Wheat Free Vegan Orange Almond Thumbprint Cookies
Total time1 hr 4 min
Prep time20 min
Cook time14 min
4.5(5)
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Learn more →Ingredients
20 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ⅓ cup organic cane sugar
- 1 tsp pure vanilla extract
- 1 tbsp fresh orange zest (from about 1 large orange)
- 1 ½ cups almond flour
- ½ 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
- ¼ cup sliced almonds
For the filling
- ⅓ cup raspberry or apricot jam
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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