Recipes
Gluten Free Thumbprint Cookies
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- Yield:
- ~30 cookies
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- Ingredients:
- 1½ Cups Arrowhead Mills Gluten Free All Purpose Mix (or 1½ cups Arrowhead Mills All Purpose Baking Mix)
- 1 Cup walnuts
- ¾ Cup safflower oil
- ²⁄³ Cup turbinado sugar
- 2 eggs
- Zest and juice of ½ lemon
- ½ teaspoon sea salt
- 1 8-ounce jar of your favorite jam (strawberry, raspberry…)
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- Directions:
- Heat your oven to 375°F.
- In the base of your food processor add the walnuts, oil, and sugar and pulse until well combined.
- Add the eggs, lemon zest and juice and pulse again to combine.
- Add the gluten free all purpose mix, almond meal and salt and pulse until the dough forms a ball.
- Scoop the dough with spoons onto a cookie tray and bake the cookies for 7-9 minutes, until just golden.
- Remove the cookies from the oven and press a wine cork into the center, making a depression for the jam.
- Fill the depression with jam.
- Put the cookies back in the oven and bake for another 12-15 minutes, until brown around the edges.
- Remove and let cool on the tray for 5 minutes before placing the cookies on a cooling rack.
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