My awesome godmother Aunt Roberta can’t eat gluten, soy, or dairy. At family events, we collaborate to come up with an entrée and a dessert that are all of these things—and vegan! Since I’m pretty competitive and tend to take everything as a challenge, I get to be creative when I’m trying to figure out what to cook.
These cookies use a Bob’s Red Mill mix as the base, so they’re easy to throw together. Feel free to substitute another all-purpose gluten-free flour mix. These are also nice because one can control the fats and dairy that go into them. And they’re easy! Go team easy baking.
I like to make cookies in a whole bunch of different sizes, because some people like really big cookies, and some people like just a little cookie. No cookie package is going to tell me how many cookies I’ll get out of a package, thank you very much, nor what size cookie I should make!
Gluten-Free Thumbprint Cookie Recipe
- YIELD: 24 Cookies (12-18 Servings)
- PREP: 10 mins
- COOK: 15 mins
- READY IN: 25 mins
These gluten-free cookies pack a sweet punch with preserves in the middle! They’re also really fun to make, and if you have babies running around, this is a great recipe to bake with them. For gluten-free, they’re surprisingly tasty and go well with tea or coffee. They go well with soy milk or nog, tea or coffee, and really big feasts.
- 1 1/2 sticks Earth Balance (EB) (red is soy-free) substitute 2/3 c canola oil
- 1 egg-replacer egg (I used Ener-G)
- 2 T water
- 1 package Bob’s Red Mill shortbread cookie mix
- 1/2 c preserves I used strawberry-pomegranate—two completely opposite seasons of fruits!
- Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper or stick a ceramic baking sheet in the oven.
- In a large mixing bowl, cream the butter or add the oil.
- Beat in the Ener-G egg, then beat in the water.
- Following the instructions on the Bob’s Red Mill package, beat in 1/2 c cookie mix, then the rest of half the package, then the remaining half of the mix. The dough will be crumbly.
- Gather the dough and knead until smooth. (Optionally divide in half and wrap half in plastic wrap for later use.)
- For thumbprint cookies, place a large spoonful of cookie mix onto the baking sheet and shape into a little cookie ball-shape thing. Press down in the middle with your thumb, then spoon a small spoonful of preserves into the depression.
- Continue with the rest of the cookies.
- Bake on the middle rack of the oven for 12-15 minutes, or until the edges just start to brown. (I think that I cooked them longer because they looked sort of grey and sad, but Aunt Roberta assured me that that’s just what happens with gluten-free things.)
- Garnish with a sprinkle of nutmeg or cinnamon, a dusting of powdered sugar, or even a dash of chopped mint to complement the preserve flavour and enjoy! They actually taste really good! Ryan liked them, and said something about how they’d be even better if they didn’t look so sad. Let me know if you come up with a remedy for the grey tinge.