Gluten Free Dairy Free Thumbprint Cookies
With an increasing number of people adhering to gluten-free, dairy-free, grain-free, and vegan diets, this recipe offers a wonderful opportunity to accommodate a wide range of dietary preferences and ensure everyone can indulge in a delicious treat.
Equipment
- 2 Large mixing bowls
- 1 rubber spatula
Ingredients
Dry Ingredients
- 1 cup almond flour
- ¼ tsp kosher salt
- ¼ cup softened butter
- 1 tsp vanilla extract
- 3 tbsp sugar
Cookie Filling
- ¼ cup raspberry jam or other flavor per preference
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mixing Dough
- In a mixing bowl, combine the almond flour, sugar, melted vegan butter, vanilla extract, and salt. Stir until well combined and a dough forms.
Forming Cookies
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to gently press down in the center of each dough ball to create an indentation.
- Fill each indentation with a small amount of your favorite fruit jam or preserves.
Bake & Cool
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage: You may store these cookies in an airtight container in the refrigerator for 3 to 5 days or freeze them for 3 to 6 months.
Nutrition
Calories: 104kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 85mgPotassium: 5mgFiber: 1gSugar: 4gVitamin A: 118IUCalcium: 21mgIron: 0.4mg
Tried this recipe?Let us know how it was!