Gluten Free, Dairy Free Thumbprint Cookies {recipe}

 I can't believe it's been a year since I last found time to share here. Well, let's see who is still hanging around. Since the last time I posted, we've embraced a gluten free and mostly dairy free way of eating. Due to one family member with allergies and another with Celiac, it was the easiest (haha!) way to cook for everyone. 

One of the things I most wanted to do is figure out new ways of baking our favorite cookies. So, here we go with a gluten free, dairy free Thumbprint Cookie! 

I've adapted another recipe a bit to make it work, and after making it a number of times I feel confident to share it here. I hope you enjoy! 

GF DF Thumbprint Cookies

Yield: approximately 4 dozen cookies 

Ingredients 

3/4 cup non dairy butter, softened (I used Earth Balance)

1/2 cup granulated sugar 

2 tablespoons plain unsweetened almond milk 

1/2 teaspoon almond extract 

1/2 teaspoon vanilla extract 

2 cups gluten free flour (I use King Arthur Measure 4 Measure gluten free flour)

1/2 teaspoon salt

1/2 cup raspberry preserves (or your favorite fruit jam)

Directions

1. Preheat oven to 350 degrees 
2. Line a large baking sheet with parchment paper and set aside. 
3. Using a stand mixer with the paddle attachment, add the butter and granulated sugar and beat until light and fluffy. You may need to use a rubber spatula to scrape down the sides to ensure the ingredients come together. 
4. Add the milk, almond extract and vanilla extract, then mix until incorporated. 
5. Add in the flour and salt and mix until it is well combined. Allow the dough to rest for about 15 minutes. 
6. Using a small cookie scoop, place each scoop of dough onto the prepared cookie sheet about 1 inch apart (they do not spread much). 
7. Then, use the back of a 1/4 teaspoon measuring spook to make an indentation in each cookie. 
8. Bake for about 11-13 minutes, they should be still be light in color. You may need to use the measuring spook to ensure the indentations are still there as the cookies may puff up a little bit. 
9. Allow to cool on pan for 5 minutes, then allow to cool completely on cooling racks. 
10. Using about 1/4 teaspoon of the preserves to fill each cookie indentation. 

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.