Thumbprint Cookies
Preheat oven to 350°F.
- Cook1 h
- Total1 h
- Serves12
- LevelIntermediate
Ingredients
- 1 tbsp. flaxseed meal
- 2 tbsp. water
- 1 cup non dairy margarine
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1 cup sorghum flour
- 1 cup potato starch
- 1 cup almond meal
- 3½ cups xanthan gum
- preserves (1 teaspoon per cookie)
Method
- Preheat oven to 350°F.
- Mix the flaxseed meal with the water in a very small bowl. Let rest for 5 minutes, or until gelled. Line a cookie sheet with parchment paper or a silicone baking mat.
- Cream together the margarine and sugar until smooth. Add in the prepared flaxseed meal and vanilla extract and mix well.
- In a separate bowl, combine the baking powder, sorghum flour, potato starch, almond meal, and xanthan gum.
- Gradually add the flour mixture into the sugar mixture until a stiff dough forms.
- Shape into 1-inch balls and place onto cookie sheet. Use the back of a ½ teaspoon (or your thumb) to make an indent in the cookies while slightly flattening them.
- Fill each cookie with a little less than a teaspoon of preserves. Bake for 15 minutes in preheated oven and then let cool completely. Store in airtight container for up to 4 days.
