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Gluten Free Thumbprint Cookies

Gluten Free Thumbprint Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 20 cookies
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (168g) blanched almond flour
  • ¼ cup (30g) tapioca flour
  • ¼ tsp fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • ⅓ cup (67g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ¼ cup thick jam or preserves

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet. Beat butter and sugar for 2 minutes until fluffy, then mix in egg yolk and vanilla. Stir in almond flour, tapioca flour, and salt until a soft dough forms.
  2. Cover and chill the dough for 30 minutes.
  3. Roll into 1-inch balls, place on sheet 2 inches apart, and press a deep indent into each.
  4. Bake for 10 to 12 minutes until edges are lightly golden. Cool on sheet 5 minutes, then repress the indents if they puffed.
  5. Spoon a scant ½ teaspoon jam into each warm cookie and let cool completely on the sheet.

Notes

The dough must chill for 30 minutes before shaping, which is not counted in the prep time. Room temperature butter is essential for a smooth dough, but it should still feel cool and give slightly when pressed, not be greasy.