Gluten-Free Thumbprint Cookies
Buttery, tender, gluten free thumbprint cookies coated in toasted pecans and highlighted by a sweet vanilla glaze in the center. Each bite melts in your mouth and packs a nostalgic punch!
Ingredients
For the cookies:
- 100 grams dairy free butter
- 50 grams brown sugar
- 90 grams almond flour
- 70 grams tapioca flour
- ½ teaspoon vanilla extract
- ½ teaspoon xanthan gum
- 1 egg white
- 60 grams chopped pecans
For the vanilla glaze:
- 1 tablespoon melted dairy free butter
- 80 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon almond or coconut milk
Instructions
- Preheat the oven to 350.
- To make the dough, cream together the butter, vanilla and brown sugar until smooth.
- Add in the dry ingredients and mix until the dough comes together.
- In a separate small bowl, whip the egg white until bubbly and frothy.
- Using a small cookie scoop (2 tsp) scoop out a cookie, then dip the cookie in the egg white.
- Next, dip the cookie into the chopped pecans.
- Lastly, using your thumb or the back of a teaspoon measuring spoon, create an indentation in the center of the cookie.
- Place the cookies on a parchment paper lined baking sheet and bake the cookies for about 10 minutes until just lightly golden on the bottom.
- Remove from the oven and allow to cool.
- While the cookies are baking, prepare the glaze frosting. Add the melted butter, powdered sugar, vanilla and almond milk to a small bowl and whisk until smooth.
- After you remove the cookies from the oven, you can reshape them if they have spread slightly. You can also reshape the indentation if it has risen some.
- Once the cookies are completely cooled, pour a small bit of the glaze frosting to the center of each cookie. Bonus: For a clean look, add your glaze frosting to a squeeze bottle or piping bag for more control over your frosting pour.