Easy Vegan Gluten-Free Thumbprint Cookies
Ingredients
The dough
-
¾
cup
oat flour
-
½
cup
cane sugar or coconut sugar
-
2 ½
tablespoons
almond butter
-
2
teaspoons
virgin coconut oil (optional)
-
¼
teaspoon
ground cinnamon
-
pinch
sea salt
-
pinch
baking soda
The filling
Instructions
- Preheat the oven to 400°F.
- Combine all ingredients except the jam until a soft dough forms.
- Roll the dough into balls and place on a baking sheet, pressing a thumbprint into each.
- Freeze the cookies for 10 minutes to solidify their shape.
- Bake for 8 to 10 minutes until rounded and lightly puffed.
- Add a small bit of jam into the thumbprint of each cookie.
- Transfer cookies to a plate and chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
8
Calories
147
Total fat
5g
Total carbohydrates
24g
Total protein
3g
Sodium
37mg
Cholesterol
0mg
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