Thumbprint cookies were a huge part of my childhood, so Christmas just isn’t Christmas without them.
I’m so glad I was able to find a recipe for gluten free thumbprint cookies on www.food.com.
The cookies turned out so well that I couldn’t wait to share the recipe with all of you!
The best part? No one will be able to tell that they are gluten free, they are that good.
Gluten Free Raspberry Walnut Thumbprint Cookies
1 cup butter, softened
1/3 cup cream cheese, softened
1 cup sugar
1 egg yolk
1 Tbsp good vanilla
1/2 Tbsp xanthan gum
1 cup almond meal
1/2 cup rice flour
3/4 cup potato starch
1/4 cup coconut flour
1 cup finely ground walnuts
Instructions: Preheat oven to 350 degrees.
Cream together the butter, cream cheese and sugar in a stand mixer until light and fluffy.
Then add egg and vanilla and mix again.
In a small bowl combine the xanthan gum, almond meal, rice flour, potato starch and coconut flour.
Add the dry ingredients to wet ingredients and mix until smooth.
Put cookie dough into the refrigerator for 1 hour to set, then remove.
Using a ice cream scoop: roll dough in to balls and place on a parchment lined cookie sheet.
Roll cookie balls in to ground walnuts.
Then press your finger into each ball of dough to make an impression to hold the jam.
Fill the impression with raspberry jam.
Bake cookies in oven for 18-20 minutes.
Let cookies cool for 10 minutes to set before removing them from cookie sheet.