Gluten Free Apricot Thumbprint Cookies
A delicious easy and quick cookie recipe that you can have on hand for afternoon tea or a take along snack! These are as guilt free as cookies get!
These little cookies are the perfect afternoon snack with a cup of tea or a latte. They remind me of something that an Italian or German Grandmother would always have freshly baked in their kitchen.
I like to make the dough ahead of time and keep it chilled in the fridge, ready to roll out and bake right before guests arrive.
The cookie itself is not very sweet, which I love, and so the combination of the cookie with the sweeter jam filling in the middle is just a match made in heaven!
Just like many of my recipes, this one is also extremely versatile. You can use whatever jam you already have on hand. Raspberry is definitely a favorite in our house but the options are endless!
You literally can use any fruit jam you want, as well as Nutella, chocolate, lemon curd, even peanut butter! Just use whatever you have on hand and have fun trying out different combinations!
I topped each of these with some unsweetened coconut, but you can always use chia seeds, chopped nuts, sprinkles, mini chocolate chips, a drizzle of honey…
Vegan, Gluten Free and Dairy Free!
Gluten Free Apricot Thumbprint Cookies
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup oat flour
- 1/2 cup arrowroot powder
- 1/2 cup coconut sugar
- 1/4 tsp pink Himalayan salt
- 2 large eggs
- 1 tbsp coconut oil, melted
- 1/2 cup apricot jam or any variety of your choice
- 1/4 unsweetened shredded coconut optional, for topping
Instructions
- In the bowl of a stand mixer, fitted with the paddle attachment (or a large bowl if using a handheld mixer) combine the almond flour, oat flour, arrowroot powder, coconut sugar and salt and mix until combined.
- Add in the eggs and coconut oil and continue mixing until thoroughly combined. The dough should be a little sticky, but not too sticky that it sticks to your finger when touched. If its too dry, add a touch more coconut oil, it its too wet, add a little more oat flour.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or, if making ahead, up to 2 days.
- Once the dough has rested and chilled, preheat your oven to 325° F and line a baking sheet with parchment paper or a silpat.
- Roll portions of the dough into golf-sized balls using your hands; place them on the cookie sheet and gently press down on them to flatten slightly. This step is easier if you keep your hands a little wet with water, to prevent the dough from sticking to your hands.
- Next, use your thumb to press into the middle of each cookie to create a bit of a "well". Fill each well with your jam of choice, using no more than about 2 teaspoons per cookie to prevent them from bubbling over.
- Bake in pre-heated oven for 10-13 minuted until the cookie is baked and the edges are slightly turning golden brown. Transfer to a wire-rack to cool a top with shredded coconut, if using.
