Cranberry Jam Thumbprint Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 3 tbsp 10 minute cranberry jam

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/2 cup Coconut sugar
  • 3/4 tsp Cornstarch
  • 1/8 tsp Salt
  • 2 tsp Vanilla extract
  • 1 cup Whole wheat pastry flour or gluten-free* flour

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (120g) whole wheat pastry flour or gluten-free* flour (measured correctly)
• ¾ tsp cornstarch
• ¾ tsp baking powder
• ⅛ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg white, room temperature
• 2 tsp vanilla extract
• 1 tsp nonfat milk
• ½ cup (96g) coconut sugar
• 3-4 tbsp 10 minute cranberry jam

Directions

• In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, egg white, vanilla, and milk. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Roll the cookie dough into 24 small spheres, and place them on the prepared baking sheet. (If it’s still sticky, use a spoon and spatula to drop the cookie dough into 24 rounded scoops instead.) Using your index finger or thumb, make an indentation in the center of each, and fill with the cranberry jam. Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.