A healthy vegan and gluten-free version of thumbprint cookies filled with apple butter (or filling of choice) that are perfect for fall!
- 1 1/2 cups almond flour (pack into measuring cup)
- 1/3 cup tapioca flour OR corn starch
- 1/4 cup coconut sugar
- 1/4 teaspoon fine pink himalayan salt (can use fine sea salt instead)
- 3 Tbsp water
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- approx. 1/4 cup apple butter (can sub with fruit jam or filling of choice instead)
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine almond flour, tapioca flour (or corn starch if using), coconut sugar, & salt in a mixing bowl. Whisk to combine.
- In a small bowl or mug whisk together vanilla extract, water, & maple syrup. Pour the wet mixture into the dry ingredients and stir until fully combined (dough should stick together, but not be overly wet).
- Using a cookie scoop or tablespoon, scoop up 1 1/2 Tbsp of dough per cookie and place on cookie sheet. Use your thumb or back of tablespoon to make an indentation in the center of each cookie.
- Bake for 16 to 18 minutes or until the bottoms are golden brown. Allow to cool on baking sheet.
- Once cooled, fill center of cookies with apple butter (approx. 1 tsp per cookie).
Store cookies at room temperature for 2 days in container or in fridge for 4 days. For more soft cookies keep lid fully sealed, for less soft cookies do not seal lid fully.
- Serving Size: 1 cookie
- Calories: 111
- Sugar: 7.4 g
- Sodium: 45.6 mg
- Fat: 2.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12.4 g
- Fiber: 0.5 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: quick, easy, healthy cookies, apple butter, vegan cookies, gluten-free cookies, thumbprint cookies