Gluten Free Almond Butter Thumbprint Cookiesby Stephanie Wolf on Dec 26, 2011 • 1:22 pm No Comments
Here’s another holiday goodie you can enjoy all year round … it’s my type of ‘granola head’ treat, made with all natural, healthy ingredients so you can satisfy your sweet tooth and do your body good.
Gluten Free Almond Butter Thumbprint cookies
This is an adaptation from a Whole Foods recipe
Gather these items …
– 1 large egg (I use organic cage-free brown eggs)
– 1/2 c brown sugar
– 1/4 c gluten free all purpose flour (I used Gluten Free Pantry brand from Whole Foods)
– 1 c creamy organic almond butter
– 1/2 tsp vanilla
– 1 jar all natural jam or preserves (I used strawberry, but use what ever flavor floats your boat)
Now the magic happens …
Preheat the oven to 350 and line baking sheets with parchment paper. Beat together egg, sugar, baking soda, gluten free flour, and vanilla with an electric mixer. Beat in almond butter.
Roll dough into teaspoon size balls (you can use some of the gluten free flour if the dough is sticky). Place on prepared baking sheets and, using your thumb, make a well in the middle of each dough ball. Fill the wells with a dab of jam or preserves. Bake for about 10 min, until lightly browned. Let the cookies cool on the sheets and then transfer to a wire rack to cool completely.
Serve and enjoy with some coconut milk nog!
Written by Stephanie Wolf
An Atlanta native, Stephanie Wolf has performed professionally with the Minnesota Ballet, James Sewell Ballet, the Metropolitan Opera, and Wonderbound (formerly Ballet Nouveau Colorado). She has a BA in Liberal Studies from St. Mary’s College of California. Her writing has been published in national and regional media outlets, including Dance Informa, Indianapolis Star, and the Twin Cities Daily Planet. Currently, Stephanie lives in Denver, where she is a public radio producer and reporter. She loves bluegrass, cooking, Netflix, and owls.