Almond Flour Thumbprint Cookies (GF) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. finely ground almond flour
3 tbsp. ghee, softened butter or vegan butter (e.g. Earth Balance)
3 tbsp. maple syrup (replace with agave nectar to make vegan)
½ tsp. vanilla extract
¼ tsp. salt
3 tbsp. jam (homemade* or store-bought)
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Directions: |
Directions:Preheat oven to 350º. Line a baking sheet with parchment paper or use an ungreased baking stone.
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. Use a tablespoon to measure out dough and roll each into a ball.
Place the ball of dough on the prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add ½ - 1 tsp. of jam to the indentation.
Bake the cookies for 10 - 12 minutes until they start to turn golden brown on the bottom. Remove the cookies from the oven and cool them in the pan for 10 minutes.
Transfer them to a rack to cool completely before serving. 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.
*To make homemade jam, heat 2 cups of frozen berries on the stove with two tablespoons of chia seeds.
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Number Of
Servings: |
Number Of
Servings:12 cookies |
Preparation
Time: |
Preparation
Time:15 minutes, prep time and 12 minutes, cook time |
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