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Gluten-free Thumbprint Cookies

Gluten-free Thumbprint Cookies

5 from 1 vote
Serves: 15 servings
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 3/4 cups tapioca flour
  • 1/2 cup light brown sugar or coconut sugar
  • 1/4 cup soft coconut oil
  • 1 egg, at room temp
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Raspberry or strawberry jam, I also added some apricot
  • Optional confectioners sugar to sprinkle over the top

Directions

  1. Preheat the oven to 350 F
  2. In a large bowl, whisk together the sugar, oil, egg and vanilla extract until smooth.
  3. Add in the almond flour, tapioca flour, baking powder and salt and stir together with a rubber spatula until a dough forms.
  4. Line a large baking sheet with parchment paper. Scoop out about a 1.5 tbsp ball of dough and place it on the baking sheet, leaving about 1u0022 between each ball.
  5. Press the centers of the cookies down with your thumb, or with the back of a teaspoon. Fill the centers with 1 teaspoon of your favorite jam.
  6. Bake the cookies for 12-14 minutes. Let cool completely and dust the tops with confectioners sugar.
  7. Keep stored in an airtight container for up to 5 days, or freeze for up to 3 months.