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Thumbprint Cookies (Plant-based and Gluten-Free)

February 17, 2015 By Jennifer

Thumbprint Cookies (vegan and gluten-free)

Post #2 and it’s another cookie recipe, and why the heck not? My kids love cookies and it’s so fun to make them together – it’s all about building fabulous memories in the kitchen with my family! And these cookies….they are just fresh and flavorful, a lovely little cookie that is like a peanut butter and jelly sandwich in the form of a cookie. To be enjoyed with a big glass of milk – milk moustache optional.

But, let’s talk about this new gluten-free flour I used: Otto’s Natural’s Cassava Flour. I’m so happy that the good folks over there let me try it out.

cassava-flour (2)

Cassava, also known as yuca, is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. It’s nutritious and easier to digest, plus it’s a gluten-free, grain-free, and nut-free flour with the taste and texture of wheat! You can read more about Otto’s Cassava flour on their website as well as some other recipes to try out.

I have had some serious disasters in the kitchen using gluten-free flours and I can say that this flour was so easy to use and really did bake just like wheat flour. I’m impressed!

Thumbprint Cookies (vegan and gluten-free)

Thumbprint Cookies (Vegan + Gluten-Free) made with Cassava Flour
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
A vegan and gluten-free thumbprint cookie that is so simple to make. Full of flavor and protein, with just the hint of natural sweetness. Get yourself a big glass of milk and enjoy!
Author: Jennifer Strohmeyer
Recipe type: Dessert
Serves: 18 cookies
Ingredients
  • 1 tablespoon flaxseed meal
  • ½ cup creamy peanut butter
  • 3 tablespoons pure maple syrup
  • ¼ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ teaspoon fine grain sea salt
  • 1 teaspoon cinnamon
  • 1 cup Otto's Naturals Cassava Flour, sifted
  • ½ cup jam of choice (I used half blueberry and half strawberry)
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
  3. In large bowl, cream together the first 7 ingredients with a hand mixer. Blend until smooth.
  4. Add the sifted cassava flour to the wet ingredients and stir until combined.
  5. Place 1 rounded tablespoon of dough on the prepared baking sheet and make a large thumbprint in the center of each cookies. Add 1 teaspoon of jam into each well.
  6. Bake 8-10 minutes, or until golden brown. Let cookies rest on baking sheet for 5 minutes and then transfer to a cooling rack.
Notes
Make sure you use a very creamy peanut butter or these will be too dry.
3.2.2925

Are you excited to try Otto’s Naturals Cassava Flour?


So there it is, posting on my new blog has been so much fun and I can’t wait to share more with you all! The first installment of “Pure Voice” is coming this week so look out for it. =)

Enjoy!

Jennifer

Filed Under: Desserts Tagged With: cookies, dessert, gluten-free, thumbprint cookies, vegan

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Hi, I'm Jennifer, Welcome to Pure Thyme! This is my recipe blog where I share my love for food that is healthy, simple and delicious. Here is where you will find inspiration to have fun, live well, and find balance in your life!

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