Gluten-Free Almond Thumbprint Cookies
These almond cookies are the perfect little snack with a cup of tea or coffee. Even though these are gluten-free, they can be enjoyed by anyone during the holiday season!
Ingredients
- 1/2 cup granulated white sugar
- 1 egg
- 1/3 cup coconut oil melted and cooled
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/3 cup whole almonds for garnish
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat the sugar, egg, coconut oil, almond extract and vanilla extract until combined. Add the almond flour, cornstarch and baking powder and mix until thoroughly combined.
- Roll the dough into balls that are approximately 1 inch in diameter and place them on the parchment-lined baking sheet, about 2 inches apart. Continue to roll the balls out until all the dough is used up.
- Use your thumb to make an indentation into each of the balls of dough. You should press halfway through the cookie. Place one almond in the center of each indentation.
- Bake in the center of the oven for 8-10 minutes, or until the bottoms are golden brown. The cookies will be fragile when they come out of the oven. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to completely cool.
- Serve with a cup of coffee or tea and enjoy!
Tried this recipe?Let us know how it was!