That's My Jam Thumbprint Cookies (Gluten Free Option)

I like jam, and I like cookies. So I put ‘em together.

That’s it. Read on!

Healthy Gluten Free Vegan Peanut Butter Cookies - GET INTO IT!


The Recipe

Time allotment

Prep Time: 10 minutes

Baking time: 11 minutes

Total Time: 21 minutes

Yield: 20-22 Jam Thumbprint Cookies

Cooking Utensils

  • Bowls

  • Upright / Handheld mixer - OR - Whisk

  • Measuring cups + spoons

  • Baking tray

  • Cooking spray/ parchment paper

Ingredients

  • 1 cup (250g) unsalted butter

  • 1 cup (200g) granulated sugar

  • 1 egg yolk

  • 2 tsp vanilla extract

  • 2 1/2 cups (300g) preferred baking flour

    • If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum (I used Bob’s Red Mill 1-to-1 Baking Flour)

  • 1/2 tsp salt

  • 1/2 cup (115g) jam

    • I used raspberry jam


Instructions

  1. Preheat oven at 350°F (180°C)

  2. In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract

  3. Mix in 1 egg yolk

  4. Mix in 2 1/2 cups (300g) preferred baking flour, and 1/2 tsp salt

  5. Line a baking tray with parchment paper - OR - cooking spray

  6. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray

  7. With your thumb (or a small spoon), create small indents in the cookies

  8. Fill the idents with desired jam

    1. I used 1/2 cup (115g) raspberry jam

    2. Don’t overfill the cookies - the jam might spill over!

  9. Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes

  10. Take them out, and allow to cool for a minimum of 15 minutes

  11. Enjoy!


Thank you for reading this, lovely! Happy baking!


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