It was by popular demand (my son takes cookies to school with him) that I decided to come up with this recipe for Thumbprint Cookies. There are as many versions as hippy grandmas out there (more than you think) and they all make for one delicious treat.
I wanted to create a gluten free version that would appeal to everyone. Something easy to make and even easier to eat.
I’ll start by saying that I have a modest size kitchen. I love cooking in it, but things can get quite out of hand very quickly. I’ve learned over the years to clean as I go (with more or less success), but I do appreciate a concise, easy to assemble list of ingredients. The last thing I want to do is go on an expedition to the back of my cabinets looking for that elusive pinch of fenugreek. I know that little, hardly ever used jar will never make it back where it came from and I don’t need it taking up precious real state on my counter.
I also post images of the recipe as it comes together. I am not a photographer so I Instagram everything. I feel that I can do that with spontaneity and no other equipment other than my iPhone. I am an intuitive cook and I would not want to have to stop in order to arrange props or correct the lighting. It just does not enhance the enjoyment of cooking itself. I think you will get a pretty honest sense of how things really look in my kitchen without additional styling. That is how I roll (and mix, bake, fry) at the moment…
I suggest that you adapt this recipe to your taste by omitting or adding different spices, jam or seeds. I don’t think you could go wrong. Cooking should be fun and experimentation is not only allowed, but encouraged.
The following recipe makes between 12 and 15 cookies.
Gluten Free Thumbprint Cookies
1 cup GF rolled oats
½ cup buckwheat flour
1 ½ tbsp arrowroot or corn starch
½ tsp tea masala spice mix (available in Indian markets)
1 tsp baking powder
1 cup sunflower seeds
1/3 tsp sea salt
1 tsp vanilla extract
2 tbsp coconut oil
3 tbsp peach & apple applesauce (or plain)
1/3 cup blue agave syrup
1 egg yolk
Your choice of jam (plum, apricot, raspberry)
Preheat your oven at 375°. Get a cookie sheet pan ready by lining it with parchment paper. Roast your seeds and set aside. Grind half of the seeds and all the oats in a food processor. (I have a teeny tiny Cuisinart and I do it in batches). Combine all the dry ingredients in a large bowl. Whisk the egg yolk, blue agave, apple sauce and coconut oil in a separate bowl. Combine with the dry ingredients and mix with a spatula. The dough should be workable, not crumbly but not so sticky that it clings to your hands. Roll small balls (roughly 2 tbsp) and cover with the remaining seeds for a crunchy exterior. Place on the cookie sheet and press your thumb lightly on the top of each ball. Drop a little dollop of jam in the center of each cookie and bake for 15- 20 minutes, depending on your oven.