Angel Thumbprints- Gluten Free and Vegan

• Vegan
• Gluten free

• Condiments

  • 1 Jam or jelly

• Baking & Spices

  • 2/3 cup Brown sugar, packed
  • 2 cups Gluten free all purpose flour
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla extract
  • 1 tsp Xanthum gum

• Oils & Vinegars

  • 1 cup Coconut oil

Found on heatherchristo.com

Ingredients

• 1 cup coconut oil (in solid form)
• ⅔ cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 cups Gluten free all-purpose flour (I use Bobs Red mill)
• 1 teaspoon xanthum gum
• ½ teaspoon kosher salt
• OPTIONAL: ⅔ cup toasted crushed nuts, cooled (I prefer walnuts)
• Jam or jelly (I used plum and apricot)
• 1 cup coconut oil (in solid form)
• ⅔ cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 cups Gluten free all-purpose flour (I use Bobs Red mill)
• 1 teaspoon xanthum gum
• ½ teaspoon kosher salt
• OPTIONAL: ⅔ cup toasted crushed nuts, cooled (I prefer walnuts)
• Jam or jelly (I used plum and apricot)

Directions

• Preheat the oven to 325 degrees and prepare a sheet pan with parchment or a silpat
• In the bowl of a standing mixer, whip together the coconut oil, brown sugar and vanilla until smooth.
• In a small bowl combine the dry ingredients and then add them to the mixer.
• Whip together until smooth and then if using, add the nuts and combine until well incorporated.
• Form the dough into golf ball sized rounds and space evenly on the sheet pan (they will barely spread.)
• I gently flatten the round with the palm of my hand so you have more of a disc than a ball, then gently press your thumb into the center of the cookie to make an indentation. Because I like a lot of jam, I do two thumb indentations, side to side so that more jam can be in the cookie.
• Using a small spoon, fill the indentations with jam or jelly.
• Bake for 17-19 minutes at 350 degrees or until golden around the edges.
• Let the cookies cool before serving. Store in an airtight container at room temperature or in the freezer.
• Makes 16 large thumbprint cookies.
• Preheat the oven to 325 degrees and prepare a sheet pan with parchment or a silpat
• In the bowl of a standing mixer, whip together the coconut oil, brown sugar and vanilla until smooth.
• In a small bowl combine the dry ingredients and then add them to the mixer.
• Whip together until smooth and then if using, add the nuts and combine until well incorporated.
• Form the dough into golf ball sized rounds and space evenly on the sheet pan (they will barely spread.)
• I gently flatten the round with the palm of my hand so you have more of a disc than a ball, then gently press your thumb into the center of the cookie to make an indentation. Because I like a lot of jam, I do two thumb indentations, side to side so that more jam can be in the cookie.
• Using a small spoon, fill the indentations with jam or jelly.
• Bake for 17-19 minutes at 350 degrees or until golden around the edges.
• Let the cookies cool before serving. Store in an airtight container at room temperature or in the freezer.
• Makes 16 large thumbprint cookies.