Simple and Quick Gluten Free Thumbprint Cookies
Thumbprint cookies are fun for kids to help make. Playing with dough is quite soothing.
Servings: 24 cookies
Ingredients
- 7 TB cold butter
- 3-4 TB organic pure cane sugar or coconut sugar
- 1 cup blanched almond flour
- ½ cup white rice flour
- ½ cup brown rice flour
- ¼ cup tapioca flour
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 egg
- 1 tsp almond extract vanilla extract works if you don’t have almond extract on hand – if you can grab the almond extract I highly recommend it though! It really makes the flavor pop!
- Jam of your choosing for the middle of the cookie – you won’t need more than a couple tablespoons.
Instructions
- Put everything but the egg and almond extract in the food processor and blend to combine.
- Add the egg and almond extract and blend though until the dough forms a ball.
- Roll balls of dough, place them on a silpat lined baking sheet, press an indent in the middle, and scoop a little jam in the center of each cookie.
- Bake at 350 degrees for 15 minutes. Check them around the 10 minute mark in case our ovens run differently.
Notes
UPDATE 2020 :: We now swap the brown rice flour, white rice flour, and tapioca flour for the Namaste GF Flour blend. Fluff the Namaste flour and use 1 cup of Namaste to swap for the other 3 flours.