Thumbprint cookies are icons of the holiday season for me. You don’t have to miss out on your favorite cookies just because you’re avoiding grains and gluten this holiday season!
Last year, I gave you my grain free slice-and-bake cookies, now I’m using that dough to make little thumbprint cookies filled with homemade chocolate hazelnut spread.
I tested the cookies two ways: one with maple sugar and a bit of arrowroot flour and one with honey as the sweetener. I prefer the dough with the maple sugar because they have more of a shortbread consistency, especially since the added arrowroot helps add that bit of “crunch”.
The honey-sweetened dough option is nice and flavorful without being too sweet. Like many grain-free baked goods, they’re best eaten the day they’re baked because they tend to soften overnight.
Thumbprint Cookies (Gluten-Free, Grain-Free, Paleo, GAPS)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 cup maple sugar or organic cane sugar (or 1/4 cup honey for GAPS)
- 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon arrowroot flour (omit for GAPS)
- 1 stick (4 ounces) unsalted butter, cold, cut into tablespoons
- 1/2 cup honey-sweetened jam or any other jam or preserves of your choice.
Instructions
- Preheat oven to 350ºF and and adjust rack to middle position. Place almond meal, coconut flour, sugar or honey, gelatin, sea salt and arrowroot in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Using a 1 1/2 -inch cookie scoop, spoon a cookie dough ball and then using your hands, roll it into a ball. Place it on a baking sheet lined with parchment paper and using your finger, put an indentation in the top of the cookie dough ball. Repeat with remaining dough. Spoon a teaspoon of jam into the center of each cookie. Bake for 11 minutes, until just turning golden brown on the edges. Cool completely.
Nutrition
- Serving Size: Makes 1 dozen cookies
Photo Credit: Becky Winkler
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