Jam Thumbprint Cookies {gluten-free + vegan}
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Cook time:: 
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Serves:: 2 dozen
  • DRY:
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • WET:
  • ½ cup almond or cashew butter
  • ½ cup maple syrup, or other liquid sweetener
  • 1 tsp almond extract
  • OTHER:
  • ½ cup slivered almonds, chopped or pulsed in grinder
  • ½ cup fruit jam, your choice!
  1. Preheat oven to 350°F.
  2. Line cookie sheets with parchment paper.
  3. Prepare almond coating by finely chopping with a knife or pulsing in a spice or nut grinder. Place in a suitable bowl for rolling dough balls.
  4. Mix together dry ingredients.
  5. Cream nut butter, syrup and almond extract.
  6. Add dry ingredients and combine well. The dough will be sticky.
  7. Using moistened hands, form 1” balls. Roll each ball in chopped almonds. Press gently with thumb to make a dent on top of cookie. Set each cookie on cookie sheet.
  8. Bake for 12-15 minutes until lightly browned.
  9. Cool completely and fill with your choice of jam or fruit butter!
Recipe by Victoria Laine | Whole-Food Nutrition at https://victoria-laine.com/jam-filled-thumbprint-cookies-gluten-free-vegan/