Gluten Free Apricot Thumbprint Cookies
A perfect, versatile thumbprint cookie recipe to feel good about.
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.