Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free and Vegan Thumbprint Cookies


  • Author: Elaine Gordon
  • Prep Time: 10 mins
  • Cook Time: 11 mins
  • Total Time: 21 mins
  • Yield: 20 1x

Description

These gluten-free and vegan cookies are the perfect delicious and delicate treat anytime of day. I enjoy them for breakfast on-the-go on busy mornings or as an after dinner treat. I also love to munch on them with a cup of tea. They are kid-friendly and easy to make.


Ingredients

Scale
  • 1 1/4 cup almond meal or almond flour
  • 1/3 cup chickpea flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raw, unsalted nut or seed butter (you can use roasted but I prefer raw – my favorite is almond butter)*
  • 1/2 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 20 teaspoons Bonne Maman raspberry preserves
  • 1/3 cup raw, unsalted nut or seed butter for drizzling (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl combine dry ingredients (flours, flaxseed, baking powder and salt). Stir in the wet ingredients (nut or seed butter, maple syrup, vanilla extract). Once a smooth dough has formed, using a retractable cookie scoop (1 tablespoon size), scoop out the dough onto the prepared baking sheet leaving about 2 inches between each cookie. You should have about 20 balls just smaller than the size of golf balls. Lightly wet your hands and roll the scooped dough into perfect balls. Then using a wet thumb, gently press your thumb into the center of each cookie dough ball to form a small circular well. Add about one teaspoon of the jam into each well.
  3. Bake for 11 minutes until the cookies are lightly golden. Let the cookies cool on the baking sheet for 10 minutes.
  4. Optional: Spoon the nut or seed butter into a plastic bag and snip off one corner (tiny snip). Pipe the nut or seed butter over the cookies in a zig-zag pattern. I recommend using the same nut or seed butter that you use in the cookie batter.
  5. Carefully transfer the cookies to a cooling rack to completely cool. Store leftover cookies in an airtight container in the refrigerator for up to 1 week. Or, store in the freezer for up to 3 weeks.

Notes

* Make sure whatever nut or seed butter you are using is fresh and runny (not dried out and hard). A fresh, new refrigerated jar works best. Just make sure you stir the new jar first to distribute the oil on top evenly. My favorite choice is raw, creamy almond butter from Trader Joe’s.

  • Category: Dessert

Pin It on Pinterest