This cookie has evolved with the dietary needs of my family and taken on many forms throughout my life, culminating in this latest gluten-free, vegan version. They’ve all been delicious but this one is the healthiest. I love St. Dalfour’s fruit juice sweetened jam and all their flavors are wonderful. My first version was made with butter and brown sugar, which I occasionally still make for friends, the second was made with spelt, and now this one with almond flour. This cookie is sure to become a Christmas favorite for your family. Enjoy!
Thumbprint Cookies
Prep time
Cook time
Total time
Author: Healthy Cooking Daily
Recipe type: Dessert
Serves: 20-22 cookies
Ingredients
Dry
- 1½ cups almond flour, sifted
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon salt
Wet
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon lemon juice
- 1 teaspoon almond extract
- 5-7 ounces raspberry jam (I use this one)
Instructions
- Preheat oven to 350F.
- In a small pot, add almonds and enough water to cover them. Bring to a boil, then immediately strain and rinse with cold water. Gently pinch the almonds to loosen and remove the skins. Discard the skins and blot the almonds with paper towels until dry.
- Transfer almonds to a food processor and grind until you have a fine crumb. Pour into a large bowl.
- Add the oats to the food processor until you have fine oat flour and add to the bowl.
- Add the sifted almond flour, baking soda, salt, and spices to the bowl.
- In a smaller bowl, combine all the wet ingredients. Add to the dry ingredients and mix with a wooden spoon. If you can't easily roll the dough into a ball, add a bit more flour.
- Shape into balls and place on a parchment-lined baking sheet.
- Press your thumb into the center of each cookie and then fill with as much jam as possible, because that's the best part!
- Bake for 15-20 minutes.
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