4 Ingredient Grain-Free Thumbprint Cookies
Author: Gluten Free Gigi
Recipe type: Dessert, Cookie
Prep time:
Cook time:
Total time:
Serves: 24
This recipe is free from gluten, grains, dairy, soy, peanuts, tree nuts (coconut is not a tree nut, learn the science here), egg. For grain-free vanilla, use an alcohol-free version, such as Rodelle.
Ingredients
- 1 cup raw unsalted sunflower seeds (you could substitute an equal amount of nuts, if you prefer)
- ¼ cup coconut flour
- ¼ cup honey
- 6 Tablespoons coconut oil
- 1 teaspoon pure vanilla extract (if you prefer, use alcohol-free vanilla)
- Pinch of salt
- Jam of your choice
Instructions
- Preheat your oven to 350F.
- Line a baking sheet with parchment.
- In your food processor, combine seeds and flour and process until seeds are broken down and mixture appears uniform.
- Add honey, oil, vanilla and salt. Process until mixture forms a ball in the food processor. Stop processing and transfer the ball of dough to a bowl.
- Make about 24 one-inch balls from the dough, rolling and pressing them in the palms of your hands, then place them 2 inches apart on your prepared cookie sheet.
- Make an indentation in the center of each ball, then fill with about ¼ teaspoon of jam.
- Bake 12-14 minutes, then remove from the oven to cool completely on the pan.
- Cookies will be soft as soon as they are out of the oven, but will firm up as they cool.
- Store leftovers at room temperature in a sealed container up to 3 days.