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You can enjoy thumbprint cookies even if you’re vegan, avoiding gluten, or watching your sugar. Follow this recipe, adapted from Yossy Arefi’s “Snacking Bakes” (Potter, $25). They’re super-simple to make, requiring only one bowl and one pan. The texture is softer than most cookies, and they’re satisfying and festive.
Makes 12. — Susan Puckett
Ingredients
· 2 C almond flour
· 1 tbsp cornstarch or tapioca starch
· ¼ tsp fine sea salt
· 4 tbsp unsalted butter (dairy or vegan), melted
· ¼ C maple syrup
· 1 tsp vanilla extract
· ½ tsp almond extract
· 3 tbsp smooth jam, any flavor
Instructions
1. Position rack in center of oven. Preheat to 350. Line large, rimmed baking sheet with parchment paper.
2. In large bowl, combine almond flour, starch, salt. Stir until well mixed.
3. Add melted butter, syrup, vanilla, and almond extract. Stir until well combined. Dough will be soft and slightly sticky.
4. Using cookie scoop or spoon, evenly space 12 heaping tablespoons of dough on cookie sheet. Indent center of each dough ball. Fill each center with about ½ teaspoon of jam.
5. Bake cookies on center rack until surface is matte, slightly puffed, and golden at the edged, 10-12 minutes.
6. Let cool on baking sheet. (They will remain somewhat soft.)
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