Thumbprint Cookies

By davidv

This recipe is prepared with the Technique® Silicone Baking Boards (K26498).

For a gluten-, egg-, and sugar-free cookie, this one is a real winner! Lots of folks were fooled during taste-testing…they thought this cookie was the real deal!

Tip: This recipe is gluten- and egg-free. To make these cookies sugar-free, use liquid Stevia, unsweetened apple sauce, sugar free vanilla extract, sugar free almond extract, and sugar-free seedless jam.

Note: This recipe is gluten- and egg-free. To make these cookies sugar-free, use liquid Stevia, unsweetened apple sauce, sugar-free vanilla extract, sugar-free almond extract, and sugar-free seedless jam.

Ingredients

• Ingredients:
• 1/3 cup vegetable oil
• 3 Tbsp. honey or agave nectar
• 1/3 cup applesauce
• 1 tsp. vanilla
• 1-1/2 tsp. almond extract
• 1/2 cup + 1 Tbsp. tapioca flour
• 1-1/8 cups almond meal flour
• 1/3 cup coconut flour
• 1 jar seedless raspberry jam or any flavor of your preference

Preparation

Step 1

Directions:

Preheat the oven at 350°F.

Place the first five ingredients in a mixing bowl and beat with an electric mixer until just combined. Then, add all the dry ingredients and mix until fully incorporated. Let the dough rest in the bowl for 8 to 10 minutes.

Roll the dough into 1-inch balls and place them onto the baking boards (or other parchment paper-lined cookie sheets). Use your fingers to create an indentation in each cookie then fill it with 1 tsp. teaspoon of jam.

Bake for 20 to 25 minutes, until the dough is set. Allow the cookies to cool completely, as the jam gets very hot.