These melt in your mouth Thumbprint Cookies (Gluten-free Vegan), taste so amazing! They are fun and easy to prepare. It is so nice and lovely here in Florida, the weather is just right so I decided to whip up a batch of yummy Thumbprint cookies. We are enjoying lots of fresh fruits and veggies, so this week I’m planning to go to two farms. The first one is to pick fresh blueberries and the second is to buy fresh strawberries, peaches, and vegetables. I know Daevyd will enjoy it! I normally keep a close eye on the Florida Harvest Calendar to see what fruits and vegetables are in season. To make the Thumbprint Cookies (Gluten-Free, Vegan), I blended rolled oats (or use Bob’s Red Mills Gluten-Free Flour) and almond meal ( or use almond flour) then I used tapioca starch not only to bind the cookies but also for a nice texture. Next, I mixed maple syrup and coconut oil (applesauce instead of oil works perfectly) in with the dry ingredients. Daevyd helped me make the indentation and fill the cookies with the jam.
Sometimes, I make my own jam but other times I use an all-fruit jam that has no sugar like, Polaner All Fruit Preserves. If you are in the mood to make your own jam/preserve try my Strawberry Jam With Chia Seeds, and substitute with your favorite berries.
These Thumbprint Cookies were:
Scrumptious + Bursting with flavor + Pretty Delicious + Perfect
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