• Thumbprint Cookies

    Posted on April 8, 2011 by in Cookies, Preserves


    Fruity thumbprint cookies with an addictive almond flavor.

    1 cup vegan margarine
    1 cup organic granulated sugar
    1 tbsp flaxseed meal mixed with 2 tbsp water
    1 tsp almond extract
    1 tsp baking powder
    1 cup sorghum flour
    1 cup potato starch
    1 cup almond meal
    1 tsp xanthan gum
    your favorite flavor of thick preserves


    Preheat oven to 350 °F.

    Cream together margarine and sugar until smooth. Add in prepared flaxseed meal and almond extract and mix well.

    In separate bowl, combine baking powder, sorghum flour, potato starch, almond meal and xanthan gum.

    Gradually add flours into sugar mixture until a stiff dough forms.

    Shape into 1 inch balls and place onto cookie sheet lined with parchment paper or a silpat mat.

    Use the back of a 1/2 teaspoon (or your thumb) to make an indent in the cookies while slightly flattening them.

    Fill with a little less than a teaspoon of preserves. Bake for 15 minutes in preheated oven and then let cool completely.

    Sprinkle with confectioner’s sugar and have yourself a cookie.


    The time needed to cook this recipe is under 30 min

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3 Responsesso far.

  1. I just made these will some thimbleberry rhubarb jam. Delicious!

  2. Shawna says:

    Just made these for my students on the last day of class and they LOVED them!

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