Hi! Welcome to Staci Troilo’s Fifth Annual Cookie Exchange! I’m thrilled to participate again. This year, I will be doing a gluten-free Thumb Cookie.
Here’s the site I found the recipe at: LINK
Gluten-Free Almond Thumb Cookies
Ingredients
- 1 cup finely ground almond flour, packed (I used Trader Joe’s blanched finely ground almond flour)
- 3 Tablespoons ghee, softened butter, or vegan butter (Earth Balance suggested for vegan, I’m using butter)
- 3 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 Tablespoons jam, homemade or store-bought ( I used mango jam, I thought it was peach. I didn’t have my glasses on, but it’s a good choice too!)
Instructions
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Preheat oven to 350°F.
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Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone. (I used Parchment paper.)
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Mix dough: Mix almond flour, softened butter, maple syrup, vanilla, and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. (I mixed by hand.)
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Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation. (I used the whole teaspoon. It was fun making the thumbprint.)
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Bake cookies: Bake the cookies for 10-12 minutes, until they start to turn golden brown on the bottom. (I have to cook mine longer because I live over 3500 feet in elevation.)
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Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving. (I only got eleven cookies instead of the twelve. I think I was more generous in my tablespoon scoop.)
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To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.
This got two huge thumbs up from my daughter and husband, who can’t eat gluten due to Celiac, but I have a feeling this will be a hit with the whole family! I will be doubling this next time.
Don’t miss out on all the other yummy cookie recipes! Here’s the link: Cookie Exchange
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