CRISPY GLUTEN-FREE THUMBPRINT COOKIES (VEGAN)
These Gluten-free Vegan Thumbprint Cookies are not only crunchy and delicious but also incredibly easy to whip up with only 7 ingredients!
INGREDIENTS
- 6 tablespoon margarine*, (90 g)
- ¼ cup brown sugar, (56 g)
- 1 ¼ cup oat flour, (132 g)
- ¼ cup almond flour, (25 g)
- 1 teaspoon vanilla extract
- 1 pinch of salt
Filling
- 3-4 tablespoon jam, whichever flavor you prefer
INSTRUCTIONS
- In a medium bowl, combine margarine and brown sugar, beating until the mixture turns creamy with a whitish color and a smooth texture.6 tablespoon margarine*, ¼ cup brown sugar
- Next, add oat flour, almond flour, vanilla, and salt. Fold these ingredients into the creamy mixture.1 ¼ cup oat flour, ¼ cup almond flour, 1 teaspoon vanilla extract, 1 pinch of salt
- Chill the dough in the fridge for 15 minutes while preheating the oven to 350°F (175°C).
- After chilling, divide the dough into 18 parts (approximately 1 tablespoon per cookie). Shape each portion into a ball and place them on a non-stick baking tray or silicone mat/parchment paper.
- Now, using your thumb, press the center of each ball to create a small hole and fill it with jam (use a small spoon and avoid overfilling, aiming for around ½ tsp).
- Bake at 350°F (175°C) for 12-14 minutes or until the cookies achieve a lightly golden brown color. Turn the oven off and let the cookies rest inside for an additional 3-4 minutes.
- Carefully remove the tray from the oven and allow the cookies to cool completely before handling. It's crucial to let them reach room temperature for proper hardening.
- Store the cookies in an airtight container in a cool place.
NOTES
*Can substitute margarine for vegan butter or coconut oil
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