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
Units
- 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