Gluten Free Thumbprint Cookies
The tastiest and easiest gluten free thumbprint cookies that you will ever make. Made with only 5 ingredients plus your favourite jam, these are sure to be a winner!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup arrowroot or tapioca flour
- 1/2 teaspoon baking powder
- 2 tablespoons coconut oil melted
- 1/3 cup maple syrup
- Jam any flavour
Instructions
- Pre-heat. Pre-heat oven to 170 C | 340 F.
- Prepare Dry Ingredients. Add dry ingredients, mixing well, ensuring that there are no clumps from the almond meal.
- Prepare Wet Ingredients. Add coconut oil and maple syrup to a glass bowl, whisking well to combine.
- Combine Mixtures. Pour the wet mixture into the dry mixture and mix well.
- Make cookies. Use soup spoon to scoop out mounds of the cookie dough. Use slightly damp hands to shape the cookies how you want them and place them on a lined baking tray. Then use your finger to place a slight indent in the centre. Do not press all the way through.
- Add Jam. Use a teaspoon to place a small amount of jam in each indent.
- Bake Cookies. Bake in the oven for 20 minutes.
- Allow to Cool. Leave to cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely.
Notes
- Don't eat straight away as the jam will be super hot. Allow to cool for at least 20 minutes before enjoying
- The additional time of 30 minutes is the time for the jam drops to cool after coming out of the oven.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 14gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 22mgPotassium: 25mgFiber: 2gSugar: 7gCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!