Gluten-Free Thumbprint Cookies (Vegan & Oil-free)

Name: Gluten-Free Thumbprint Cookies (Vegan & Oil-free)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 14 cookies
Ingredients: 1 ½ cups almond flour (168 g); ⅓ cup tapioca flour (40 g); ¼ cup coconut sugar or other granulated sweetener; ¼ teaspoon fine sea salt; 3 tablespoons water; 1 teaspoon vanilla extract; 2 tablespoons maple syrup; approx. ¼ cup jam of choice

User Reviews

4.9

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
14 cookies
Calories
108 kcal
Course
Dessert
Cuisine
American

Gluten-Free Thumbprint Cookies (Vegan & Oil-free)

Finn Russell

Report

Healthy vegan gluten-free thumbprint cookies made with your choice of jam. They're oil-free, naturally sweetened, and made with just 6 ingredients!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 ½ cups almond flour (168 g) Pack into measuring cup like you would when measuring brown sugar.
⅓ cup tapioca flour (40 g) Or GF flour blend
¼ cup coconut sugar or other granulated sweetener
¼ teaspoon fine sea salt
3 tablespoons water
1 teaspoon vanilla extract
2 tablespoons maple syrup
approx. ¼ cup jam of choice I used fruit-sweetened orange and raspberry storebought jam and a homemade, 2-ingredient blueberry jam (see Notes for recipe).

Add to Shopping List

Instructions

Preheat oven to 350 degrees F, and line a baking sheet with parchment.
Combine the almond flour, tapioca, sugar, and salt in a mixing bowl. Whisk to combine.
In a mug whisk together the water, vanilla and maple syrup. Pour the wet mixture into the dry ingredients, and stir until fully combined.
The dough should be moist and holding together well but not wet. If it seems too moist, mix in a little more almond flour. With a small cookie scoop or a tablespoon, scoop up 1½ tablespoons of dough per cookie and place on cookie sheet. Use your thumb to make an indentation in the center of each cookie, and fill with jam.
Bake 16 to 18 minutes or until the bottoms are golden brown. The cookies will be soft right out of the oven but will firm up. Allow to cool on the baking sheet.

Notes

Storage
Store cookies at room temperature in a container with the lid not fully sealed (unless you don't mind the cookies getting soft) for 1 to 2 days, or refrigerate for up to 5 days.
Easy 2-ingredient blueberry jam:
Combine 1 cup frozen wild blueberries and 1 tablespoon maple syrup in a small sauce pan. Simmer over low to medium-low heat until the berries have burst and the liquid has mostly evaporated. This should take about 10 to 15 minutes total.
Store leftover jam in the refrigerator for up to 4 days.