Simple, festive and easy to make, these gluten-free thumbprint cookies will be a loved by the whole family!
Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.
Mix: In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.
Roll & Flatten: Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.
Add Jam: Add one teaspoon of fruit jam/filling into each dent.
Bake: Place in the oven, on the center rack, and bake for 10 -13 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
Makes 12 cookies
How To Make Oat Flour: You can easily make your own oat flour at home in a blender. My favorite blender for small jobs like this is the NutriBullet. Simply add 1 1/2 cups of old fashioned oats to the cup of your blender and process until it turns to flour, about 1 minute or so. Feel the flour between you fingers, it should be very fine.
If you don’t have applesauce on hand or want to make these oil-free, use another 1/4 cup of pure maple syrup.
Store: Keep cookies stored in an air-tight container on the counter for 5 days. To keep longer, store in the refrigerator for up to 10 days. They also freeze well for up to 2 months in freezer safe containers (store with parchment paper between the cookies so they don’t stick together).
Keywords: gluten free thumbprint cookies, healthy thumbprint cookie recipe, vegan thumbprint cookies