Gluten Free Jammin' Almond Thumbprint Cookies
- Servings Per Recipe: 18
- 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
IntroductionA combination of gluten free cookie recipes were forced into a room together to create this cookie. A combination of gluten free cookie recipes were forced into a room together to create this cookie.
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
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
3-4 T of a jam or a preserve of your liking. I used a Spiced Cherry Jam.
If the dough balls fall apart or crumble while you're forming them, add a bit more almond milk to the mix, it'll help bind them. The longer the dough sat, the more 'binding' it seemed to be, oddly enough. I think it was the coconut flour doing it's magic.
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. :-)
Serving Size: makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user ZIGSFIGS.
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