I’ve made these delicious gluten, dairy and processed sugar free Thumbprint Cookies a couple of times now. They’re easy to make and I store them in the freezer as they defrost really fast. They’re great for a snack “on the go” or in your kids’ lunch boxes.
I’ll also have a couple of these cookies once and a while with my afternoon tea like a Chai Tea with Cardamon or Roasted Dandelion Root Tea. I’ll take the frozen cookies out before making my tea and they’re more or less defrosted when my tea has finished brewing and is ready to enjoy.
INGREDIENTS FOR THUMBPRINT COOKIES
2/3 cup Coconut flour
1/2 cup Sorghum flour
2 tsp. Cinnamon
1/2 tsp. Baking powder
1 big pinch Salt
2/3 cup Coconut oil
1 tsp. Vanilla powder
2-3 tbsp. Rice malt syrup
Fill with jam, to make your own homemade jam see recipe below
Preheat the oven to 180 C (350 F) degrees and line a baking tray.
Combine all dry ingredients in a small bowl and stir to combined.
Place all wet ingredients in a large bowl and whisk to combined.
Add dry ingredients into the bowl with wet ingredients and mix until well combined.
Take teaspoon amounts and roll into a ball in the palm of your hand. Place on the lined baking tray and gently press your thumb in the centre to create a well. Fill the thumbprint with your homemade Raspberry & Chia seed jam (see recipe below) or another jam of choice.
Bake for 10-12 minutes until slightly golden and keep a close eye as they can quickly go dark at the end.
The recipe is slightly altered from I Quit Sugar’s Thumbprint cookies
INGREDIENTS FOR PASRBERRY & CHIA JAM
1 1/2 cups Water
6 tbsp Chia seeds
5 drops Stevia
2 tbsp Rice malt syrup
1 tsp Vanilla powder
1 pinch Salt
Throw all ingredients into a blender to Thermomix and blitz until smooth. Add a little extra water if needed to help combine.
Pour the mixture into a saucepan or leave in the Thermomix to heat over medium heat until the mixture begins to bubble. Reduce the heat and mix until thickened which will be about 2-5 minutes.
Store in an airtight container in the fridge for a 1-2 weeks.
The recipe is slightly altered from I Quit Sugar’s Rapberry & Chia jam
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