Thumbprint Cookies with Buckwheat Flour + Brown Sugar

Gluten-free thumbprint cookies made with buckwheat flour + brown sugar.

'Tis the season for baking cookies. So I feel no guilt at all tempting you with my latest gluten-free baking success. What kind of gluten-free goddess would I be if I didn't keep conjuring up cookie recipes? I ask you. Not a goddess worth her salt- er- sugar. So I am not going to apologize for the calories, or the fat or the organic golden brown sugar in this recipe. Goddesses do not apologize for their cookies. Not during cookie season, anyway. And besides, Sweetcakes, a treat should be a treat. Life is short. Daylight is dwindling.

Live a little.

But if your sweet tooth has a hankering, or if you're gazing out the window watching snowflakes sift from the sky wondering what to bake this week for your gluten-free darling or your GFCF angel, try these old fashioned homestyle cookies.

I predict sweet things- and smiles- will ensue.

Fill these brown sugar thumbprint cookies with fig, apricot or raspberry jam.

Gluten-Free Thumbprint Cookies Recipe with Fig and Apricot Jam

I used fig jam border=0

(so fabulous!) and apricot fruit spread in my thumbprints, but seedless raspberry jam border=0

would be killer, too. I used my KitchenAid stand mixer to beat the dough (it's quite a sturdy dough) but you could also beat this by hand using a wooden spoon and some muscle power.

Ingredients:

In a large mixing bowl, whisk together the dry ingredients:

1 cup GF buckwheat flour border=0

1 cup sorghum flour border=0

1/2 cup tapioca starch

1 1/2 teaspoons xanthan gum border=0

1 1/2 teaspoons baking soda

1 teaspoon sea salt

Beat in:

1 cup Spectrum Organic Shortening border=0

1 1/2 cups organic light brown sugar, packed

1 tablespoon bourbon vanilla extract border=0

1 tablespoon honey (or raw agave nectar border=0

to keep it vegan)*

2 tablespoons Ener-G Egg Replacer border=0

whisked with 1/4 cup warm water till frothy

*If you prefer using eggs, use 2 free-range organic eggs, beaten

Add in:

3-5 tablespoons vanilla non-dairy milk border=0

, as needed, to make the dough smooth and malleable

Instructions:

Cover and chill the dough for an hour.

Preheat the oven to 350ÂºF. Line a baking sheet with parchment paper border=0

You'll need:

Fruit jam to fill the thumbprints.

I used fig jam and apricot fruit spread. Raspberry jam would also be delicious.

Roll the chilled dough into balls and place on the parchment lined baking sheet. Gently press down on the ball of dough to slightly flatten- not too much! Note* Some readers report the cookies flatten too much, so don't press down hard, it may make the cookies spread too thin.

Gently press your thumb on the center of the dough to form an indent.

Fill each thumbprint with jam.

Bake in a preheated oven for about 20 to 23 minutes, until the cookies are golden and firm. Cool the cookies on a wire rack.

As with most gluten-free dessert treats, these cookies are best eaten the day of baking. Freeze extra cookies by wrapping individually in foil and bagging. Thaw before enjoying.

Makes roughly 24 cookies.

Recipe Source: glutenfreegoddess.blogspot.com

More cookie goodness from food bloggers:

Kalyn's Kitchen low sugar Flourless Chocolate Peanut Butter Cookies- with almond meal ^[1]
Elana's Pantry Black and White Cookies ^[2]
Gluten-Free Cooking School's Gluten-Free Sugar Cookies ^[3]
Ginger Lemon Girl's Gluten-Free Christmas Cookie Recipe Round-Up ^[4]
Sally's Gluten-Free Vegan Thumbprint Cookies ^[5] at Aprovechar

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.