These gluten-free thumbprint cookies are also vegan, dairy free and soy free, making them perfect for a holiday party with more than one dietary restriction.
- SARAH'S GLUTEN-FREE FLOUR BLEND
- 4 cups brown rice flour
- 2 cups sweet white sorghum flour or white rice flour*
- 2 cups potato starch
- ½ cup tapioca flour
- ½ cup cornstarch**
- 5 teaspoons xanthan gum
- THUMBPRINT COOKIES
- 1 cup certified gluten-free rolled oats
- 1½ cups Sarah’s Gluten-Free Flour Blend*
- ¾ cup walnut or almond meal
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¹⁄3 cup sunflower seed or canola oil
- ½ cup pure maple syrup
- 1½ teaspoons pure vanilla extract
- ½ cup naturally sweetened fruit spread/jam such as raspberry, apricot, blackberry or strawberry
For the Flour Blend:
Mix all the ingredients in a large plastic bag or bowl. Use a large wire whisk to completely blend all the flours. Store in an airtight container.
*Use 2 cups of white rice flour for a lighter blend.
**To make corn free, substitute ½ cup tapioca starch and use guar gum if xanthan gum is not tolerated.
For the Thumbprint Cookies: In a food processor, grind the oats until they resemble coarse meal. Add the flour, walnut or almond meal, baking powder and salt. Pulse until dry ingredients are combined. Pour in the oil, maple syrup and vanilla. Blend until the dough comes together, about 20 to 30 seconds. Wrap the dough in plastic wrap and refrigerate 1-2 hours.
Preheat oven to 350° F. Line baking sheets with parchment paper. Roll the cookie dough by the tablespoonful into balls and place them on the cookie sheet. Fill a small bowl with water and dip a small spoon into the water. Tap off excess and use the bowl of the spoon to make a depression in each cookie. You can also use your thumb to flatten out the cookie a bit more. Place about ½ teaspoon of jam into the depression. Bake for 8-9 minutes or until the edges of the cookies are golden brown. Allow to cool on the cookie sheet for 2-3 minutes. Remove and place on a cooling rack to cool completely. Store in an airtight container.
Nutrition Analysis (per cookie):
100 cal, 4 g fat, 0 mg chol, 40 mg sodium, 14 g carbs, 1 g fiber, 6 g sugar,
2 g protein.
Sarah Hornacek is a gluten-free baker and recipe creator at sarahbakesgfree.com. Her recipes are gluten free and most are egg and dairy free as well. Sarah is a wife, mother and blogger who finds great joy in baking delicious, gluten-free treats.