Almond Thumbprint Cookies - Vegan Gluten Free
No fuss cookies for that treat day.Only 12 minutes to bake, and 10 minutes to put together. Then fill it with your favourite organic jam, peanut butter and jam, dairy free chocolate chips, or with a piece of fruit. It's yours to create with.Vegan, vegetarian, plant based, celiac friendly, diabetic friendly, Child Friendly
Equipment
- cup, 1/3 cup
- 1 large mixing bowl
- whisk, spatula
- tsp, tbsp
- Parchment Paper
- Large baking sheet
Ingredients
- 2 cups Almond Flour
- 1/3 cup Vegan Butter (approximately 5 tbsp)
- 1 tsp Vanilla Extract - organic if possible
- 3 tbsp Coconut Sugar organic or Monk Fruit
Optional fillings
- Jam of choice
- Nut or seed butters
- Dairy free chocolate chips
- Pieces of fruit
Instructions
- Preheat the oven to 350°F
- Melt the butter, vanilla, and sugar together with a whisk. Only until melted.
- In a large mixing bowl add the almond flour.Now add in the melted butter mix. Combine well with a spatula.It should come together into 1 big ball.
- Add the parchment paper to the baking pan.To form the cookies, take a golf ball size piece of the almond dough, roll and squeeze it gently to form a ball. Place the ball on the parchment paper, and use the palm of your hand to gently flatten it out slightly. Using your thumb, push down in the center of the cookie to form a thumb imprint. You can use your other hand to keep the cookie together, and to keep the cookies round form.Repeat making more cookies until the dough is done. It should make approximately 11 cookies.
- Fill each of the cookie centers with your choice of jam, nut or seed butter, chocolate chips, or fruit pieces. I used the tip of a small spoon to add the jams and butters.
- Bake for 12 - 15 minutes or check to make sure they are gently browning.Remove from oven. If you added the chocolate chips, then use the back of a small spoon to blend the melting chips together.Let cool.
- Store Covered in the fridge for 1 week.
Tried this recipe?Let us know how it was!