Wheat Free Vegan Almond Thumbprint Cookies
Total time1 hr 4 min
Prep time20 min
Cook time14 min
4.8(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
For the dough
- 1 tbsp ground flaxseed
- 3 tbsp water
- ½ cup vegan butter, softened
- ⅓ cup organic cane sugar
- 1 tsp pure almond extract
- 1 tsp vanilla extract
- 1 cup almond flour
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp fine salt
For rolling
- ⅓ cup sliced almonds
For the filling
- ⅓ cup raspberry or strawberry jam
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl and set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes. Add the flax gel, almond extract, and vanilla extract and beat until fully combined, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!