I rarely make cookies except around the Holidays, and mostly because my kids pester me to. But this cookie is so easy to make that it can be ready in 20 minutes, and that includes the baking time. All you need are 5 ingredients – almond flour, coconut sugar, baking powder, applesauce and salt. The jam is optional if you prefer a plain cookie because they are delicious just like that.
This cookie is gluten-free, grain-free, oil-free and of course vegan. But don’t tell that to your friends and family before they try it, else they won’t believe you.
The key ingredient in this recipe is almond flour, NOT to be confused with almond meal. Almond flour is made by blanching the almonds for a couple minutes, removing the skin and then grinding to a smooth flour. Almond meal, on the other hand, is made by grinding the almonds with the skin, so the consistency is coarse and grainy. The former is what we use in this recipe.
Almond Flour Thumbprint Cookies
Course: Desserts, Gluten FreeDifficulty: Easy16
cookies5
minutes16
minutesMelt-in-the mouth gluten free and grain-free thumbprint cookies
Ingredients
3 cups blanched almond flour (not almond meal)
1/4 cup + 1 tablespoon unsweetened applesauce
1½ teaspoons baking powder
6 tablespoons coconut sugar or light brown sugar
1/4 teaspoon sea salt
3 tablespoons jam (any kind)
Directions
- Preheat the oven to 350 F (175 C). Line a baking sheet with parchment paper.
- Whisk together the almond flour, baking powder, sugar and salt in a large bowl until well combined.
- Add 1/4 cup of the applesauce to the dry mixture and mix together until the mixture becomes a paste. If you find the mixture too dry, add a tablespoon more applesauce until it is just wet.
- Shape the dough into small 1 inch balls, then press it slightly flat on your palm and place it on the baking sheet.
- Press a thumbprint into the center of each ball, about 1/2 inch deep. Fill with a small spoonful of jam.
- Bake for 16 -18 minutes until golden brown and the jam looks set.
- Remove from the oven, cool for 5 minutes on the baking sheet, then transfer to a cooling rack and cool completely.
