Gluten Free Jammin' Almond Thumbprint Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Wet: 1/4 C of Applesauce (unsweetened) 2-3 T of Honey 1 T of Molasses 1/4 C of Unsweetened Almond Milk 1 tsp Vanilla extract 1 egg Dry: 3/4 C of almonds - toasted and ground into meal 1/4 C of rice flour (white or brown) 1/3 C of coconut flour 1 tsp of baking powder Dash of salt Spices to taste - I used Pumpkin Pie Spice Additional: 3-4 T of a jam or a preserve of your liking. I used a Spiced Cherry Jam.
Preheat your oven to 350 degrees.
Add all of your dry ingredients to a large bowl and mix.
In a smaller bowl, combine your wet, stir and then slowly pour into the large bowl of the dry ingredients.
Mix until fully combined. The dough will look very much like chocolate chip cookie dough without the chocolate chips. :-)
Make uniform round balls with your hands and place on a tin-foil lined cookie sheet. Press into the balls with your thumb to form a little crater for the jam.
Then, carefully spoon little bits of jam into each crater until all the cookies have been jammed.
Bake in the oven for 10-12 minutes. Let cool before indulging. :-)
Enjoy!
Serving Size: makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user ZIGSFIGS.
Add all of your dry ingredients to a large bowl and mix.
In a smaller bowl, combine your wet, stir and then slowly pour into the large bowl of the dry ingredients.
Mix until fully combined. The dough will look very much like chocolate chip cookie dough without the chocolate chips. :-)
Make uniform round balls with your hands and place on a tin-foil lined cookie sheet. Press into the balls with your thumb to form a little crater for the jam.
Then, carefully spoon little bits of jam into each crater until all the cookies have been jammed.
Bake in the oven for 10-12 minutes. Let cool before indulging. :-)
Enjoy!
Serving Size: makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user ZIGSFIGS.
Nutritional Info Amount Per Serving
- Calories: 67.3
- Total Fat: 2.7 g
- Cholesterol: 10.3 mg
- Sodium: 37.7 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.6 g
- Protein: 1.7 g
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