Chai Spiced Gluten-free Thumbprint Cookies With Apricot Jam
These Chai Spiced Gluten-free Thumbprint Cookies are made completely grain-free, contain a subtle chai spice, and are the perfect low-sugar treat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 178 kcal
- 1 cup nut flour 1.5 cups chopped and blended/ processed into flour; or pecans or buy ground nuts if you don’t have a food processor
- 1/3 cup coconut flour
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 Tbsp coconut oil
- 2 Tbsp sunflower seed butter
- 1/2 tsp all spice
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1 Tbsp ground chia + 3 Tbsp water
- sea salt
- 1/4 cup Crofter's Organic jam
Preheat the oven to 375 F.
Take the nuts and add them to a high-speed food processor or blender and blend until they turn into a flour.
Add everything else (except for the jam) to the food processor.
Process for about 1 minute, until a large ball of dough forms.
Take a large cookie sheet and line with parchment paper.
Remove 1 Tbsp dough at a time and place on the sheet into a ball.
Take your thumb and press in the center to form a crater in the cookie. You may need to shape the cookies out so the edges don’t crumble.
Place approximately 1 tsp of jam in the center of the cookies. You can add as much or as little as you would like, we prefer quite a bit of jam to cookie ratio.
Bake for 15-17 minutes, until outside of cookies are golden.
If you don’t have a food processor you can use nut flour and mix all of the ingredients in a bowl (except for the jam). If your dough is too crumbly, add more nut butter (1 Tbsp at a time), and if your dough is too wet, add more nut flour (1 Tbsp at a time). The dough should be easy to roll and manipulate without falling apart or being too loose.