If you’re recovering from those sugar highs and blues from this week, take a break with a more healthy treat. Thumbprint cookies are simple, a bit rustic and very easy to make. You’ll love this recipe because it only requires one mixing bowl and contains ingredients that are acceptable for dough tasting.
The ingredient list is uncomplicated, even with a few additions to make these cookies a little more healthy. I just couldn’t resist adding a little flax in these cute little bites! Jam and cinnamon help sweeten these without using heaps of sweeteners. Be sure to use a jam you really love, as the jam chosen really makes these cookies shine. I chose to use a strawberry, but an assortment of jams would be delicious for taste testers to hand pick their favorites.
- 1 1/2 cup Almond Meal
- 1 1/2 cups Rice Flour
- 1/4 teaspoon Xanthum Gum
- 1/2 teaspoon Sea or Pink Salt
- 1 Tablespoon Ground Flax
- 1/2 teaspoon Cinnamon
- 1/3 cup Grape Seed Oil
- 1/2 cup Pure Maple Syrup
- 3 Tablespoons Almond Milk
- 1 teaspoon Pure Vanilla Extract
- about 1/3 cup Sugar Free Jam of choice
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the almond meal, rice flour, xanthum gum, salt, flax and cinnamon. Stir to combine. Add the rest of the ingredients and stir until well combined. With moist hands, roll into small balls.
- Place on parchment lined baking sheet and indent the middle of the cookie with your finger. Fill the indent with jam (about a teaspoon or so per cookie). Bake for 8-9 minutes. Yields 20-24 cookies