A healthy take on the classic holiday cookies that are gluten-free and dairy-free, with a soft and chewy texture!
I immediately think of thumbprint cookies when it comes to the holiday season. Thumbprint cookies alway seem to make an appearance around Christmas, and with good reason! The fruit jam on top of a soft, pillowy cookie is all I need to get my gears going for the holidays! Baking thumbprint cookies can also be a great family activity. The little ones can roll the dough into small balls and press their little thumbs into the dough creating a small well for the fruit preserves or jam.
My favorite organic fruit preserve is raspberry but you can choose any flavor. This recipe in particular is reminiscent of peanut butter and jelly sandwiches thanks to the almond flour, so pairing raspberry, grape, strawberry, blackberry, or blueberry preserve works great. I like using these fruit filling brands: Tiptree and Crofter’s
In addition to the almond flour, I also use gluten-free whole grain out flour. I use this brand but you could also ground your own oat flour by pouring oats into a processor or vitamix and blend until the oats turn into the consistency of flour.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
1 cup almond flour
½ cup GF whole grain oat flour
½ cup coconut sugar
¼ cup creamy almond butter
¼ cup melted coconut oil (room temp)
1 tsp vanilla extract
¼ tsp baking soda
Fruit preserve or jam of choice such as raspberry, orange, strawberry, blackberry, grape, etc.
Preheat oven to 350 degrees.
In a medium bowl, mix coconut sugar, almond butter, coconut oil, egg, and vanilla extract until combined.
Add both flours and baking soda until combined.
Place cookie dough in the refrigerator to chill for at least 30 minutes.
Scoop about 1 Tbsp of dough and roll into balls. Place on a lined baking sheet about 2 inches apart.
Push your thumb in the center of each dough ball and dollop with raspberry preserve. Use enough to fill the well.
Place in the oven and cook for 12-15 minutes until cookies are lightly brown.
Let the cookies cool for 10 minutes on the baking sheet and then transfer to a rack to cool completely. Store in an airtight container at room temperature or in the refrigerator for longer storage.
Makes 12 cookies (1 Tbsp serving)