Gluten Free Thumbprint Cookies with Almond Flour (Vegan)
These pillowy soft gluten free thumbprint cookies are made with almond flour and rice flour for a tender yet structured shortbread-style cookie that pairs perfectly with your favourite jam. One bowl, 7 ingredients, 30 minutes and naturally vegan!
Equipment
- Handheld mixer optional
Ingredients
- 2 cups almond flour
- 1 cup brown rice flour
- ½ cup cold vegan butter I like Earth Balance sticks or Miyoko's
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup your favourite jam Bonne Maman is gluten free
Instructions
- Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- In a large bowl, beat the vegan butter, maple syrup and vanilla together with a wooden spoon or handheld beaters until the butter is broken down and distributed within the liquid. It won’t look smooth or well blended at this point.
- Sprinkle the almond flour, rice flour and salt evenly over the wet ingredients and mix well with the beaters or your spoon until the dough holds together well when you press it between your fingers. Using your hands, give the dough a couple of kneads to form a more solid dough.
- Scoop 1 tablespoon (15 mL) of dough and roll it into a tight ball to help minimize cracks, then gently press into 1 cm (½ inch) disks and place on the cookie sheet.
- Using the back of a ½ teaspoon (2 mL) measure or just the tip of your thumb, gently make a round indentation in the cookie. Fill with ½ teaspoon (2 mL) of your favourite jam. The thicker it is, the less the jam will bleed across the cookie.
- Bake until the tops are just set and cookies are golden on the bottom, about 10-12 minutes. Place baking sheet on a cooling rack and let cool fully. Because this is a gluten free and vegan cookie, the cookies won’t be firm until they cool.
Notes
Low FODMAP note: 2 cookies are low FODMAP, as long as you use a low FODMAP jam like strawberry or raspberry.
If you don’t gobble up the entire batch immediately, these cookies store well in an airtight container for up to 4-5 days on the counter and you can even eat them straight out of the freezer if you want to store them longer!