Thumbprint Cookies
Soft and simple gluten-free cookies. Pairs perfectly with coffee, tea, or someone you love.
Servings: 15 cookies
Print Recipe
Equipment
- 1 large mixing bowl
- 1 Sheet Pan
Ingredients
- 2 cups Almond Flour
- ¼ cup Maple Syrup
- ¼ cup Almond Butter
- 1 tsp Vanilla Extract
- 2 tsp Lemon Juice (or 1 tsp Apple Cider Vinegar)
- 1 tsp Baking Powder
- ¼ tsp Salt
- Fruit Jam
Instructions
- Prep: Preheat oven to 350℉ and gather all the ingredients.
- Mix: In a large bowl add ¼ cup Maple Syrup, ¼ cup Almond Butter, 1 tsp Vanilla Extract, and 2 tsp Lemon Juice. Mix until combined. Then add 2 cups Almond Flour, 1 tsp Baking Powder, and ¼ tsp Salt. Mix all the ingredients. The dough should be crumby but hold its shape when squeezed. It should be sticky but able to form into a ball.
- Form: To make about 15 cookies, use a tablespoon measure to scoop out the dough. Roll the cookie dough between your hands and place the ball on a baking sheet. Use the back of a ½ tablespoon measure to press down on the center of the dough. This will create a little cavity in the cookies to place the jam filling. The sides of the dough will crack, that's part of their rustic charm.
- Fill: Use your favorite Fruit Jam to fill the center of these cookies half way. Be careful, over-filling will cause some of the jam to ooze out. You can always add a little jam once the cookies cool a bit.
- Bake: Place the baking tray in the oven and bake for 10 - 15 minutes. Everyone's oven and equipment is different, keep an eye on these and remove them once the sides get a little golden brown.
- Cool: Once out of the oven, let the cookies rest on the baking tray for 5 minutes before transferring to a wire rack. Wait about 20 minutes for them to completely cool and firm up into their chewy texture.