A spin on the classic thumbprint cookie, but dairy free! My favorite coffee house in Philadelphia keeps a jar of these on the counter, and they sell out daily.
Dairy free, corn free, vegan.
- 1 cup almond flour
- 4 tablespoons peanut butter
- ¼ cup sugar
- 1 pinch salt
- 1 teaspoon vanilla or almond extract
- 4 tablespoons favorite jam or jelly
Preheat oven to 350° F. Combine flour, peanut butter, sugar, salt and extract in a large bowl. Once combined, roll into 12 1-inch balls. Place each ball on a large foiled baking sheet a few inches apart. Use a wide tablespoon or your thumb to slightly flatten and create an indent in the center of each cookie. Finally, add 1 teaspoon of jelly to the indent on each cookie. Bake at 350° F for 10 minutes.
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