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Published on September 27th, 2021 | by Catherine Tingey

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Vegan Gluten Free Almond Apricot Thumbprint Cookies

Vegan Gluten Free Almond Apricot Thumbprint Cookies

Before my meditation event yesterday, I was inspired to bake these cookies.

Private Yoga Instructor Santa Monica Los Angeles Vegan Gluten Free Almond Apricot Thumbprint Cookies

Even though it was a virtual Zoom event, it felt festive to bake and my home filled with the cozy, nurturing scent of almond.

Not being a baker and not having followed a recipe, I’m so pleased with how they turned out.

You can watch the story here.

This recipe makes cookies which are slightly crisp on the outside and chewy on the inside!

They are incredibly fast and easy!

The main ingredient, Super Fine Almond Flour, can be stored in the freezer or refrigerator. You can make so many gluten free goodies with it! I buy the 32 oz bag.

I used this Apricot Fruit Spread from Thrive Market, but you could use any type of fruit jam, nut butter, or chocolate spread.

As an aside, Thrive Market is a membership-based grocery that I buy all pantry goods, spices and most of my supplements from. They are at least 30-40% cheaper than Whole Foods! The yearly fee is around $60 I think (used to be $45).

Vegan Gluten Free Almond Apricot Thumbprint Cookies (makes 16-18, 1″ cookies)

INGREDIENTS

  • 2 C Bob’s Red Mill Super Fine Almond Flour

  • 1/4 C maple syrup

  • 2 tsp almond extract

  • 2 tsp vanilla extract

  • 1/4 tsp kosher salt (I like the large flakey salt for this but you could substitute a fine table salt)

  • 2 1/2 TBSP oil (I used avocado, but next time I will try olive)

  • Fruit based apricot jam (ideally sweetened with fruit juice)

Private Yoga Instructor Santa Monica Los Angeles Vegan Gluten Free Almond Apricot Thumbprint CookiesDIRECTIONS

Preheat oven to 350 F.

Break up any large clumps in flour with whisk.

Whisk in the extracts, maple syrup and salt.

Batter will be sandy and sticky.

Slowly whisk in oil and blend.

Cool batter for 5-10 min in freezer.

Line a baking sheet with parchment paper or silpat. I use this baking sheet and it does away with any need for papers or mats.

Use 1 TBSP measuring spoon to scoop and form into a ball.

Place balls ~ 1-2″ apart from each other.

Using a 1/2 TSP make an indent in each cookie.

You can also use the 1/2 TSP measure to scoop the jam and fill cookie.

Bake at 350 F for 10 minutes.

Poke the outside gently with a fork. If it doesn’t feel like there is a slightly crisp outer layer, bake for another 2-5 minutes.

P.S. This is my favorite tea at the moment to drink with cookies or fruit in afternoon.

I absolutely LOVE this stuff, and I am no longer on the hunt for the ‘perfect’ cup of Earl Grey.

Enjoy & Namaste,

Catherine

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Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 30 years.

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About the Author

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 30 years.



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