Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan Option/ Nut Free Option)

So I keep baking… My daughter keeps saying, “aren’t you done”? I just laugh and say no. 🙂
I always love to make a variety of treats. It is also really enjoyable when people try my treats and then I tell them that they’re allergy free…And then they say, but they’re so good. Love it!!
So I have to flip my thumbprint cookie recipe. Really, I doubt that anyone could tell the difference. I ate about five of them right away… Enjoy!

These cookies are a favourite of ours therefore I make them several times a year. You can use raspberries for the filling, or any berries that you would prefer.

UPDATED RECIPE

As you grow as a recipe creator you learn how to make recipes better and healthier.

Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

For the Cookie:

1c. coconut oil

1/2 c. palm sugar (or desired granular sugar)

2 eggs or 2 gel eggs for vegan**

1 tsp. vanilla

1 c. gluten free flour mix 

1 c. chickpea flour (or you can just use more gluten free flour)

1/2 c. almond flour (for nut free use extra gluten free flour)

Filling:

3/4 c. raspberries (yes you can use frozen)

1 tsp. arrowroot or tapioca starch

3 Tbsp. maple syrup

Preheat the oven to 325 degrees

To make filling:

Using a small pot on medium heat, add raspberries, tapioca starch and maple syrup and stir thoroughly. Cook for approximately 5 minutes or until mixture starts to thicken, stirring frequently . Remove from heat and set aside to cool slightly.

To make cookies:

Cream the coconut oil and sugar together. Then add the eggs and vanilla and mix well. In a different bowl, whisk together the flours and almond flour. Add the dry ingredients into the creamed ingredients. Mix well.
Shape the batter into small balls (if you get your hands a little wet it makes rolling and putting in the thumbprint less messy) and put onto parchment paper lined cookie sheets. Push your thumb into each cookie ball. Use a small spoon to fill each cookie, until all of your cookies have filling.

Bake for 16-18 minutes or until the bottoms are just starting to brown. Makes approx. 5 dozen cookies.

If they can make it to the freezer before getting eaten, they freeze well.

** To make two gel eggs mix 2 Tbsp. of ground chia with 1/2 c. of water, let gel and add when recipe calls for eggs.

Shared On: Mix It Up Monday, MMM Linky Party, Gluten Free Round Up, Make Your Own Monday

Shared On: Lunch Box Love