Simple Gluten-Free Thumbprint Cookie Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
16 cookies
Ingredients
  • 1½ cups almond flour
  • Finely grated zest of 1 lemon
  • ⅛ teaspoon fine salt
  • ¼ cup tahini
  • ¼ cup honey
  • 1 teaspoon olive oil
  • ½ teaspoon vanilla extract
Directions
  1. Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the almond flour, lemon zest, and salt. In a small bowl, whisk together the tahini, honey, olive oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir well until combined. Use your hands to form the dough into a large ball.
  3. Pinch off about 1 tablespoon of the dough at a time and roll into a small ball with the palms of your hands. Place on the prepared baking sheet and repeat with the remaining dough, spacing the balls 1 to 2 inches apart. Gently press your pinkie finger (or a toddler's thumb) into the center of each ball to lightly flatten the cookie until it is about ¾ inch thick. If desired, press an almond or chocolate chip into the center of each cookie.
  4. Bake until the bottom edges of the cookies are toasted brown, 10 to 12 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.