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
- 1 cup King Arthur Gluten Free Flour Blend
- 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.
- Jam of your choosing for the middle of the cookie – you you'll need a good 1/4 cup or so depending on how big you make the "thumbprints"
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with unbleached parchment paper or Silpat liner.
- Put everything but the egg and almond extract in the food processor and blend to until you get a sandy texture.
- Add the egg and almond extract and blend through until the dough forms a ball. This takes a little bit - be patient!
- Roll 1-2 inch balls of dough, place them on the baking sheet, and use your thumb to press an indent into the middle of the ball. I like to "shape" it a little bit using my fingers. This dough is super pliable and forgiving, so if there is a little crack, just pinch it closed like play-doh.
- Spoon 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
- Most gluten free flour blends with xanthan gum should work in this recipe for the flour. I have used both the KA blend like above, as well as the Namaste Gluten Free Flour blend for a number of years.
- If you tolerate wheat, an Einkorn or all purpose flour should be fine here.