Gluten Free Stawberry Thumbprint Cookies


Gluten Free Strawberry Thumbprint Cookies |

These little morsels taste like peanut butter (almond) and jam sandwiches.

The fact that they are gluten free, easy to make and come out in bite size portions makes this recipe a favorite!





Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.

In a large bowl, stir together the almond butter, almond milk, salt, sugar and vanilla extract.

In a small bowl, whisk together the oat flour and baking soda.

Add the dry ingredients to the wet ingredients and fold together (dough should be thick and able to form into a ball).

Break off chunks of the dough and roll into 1″ balls. Flatten them between your palms and place on a baking sheet.

Use a teaspoon measure to make “thumbprints” in the cookies, and fix any large cracks that form on the edges of the cookie.

Fill each “well” with some fruit spread, then bake for ~12 minutes, or until the edges of the cookies look dry and fruit spread bubbles slightly.

Remove parchment paper off the pan and onto the counter, leave the cookies on it, don’t transfer them to a wire cooling rack. Let cookies cool to room temp.

(adapted from Desserts With Benefits)

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