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.
Photo Credit: Becky Winkler