Oh, summer. I feel like you are close. We have been graced with more rainy days than sunny ones as of late, but the tomatoes are almost ready to be picked and we are using up the strawberry bounty that is all around. My hot yoga studio is much hotter than usual (almost unbearably so, it happens every year around this time until the fall), and I am starting to feel that nagging sense of “put down that cookie! You have to put on bathing suits soon.” Does any of this ring a bell to you?
I have never been one to fully deny myself a particular food group. It backfires every time! “No sweets for the next month…” and I am eating twice the amount of my normal afternoon chocolate. “I’m cutting out dairy for good…” but what about my daily bowl of Greek yogurt? Surely that is ok. This mentality of black & white, good vs. evil, healthy and unhealthy is something that I have found to be toxic when it enters my thoughts surrounding food. Food should be celebrated, and celebrate (in moderation) we will.
Enter these thumbprint cookies. You are really going to like these cookies. I posted a classic recipe for these back when I first started blogging, I made them for Christmas that year (again, with the old photography… ouch). That version is still my favorite as far as butter and sugar varieties go. But this new version? Vegan, gluten-free… quite the virtuous cookie. Much less dangerous to keep around the house!
I found this recipe on Lottie + Doof’s blog through a friend of mine, but it originally came from Gwyneth Paltrow’s book, My Father’s Daughter. I have mentioned my love for Gwyneth before on this blog, and this book is definitely on my wishlist (I may need to wait until I have a bigger house/more bookcases). I have several different gluten-free flours on hand that I have been trying to experiment, but you could certainly use the barley flour called for in the recipe, or all-purpose/whole wheat if that is what you have.
I halved the recipe and thought that there were plenty of cookies, but feel free to make the whole batch if you want to give some of them away/freeze them!
Also, one last note on the fillings. I made this quick strawberry jam and it was so. so. good. It wasn’t the sturdiest of jams, but I only filled these cookies as we ate them (so we could decide on a whim if we were in the mood for strawberry, black raspberry, chocolate… the world is your oyster!) so it wasn’t an issue for me. I think they would also be nice with some lemon, or maybe even some goat cheese with a bit of honey stirred in.
Gluten-Free Thumbprint Cookies
Adapted from Lottie + Doof
1 cup almond flour
1 cup brown rice flour
1 ½ cups raw whole almonds, crushed in a food processor (about fifteen 2-second pulses)
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup coconut oil
½ cup maple syrup
Jam/chocolate spread/other fillings (note: the chocolate-filled cookies will not be vegan)
Preheat the oven to 350 degrees.
Combine all ingredients (except for the filling) in a large bowl. Form into rounded tablespoon-sized balls and space them evenly on a parchment-lined baking sheet. Use your thumb to make an indentation in each cookie.
Bake until cookies are evenly browned, about 20 minutes. Allow cookies to cool, and then fill with your desired filling (we used strawberry jam, black raspberry jam, and cocoa-almond spread from Trader Joe’s). Serve immediately or reserve in a covered container (refrigerate if filled in advance, room temperature is fine if you are filling them later).
Makes about 2 dozen cookies.