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Raspberry Thumbprint Butter Cookies ( Grain Free)


Another gluten free tasty little gem that is easy and can be whipped up rather quickly!
If you a new to gluten free baking, this is a good recipe to get you started.
There are no exotic flours or hard to find ingredients; the recipe just calls for ground almonds ( available at Trader Joe's as almond meal) .

Thumbprint cookies are a basic butter ( or coconut oil)  cookie that are fun to make and especially fun to make with kids. These delightful gluten free cookies are made quickly, bake quickly, and look beautiful. What kid ( of any age) doesn't love pressing his/her thumb into cookie dough and filling it with a teaspoon of rich fruit jam.

If you are craving a cookie, these won't disappoint you. The recipe makes a small batch ( about 9) , so you won't overeat them either.

Ground almonds are a naturally gluten free flour that is perfect for baking cookies and cakes, is easy to work with , and tastes great. I've made lots of different recipes using almond meal.

Vegan? In addition to being grain free and gluten free,  this recipe can also be made vegan by substituting coconut oil for the butter.

Author: Judee Algazi
Prep Time: 15 minutes
Bake Time: 12 minutes at

Ingredients:
2 cups of ground almonds/meal ( I got mine at Trader Joe's
6 Tablespoons of softened organic butter ( vegans- substitute coconut oil)
4-5 Tablespoons of coconut sugar ( I bought mine at Trade Joes')
1  teaspoon of organic vanilla extract
1/2 cup of raspberry all fruit natural jam or jelly

Directions:
Preheat the oven to 350 degrees
In a large mixing bowl, combine the almond meal and coconut sugar. Add the butter and vanilla extract and cream into the dry mixture using a large spoon. When mixture is well creamed, take enough to make a small ball and place on a parchment covered cookie sheet. Repeat until the dough is finished ( makes about 10 cookies) . Press your thumb into each cookie and help it out to make a well. Fill it well with a half teaspoon of jelly and bake at 350 degrees fro 12 minutes until bottoms are just slightly brown.  Check frequently after 10 minutes so they don't over bake. Remove from oven and allow to cool completely before lifting them. ( they will crumble)




Before baking

After baking 
My notes

This is a crumbly cookie dough ; however, the dough will respond to the warmth of your hand and become  workable. If you absolutely find the dough too dry, add a teaspoon of almond milk and try again. I choose to use raspberry filling but of course any flavor filling would be fine.

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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