars. My sweet sister in law made the raspberry jam that is in the center. You can use any preserves, jelly, or jam that you have on hand. We were all oohing and ahh-ing about how good these are. The kids helped with the cookie dough. It is a super simple recipe, which is so nice. I tried it with refined coconut oil and vegan butter. We liked the butter better, but the coconut oil turned out just fine as well. Love this recipe because it is not only vegan and gluten free, but also free of refined sugar–or at least the cookie part is. Whatever preserves, jelly or jam you end up using will probably have sugar in it. And to top of the healthy-ishness of these cookies, the base is almond flour. Be sure that your almond flour is finely ground. I like the King Arthur’s Gluten Free Flour.

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Gluten Free Thumbprint Cookies

Free of refined sugar. Healthy-ish with an almond base. So tasty!

Course Dessert

Cuisine vegan

Servings 24 cookies

Ingredients

Cookie

• 1/2 Cup Vegan Butter soften to room temperature
• 1/4 Cup Maple Syrup
• 1/2 tsp Vanilla
• 1/2 Cup Almond Flour Finely Ground
• 1 1/4 Cup GF Flour

Filing

• 1/4 Cup Raspberry Jam or any preserves you have on hand

Instructions

Cookies

1. Preheat oven to 350°

2. Line cookie sheet with parchment paper

3. Place butter, maple syrup, and vanilla in mixing bowl

4. Blend until well mixed

5. Add almond flour

6. Slowly add Gluten Free Flour

7. Dough should be crumbly, but sticky.

8. Use a Tbsp of dough and roll into a ball. Place on parchment. Use thumb to indent the center

9. Add a 1/2 tsp of preserves to center of cookie

10. Bake for 15 minutes.