Gluten-Free Thumbprint Cookies
Egg-free thumbprint cookies made with nut butter, almond flour, coconut flour, and a flax egg. Fill the cooled cookies with chocolate spread, jam, or preserves.
Ingredients
For the flax egg
- 1 tablespoon finely ground flaxseed
- 3 tablespoons water
For the cookie dough
- 1 tablespoon smooth peanut butter almond butter, or cashew butter
- 20 g unsalted butter softened
- 1 tablespoon granulated sugar
- Small pinch of salt
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
For the filling
- chocolate spread jam, or preserves, as needed
Instructions
- Prepare the flax egg. Mix the ground flaxseed with the water in a small bowl. Leave for 5–10 minutes until thickened.
- Preheat the oven to 185°C (365°F). Line a baking tray with parchment paper.
- Mix the butter and sugar. Stir the softened butter, nut butter, sugar, and salt until combined.
- Add the remaining ingredients. Mix in the flax egg, almond flour, and coconut flour.
- Shape the cookies. Divide into 12 small portions and roll into balls. Place on the tray with space between them.
- Make the centers. Gently press your thumb into each ball to create an indentation. Keep the bottom intact and smooth any cracks around the edges.
- Bake for 15–20 minutes. Begin checking a few minutes early. Remove when the edges are lightly golden.
- Cool and fill. Let the cookies firm up on the tray before transferring them to a rack. Once cool, spoon your chosen filling into each center.
Notes
- Dough consistency: The dough should hold together when rolled and pressed. If it remains too wet to shape after resting, the flour-to-liquid ratio needs adjusting.
- Salted butter: Omit the added pinch of salt.
- Gluten-free ingredients: Check the labels on your ingredients and filling.
- Allergens: Contains nuts and dairy. Regular Nutella also contains milk.
