Vegan Thumbprint Cookies – Gluten-Free

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I used to make these cookies all the time using whole wheat pastry flour. Today I decided I wanted to use  gluten-free flours instead. I blended rolled oats and almonds, then I used tapioca starch not only to bind the cookies but also for a nice texture. My children love to help, they make the indentation and fill the cookies with the jam. I was also in the mood to make my own jam. Feel free to do your own substitutions also, you can substitute the oat flour with rice flour or millet flour.

Ingredients

  • Cookies
  • Sugar-Free Berry Jam
    • 1 ½ cup of your favorite berries (blueberry, blackberry, raspberry)
    • 6-8 pitted dates
    • 1 tsp lemon juice

Directions

For Cookies: Preheat oven 350 degrees. Line cookie sheet with parchment paper and set aside. In a bowl add oat flour, ground almonds, tapioca flour, sea salt and mix well. In a smaller bowl combine coconut oil and maple syrup. Add wet ingredients to dry until well mixed, make sure they are not too wet or too dry. Add a little water if too dry or a little tapioca if too wet. Roll into to balls in the palm of your hand and place them on the cookie sheet. Using your thumb or the back of a measuring spoon, place a dent in the middle of cookie for filling with the jam. Fill the cookies with 1/2 tsp or more of the berry jam and bake for 20 minutes or until browned.

For Berry Jam: Wash and sort berries, place in a blender with the dates and lemon juice process until smooth. Transfer to a small saucepan and simmer for 20 minutes until thicken.

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  1. These are so yummy! I made these modifying a few ingredients. It’s amazing what you can do with flour and applesauce. So far, my favorite cookie to make… so easy, simple, fast.

  2. These are amazing. I used a gluten free mix of flours and the almond meal and strawberries for te jam. I love them! Would you mind if I re-posted on my blog?

  3. Hello Suzi, I’m so happy you enjoyed my cookies. I certainly don’t mind you reposting, would you be kind enough to give me credit. I’m also working on my gluten free vegan e-book which will have more recipes like this!

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