Recipe: Gluten-Free Almond Butter Thumbprints
- January 18, 2013
- by Melissa Lawrence
I am really loving our Friday recipes and I LOVE hearing from all of you about what you like to cook for your own kids. Today, I’ve decided to feature a cookie recipe from one of our readers, Jackie Ourman of CAFE (Celiac and Allergy Friendly Epicurean). Jackie has three kids with Celiac disease and multiple food allergies, but she’s also a big time foodie. Tough right? Well, instead of just cutting out ingredients, she did the research and started a this gorgeous site with tons of Celiac and allergy friendly recipes. Believe me, even people without allergies will enjoy her healthy and simple recipes.
Here are her five-ingredient almond butter thumbprint cookies! These are peanut and gluten-free but you won’t miss a thing.
- 1 cup crunchy almond butter
- 1 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- Hershey’s Dark Chocolate Kisses
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Using a hand or stand mixer, mix the almond butter, sugar, egg and vanilla on low speed until well combined.
- Using a medium cookie scoop or spoon, scoop about 1 1/2 tablespoons of dough and place 1 1/2 inches apart on baking sheet.
- Press your thumb in the middle of each cookie and smooth the edges if they break apart.
- Bake for 10-12 minutes until the sides start to get a golden color.
- Remove from oven. Unwrap and place one Hershey’s Kiss into the center of each cookie and allow to melt.
- Remove to cooling rack and allow to cool (if you can wait!) then enjoy!
Do you have any sweet but wholesome recipes that your kids love? Please share them in the comments below!
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