You can enjoy thumbprint cookies even if you’re vegan, avoiding gluten, or watching your sugar. Follow this recipe, adapted from Yossy Arefi’s “Snacking Bakes” (Potter, $25). They’re super-simple to make, requiring only one bowl and one pan. The texture is softer than most cookies, and they’re satisfying and festive. Makes 12. — Susan Puckett
Ingredients
- 2 C almond flour
- 1 tbsp cornstarch or tapioca starch
- ¼ tsp fine sea salt
- 4 tbsp unsalted butter (dairy or vegan), melted
- ¼ C maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 tbsp smooth jam, any flavor
Instructions
- Position rack in center of oven. Preheat to 350. Line large, rimmed baking sheet with parchment paper.
- In large bowl, combine almond flour, starch, salt. Stir until well mixed.
- Add melted butter, syrup, vanilla, and almond extract. Stir until well combined. Dough will be soft and slightly sticky.
- Using cookie scoop or spoon, evenly space 12 heaping tablespoons of dough on cookie sheet. Indent center of each dough ball. Fill each center with about ½ teaspoon of jam.
- Bake cookies on center rack until surface is matte, slightly puffed, and golden at the edged, 10-12 minutes.
- Let cool on baking sheet. (They will remain somewhat soft.)
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
