Easy Vegan Gluten-Free Thumbprint Cookies
Serves 825 mins prep30 mins cook
These vegan thumbprint cookies are not only also gluten-free but they are made with only a few simple ingredients and are so easy to make!
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What you need
Instructions
0 Preheat the oven to 400°F. 1 In a bowl, combine all the ingredients, except the jam, until a soft dough forms. 2 Carefully roll the dough into balls and place on the prepared baking sheet. Press a small thumbprint into each cookie. Place the cookies in the freezer for 10 minutes to solidify the shape for baking. 3 Bake the chilled cookies until they are rounded and lightly puffed and darkened on the edges, 8 to 10 minutes. 4 Pull the cookies from oven and dab a small bit of the jam in the center thumbprint of each cookie. 5 Remove the cookies from the pan and transfer to a plate. Place the cookies in the fridge to chill. Serve the cookies once they have cooled and firmed up a bit, otherwise at room temperature they will be slightly soft in texture. These cookies are best served the same day they are baked. 6 Store any leftovers, covered, in the fridge, for 1 to 2 days. For longer storage, place the cookies in sealed containers or baggies and store in the freezer. Rewarm the frozen cookies in the microwave for 30 seconds, or allow to come to room temperature on a plate on the counter.View original recipe