Buttery, nutty cookies are topped with the sweet jam of your nomination in these simple, gluten self-ruling Pecan Thumbprint Cookies.
Pecan Thumbprint Cookies
I’ve been making thumbprint cookies for as long as I’ve been baking. From the archetype peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.
These pecan thumbprint cookies are rolled in crushed nuts surpassing baking, subtracting an irresistible nutty crunch to these cookies. This recipe is very gently well-timed from these vegan cookies on my friend Gina’s blog.
This recipe has wilt a tradition for us over the past couple of years, as it gets wool RAVE reviews from my friends who stave both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.
It’s unchangingly fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While tangerine jam is scrutinizingly unchangingly my preference. We all win.
Gluten Self-ruling Thumbprint Cookies
Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.
If you’re looking for a few increasingly naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here.
Gluten Self-ruling Dairy Self-ruling Cookies
You’ll need the pursuit ingredients to make this recipe:
- pecans
- almond flour and coconut flour
- kosher salt and sultry powder
- coconut oil
- maple syrup
- apple cider vinegar
- vanilla pericope and almond extract
- jam of your choice
Just a note well-nigh almond and coconut flours. My first nomination for almond flour is Honeyville’s ultra fine whitish almond flour, the only way I’ve overly purchased it is directly from their website.
Specialty flours alimony perfectly in the freezer. You’ll want to make sure you’re storing any nut flours that way to stave spoiling. And if you’re looking for an easier purchase option, Wholesome Yum makes my second favorite almond flour.
I haven’t found coconut flour to be nearly as fussy, so Wholesome Yum or Bob’s Red Mill will both work nicely. If you do much specialty sultry at all, it’s often worth purchasing several tons at a time for a significant unbelieve on the price.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
Combine the almond flour, coconut flour, salt, sultry powder in a trencher and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
Scoop the dough into balls and roll them smooth between your hands. Roll each dough wittiness in the chopped pecans, pressing gently to make them stick.
Place on a sultry sheet and gently printing lanugo in the part-way of each cookie, using your thumb to create an indent. Pinch together any large cracks virtually the outside. Spoon jam into the part-way of each cookie.
Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and indulge them to rest on the sultry sheet for 10 minutes surpassing transferring them to a wire rack to tomfool completely. The cookies will be soft initially, but will firm up as they cool.
Jam Thumbprint Cookies
Flourless Chocolate Turtle Cookies are well-done and chocolatey with plenty of chewy caramel in each bite. These Chocolate Chip Cookies are 100% vegan and delicious. Dairy-free, egg-free, and they can plane be made gluten-free, too!
You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups! These simple cookies are a prod pleaser whether or not you segregate to make them with widow chocolate.
These chewy, dense, cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic; just an egg, a cup of peanut butter, and a cup of sugar.
Crunchy, chewy, sweet, and nutty, these Italian Almond Cookies are one of the weightier things to come out of my kitchen. And, chewy Coconut Oatmeal Cookies are the irresistible to any coconut lover, grab a mixing trencher and get started.
Almost 20 years ago, I was handed one of the most succulent cookies I had overly tasted. The Pignoli Cookie is unique in savor and texture; completely unlike anything I had tasted before.
Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for scrutinizingly as long as I can remember. I was given this cookie recipe years ago and it became a forever favorite at first bite.
Gluten Self-ruling Thumbprint Cookies
Ingredients
- ¾ cup pecans finely chopped
- 3 cups almond flour
- 2½ tablespoons coconut flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ⅓ cup coconut oil melted
- ⅓ cup maple syrup
- 1½ teaspoons apple cider vinegar
- 1½ teaspoons vanilla extract
- 1½ teaspoons almond extract
- ⅓ cup jam of your choice
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.
- Combine the almond flour, coconut flour, salt, sultry powder in a trencher and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.
- Scoop the dough into balls and roll them smooth between your hands. Roll each dough wittiness in the chopped pecans, pressing gently to make them stick.
- Place on a sultry sheet and gently printing lanugo in the part-way of each cookie, using your thumb to create an indent. Pinch together any large cracks virtually the outside. Spoon jam into the part-way of each cookie.
- Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and indulge them to rest on the sultry sheet for 10 minutes surpassing transferring them to a wire rack to tomfool completely. The cookies will be soft initially, but will firm up as they cool.
Notes
Nutrition
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