Gluten Free Thumbprint Cookies

Name: Gluten Free Thumbprint Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 32
Cuisine: American
Ingredients: ¾ cup Pecans (¾ cup pecans (finely chopped)); 3 cup Almond Flour (3 cups almond flour); 2 ½ tbsp Coconut Flour (2½ tablespoons coconut flour); ½ tsp Kosher Salt (½ teaspoon kosher salt); ½ tsp Baking Powder (½ teaspoon baking powder); ⅓ cup Coconut Oil (⅓ cup coconut oil (melted)); ⅓ cup Maple Syrup (⅓ cup maple syrup); 1 ½ tsp Apple Cider Vinegar (1½ teaspoons apple cider vinegar); 1 ½ tsp Vanilla (1½ teaspoons vanilla extract); 1 ½ tsp Almond Extract (1½ teaspoons almond extract); ⅓ cup Preserves (⅓ cup jam of your choice)

Gluten Free Thumbprint Cookies - Dessert (American)

22 minAmerican

Servings32

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
2Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
3Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.
4Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.
5Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.