Gluten Free Thumbprint Cookies

4.88 from 8 votes

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 9

Resting Time: 2 30

Total Time: 2 54

Servings: cookies

Calories: 89kcal

Author: Ai Willis

These gluten free thumbprint cookies are like buttery shortbread cookies with jammy cranberry sauce centers! It's also dairy free, egg free, and vegan! The best way to use up leftover cranberry sauce!

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US Customary - Metric

Ingredients

2 cup gluten free 1-to-1 flour
½ cup almond flour
½ teaspoon fine salt
⅔ cup vegan butter softened at room temperature
⅓ cup coconut oil melted
⅔ cup granulated sugar
1 tablespoon non-dairy milk
1½ teaspoons vanilla extract
½ to ¾ cup cranberry sauce
granulated or sanding sugar (optional)
sliced almonds, chopped (optional)

Instructions

In a bowl, combine gluten free flour blend, almond flour, and salt. Set aside.
In a large bowl, cream together butter, refined coconut oil, and granulated sugar. Add milk, vanilla, and mix again. Add the flour mixture and mix until there are no dry bits of flour left. Cover and let it chill in the fridge for 2 hours.
While the dough is chilling, purée the cranberry sauce in a blender, or using an immersion blender.
Scoop about a tablespoon of the chilled cookie dough into your palm and roll it into a ball. Roll the ball in some sugar or chopped sliced almonds, and use your thumb to make an indentation. Place it on a parchment paper lined plate, and repeat until all the cookie dough has been used. Place in the fridge for 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
While the oven preheats, place the cookie dough 2 inches apart on the baking sheet. Fill the indentations to the brim with puréed cranberry sauce.
Bake for 8-10 minutes. Allow the cookies to cool completely on the baking sheet before moving them onto a wire rack.

Notes

Storing directions:

- Storing: Store these eggless thumbprint cookies in an airtight container for up to 3 days.

- Freezing: Wrap each cookie individually before placing them in a freezer bag for best results. They can be stored for a couple of months.

- Freezing cookie dough: Roll out the cookie dough into balls, add an indentation, lay them on a baking sheet, and let them freeze. Once they're frozen, put them into a freezer bag to keep them stored in the freezer for about a month.
  - - Ready to bake? Place them on a parchment paper-lined baking sheet for about 15-20 minutes before baking them in the oven.

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