Gluten Free Thumbprint Cookies (almond flour)
These Gluten Free Thumbprint Cookies are quick and easy to make, they come together in just about 30 minutes and only require 6ish ingredients. They're both vegan and gluten free and have a chewy, yet crispy texture that are filled with a homemade chia seed jam!
Servings 6 cookies
Ingredients
- 1/4 cup maple syrup
- 1 tsp almond extract
- 1 tsp vanila extract
- 1/3 cup coconut oil (melted)
- 2 cups almond flour
- 1/4 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350F and line a baking sheeting with parchment paper of a silicon baking mat.
- In a large bowl, combine maple syrup almond + vanilla extract and melted coconut oil. Whisk until well combined.
- Then, add in almond flour, salt and cinnamon and mix with a spatula until well incorporated.
- For large cookies, use two scoops of batter and roll into a ball with your hands.
- Place on the baking sheet and either with your thumb or the back of the cookie scoop, press down into the center to create a hole where the jam will go.
- Add about 1-2 tsp of jam in the center of the cookie.
- Bake for 15-17 minutes. Allow to cool and enjoy.
- Store in an airtight container on the counter for up to 3-4 days.
Notes
- Make the chia seed jam before you get started on the cookies as the jam needs to thicken for about 10 minutes before filling.
- The sides of the cookies may crack slightly when making an indent in the center, that's ok! Just use your fingers to form the edges back together.
- For a more crunchy cookie, bake for 17 minutes. If you prefer a softer cookie, bake for 15 minutes.
- Get creative and use any other flavored jam that you'd prefer. Try orange, lemon, blueberry, mango etc!
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