Ingredients for Honey Almond Thumbprint Cookies
- Whole Almond
- Brown Rice Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Ground Flax Seeds
- 3 tablespoons water
- ½ cup honey
- ¼ cup olive oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 tablespoon almond butter
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How to Make Honey Almond Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a food processor, finely grind 1 cup whole almonds.
- Transfer the ground almonds to a large bowl. Add 1 ½ cups gluten-free all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Whisk the dry ingredients until thoroughly combined.
- In a small bowl, combine 1 tablespoon ground flaxseed meal with 3 tablespoons of water. Mix well and let sit for 5-10 minutes to form a gel (this replaces eggs).
- Using an electric hand mixer, beat together ½ cup honey, ¼ cup olive oil (or other neutral oil), and 1 teaspoon vanilla extract.
- Add the flaxseed gel to the wet ingredients and mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Roll tablespoons of dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheet, leaving some space between each cookie.
- Use your thumb to gently create an indentation in the center of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the cookies are set.
- Let the cookies cool completely on a wire rack.
- While the cookies cool, prepare the filling: In a small bowl, whisk together 2 tablespoons honey and 1 tablespoon almond butter until smooth.
- Fill each thumbprint with about ¼ teaspoon of the honey-almond butter mixture.
- Garnish with sliced almonds, if desired.
- Enjoy your delicious and healthy Honey Almond Thumbprint Cookies!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
2g
Carbs
3g
