I’ve been working on a vegan, gluten-free version of the ever popular thumbprint cookie for a while now and I think I got it just right today. I just love these not-so-sweet treats and have a lot of fun trying different fruit centres. Great as a snack with a cup of tea!
I have also included a couple of recipes for the fruit centre which easy to make and a little thicker than regular jam but you can always use a regular jam too. Or, try making my all fruit jam recipe, it’s also pretty quick and easy and then you’ll have a jar in the fridge for toast!
Oven 350 degrees
Baking sheet lined with parchment paper
2 cups gluten-free Oat Flour (You can make this by grinding oats in your blender)
1/2 cup of gluten-free Rolled Oats (I use Bob’s Red Mill Gluten-Free Rolled Oats)
3/4 cup of Sorghum Flour (Millet or Rice Flour will work too)
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 tablespoon ground Chia Seeds (also done in a blender)
1/2 teaspoon Sea Salt
1/2 cup Agave or Maple Syrup
1/4 cup Sunflower Oil (or room temperature Extra Virgin Coconut Oil)
1/4 cup Nut Butter (I use Almond-Cashew)
1/4 cup of Unsweetened Applesauce (I use Eden Apple Butter)
In your large bowl, combine all dry ingredients.
In your small bowl, mix all wet ingredients. Then, combine all in large bowl and mix well.
Spoon heaping tablespoon of dough onto parchment lined baking sheet and make a thumb print well
and fill the hole with a teaspoon or so of your choice jam. I like blackberry or fig (recipes below).
Bake for 15 to 20 minutes until just turning golden brown on edges.
Makes 2 dozen.
Fig Jam Recipe
1 cup Dried Black Mission Figs, stems removed and chopped
1/4 cup water
Honey or Agave to taste
Combine figs and water in a small bowl, cover and let stand for 30-60 minutes depending on how dry your figs are. Add a tablespoon or so of Honey or Agave and blend in a small blender till smooth. Add more water or another fig till you get your desired consistency. Store in a glass jar in the fridge.
Quick Blackberry or Raspberry Jam Recipe
1½ cup of Berries
5-6 Pitted Dates
½ teaspoon Lemon Juice
Combine all and blend. Store in a glass jar in the fridge.