Honey Almond Thumbprint Cookies (Gluten Free)
These delicious gluten free Honey Almond Thumbprint Cookies are perfect for a healthier dessert, and they are great with afternoon tea or giving to friends
Gluten free, dairy free; Free of: eggs, dairy, soy, peanuts
Gluten free, dairy free; Free of: eggs, dairy, soy, peanuts
Servings 25 cookies
Calories 90kcal
Ingredients
- ½ cup whole almonds toasted
- 1 cup + 2 Tablespoons brown rice flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 Tablespoons ground chia seed mixed with 3 Tablespoons water
- ⅓ cup honey I used raw, unfiltered
- ¼ cup oil
- 1 teaspoon vanilla
- 2 Tablespoons honey raw unfiltered
- 1 Tablespoon almond butter
Instructions
- Preheat oven to 350˚ F. Line a baking sheet with parchment paper.
- Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
- Combine ground chia seed with water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms.
- Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
- Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
- Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon honey-almond butter. Enjoy!
Nutrition
Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Sodium: 12mg | Potassium: 60mg | Fiber: 1g | Sugar: 5g | Calcium: 20mg | Iron: 0.4mg
