Thumbprint Cookies Recipe

July 28, 2019

This past week I got very excited to try out these cookies on the block and they were not disappointing at all! I made them gluten-free because I know many of you are sensitive to gluten but also because my new temporary diet (FODMAP for IBS) does call for more gluten-free foods. Needless to say, my non gluten-free friends LOVED it and then I knew it was definitely going to be a hit with you all as well!


I usually find gluten-free recipes very difficult as the batter always seems so smooshy and difficult to handle, but I recently figured out that if you let the batter sit for about 15 minutes to allow the flours (almond and coconut) to sit and rest, the flour manages to absorb the liquid ingredients very well, resulting in a firm and moist cookie. 


On a side note, I have been struggling with this blog of late because I am desperate to give it a make over, this year will be ITMK's 5th year and I want to do something fun and exciting to celebrate that. If you have any suggestions or know of anyone who knows how to spruce up a blog, please do let me know (Cape Town based). 


Anyway, here is the recipe, I have made this one twice in a week because they are so good! I hope you love it, and as always, tag me in all your baking adventures!


Zorah xo


Recipe: Thumbprint Cookies

Type: Gluten-Free




2 cups almond flour

1/3 cup coconut flour

1/3 tsp. cinnamon powder

1 tsp. baking powder

A pinch of salt

6 tbsp. coconut oil (organic if possible)

1 egg

1 tsp. vanilla essence

1/3 cup strawberry jam




Whisk together your flours, salt, baking powder and cinnamon powder in a bowl, and set aside. 

Melt the coconut oil, and once it has cooled a bit, add in the vanilla essence and egg, and whisk together. 

Using a spatula, add the wet ingredients to the dry and mix together so the flours are absorbed, and then aside for 15 minutes. 

Preheat your oven to 175 C. and then place baking paper on a large tray. Roll the batter into balls, about a tablespoon amount of batter. Place on the baking tray, and use your thumbprint to press down to create a small ditch for the jam to sit in. Then place some of the jam in to the middle (don't over fill) and then bake for 8 minutes. Once the bottoms of the cookies have browned  then you will know they are ready. 

Once they are done, place onto a cooling rack to allow them to harden, and then enjoy with a nice cuppa tea :)




























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