Gluten Free Thumbprint Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
¾ cup finely chopped pecans
02 -
3 cups almond flour
03 -
2½ tablespoons coconut flour
04 -
½ teaspoon kosher salt
05 -
½ teaspoon baking powder
→ Wet Ingredients
06 -
⅓ cup melted coconut oil
07 -
⅓ cup maple syrup
08 -
1½ teaspoons apple cider vinegar
09 -
1½ teaspoons vanilla extract
10 -
1½ teaspoons almond extract
11 -
⅓ cup jam of your choice
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl and set aside.
02 -
In a medium-sized bowl, combine almond flour, coconut flour, kosher salt, and baking powder. Whisk to mix thoroughly.
03 -
Add melted coconut oil, maple syrup, apple cider vinegar, vanilla extract, and almond extract to the dry ingredients. Stir until a cohesive dough forms.
04 -
Scoop the dough into equal-sized balls and smooth them between your hands. Roll each ball in the chopped pecans, pressing gently to adhere.
05 -
Place the dough balls on the prepared baking sheet. Press your thumb into the center of each to create an indent. Pinch together any large cracks along the edges. Fill each indent with a small amount of jam.
06 -
Bake in the preheated oven for 12 minutes, or until the edges turn slightly brown. Remove from the oven and let cookies rest on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.