These melt in your mouth Thumbprint Cookies (Gluten-free Vegan), taste so amazing! They are fun and easy to prepare.
It is so nice and lovely here in Florida, the weather is just right so I decided to whip up a batch of yummy Thumbprint cookies. We are enjoying lots of fresh fruits and veggies, so this week I'm planning to go to two farms. The first one is to pick fresh blueberries and the second is to buy fresh strawberries, peaches, and vegetables. I know Daevyd will enjoy it!
I normally keep a close eye on the Florida Harvest Calendar to see what fruits and vegetables are in season.
To make the Thumbprint Cookies (Gluten-Free, Vegan), I blended rolled oats (or use Bob's Red Mills Gluten-Free Flour) and almond meal ( or use almond flour) then I used tapioca starch not only to bind the cookies but also for a nice texture. Next, I mixed maple syrup and coconut oil (applesauce instead of oil works perfectly) in with the dry ingredients. Daevyd helped me make the indentation and fill the cookies with the jam.
Sometimes, I make my own jam but other times I use an all-fruit jam that has no sugar like, Polaner All Fruit Preserves. If you are in the mood to make your own jam/preserve try my Strawberry Jam With Chia Seeds, and substitute with your favorite berries.
These Thumbprint Cookies were:
Scrumptious + Bursting with flavor + Pretty Delicious + Perfect
- 109 kcal / 456 kJ
- 5 g
- 2 g
- 15 g
- 10 min
- 43 min
- Ready in:
- 53 min
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 (or applesauce) 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 golden brown.
You can substitute almond meal for almond flour by blending your own almonds in a high-speed blender.
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