Apple Cinnamon Thumbprint Cookies
The most delicious gluten-free Apple Cinnamon Thumbprint Cookies that are soft and chewy, filled with spiced apple jelly and drizzled with maple icing!
Servings: 20
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour whole wheat flour or all-purpose flour will work as well
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter room temp (or 1/4 cup coconut oil in solid form)
- 1/4 cup maple syrup
- 2 Tbsp apple butter optional addition
- 1 tsp vanilla extract
- 1 egg white
- 1/2 cup walnuts finely chopped
- 1/4 cup apple jelly
For the maple drizzle:
- 1/2 cup powdered sugar
- 2 Tbsp maple syrup
- 1/2 tsp water
Instructions
- In a large bowl, whisk together almond flour, oat flour, baking soda, cinnamon and nutmeg; set aside.
- In the bowl of your stand mixer, cream together butter (or coconut oil), maple syrup, apple butter and vanilla extract. Slowly add in the flour mixture until combined and a nice dough forms. Cover bowl and chill the dough in the fridge for 30 minutes.
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats.
- Using a small cookie scoop, roll dough into about 20 balls. Add egg white to a small bowl and the chopped walnuts in another small bowl, creating an assembly line with the egg wash first, then walnuts and then the cookie sheet.
- Dip each ball into the egg wash and then roll it in the chopped walnuts, shaking off any excess. Place the ball on the cookie sheet and repeat this process for all the cookies.
- Using a 1/2 teaspoon measuring spoon or your finger, make a well in the center of each cookie by lightly pressing down. Then use that 1/2 teaspoon to fill each cookie with spiced apple jelly (or jelly of your choice).
- Place cookies in the oven and bake for 15 to 18 minutes, or until the edges are lightly brown. Remove cookies from oven and let them sit on the pan for an additional 5 minutes before transferring to a wire rack to cool. The cookies will still be really soft when they come out of the oven, but that’s okay!
- While the cookies cool you can make the maple icing. In a small bowl, whisk together powdered sugar, maple syrup and 1/2 teaspoon of water until smooth. Drizzle maple icing over each cookie and enjoy!
Notes
Store these cookies in an airtight container for 3 to 4 days.
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 10.9g | Protein: 2.6g | Fat: 7.8g | Saturated Fat: 1.9g | Sodium: 35.2mg | Fiber: 1.4g | Sugar: 6.6g