new to the gluten free journey?
Thumbprint cookies
Ingredients
- 1/2 bag warrior bread mix (about 1 cup)
- 1/2 cup monk fruit sweetener
- 1/2 cup tapioca powder
- 1/2 cup vegan butter (such as miyoko)
- 2 whole eggs
- 1/4 cup coconut milk
- 1/2 cup no sugar added jelly or preserves.
Instructions
- Preheat oven to 325 degrees.
- Add the 1/4 cup monk fruit sweetener, tapioca powder, melted butter, eggs, coconut milk, and salt, to the bowl with the warrior mix. Stir to combine and continue to stir for 1 minute to form the dough.
- Form small circles of dough with your hands and place on a parchment lined baking sheet.
- Press your thumb on to the top of each ball to form the classic thumbprint cookie shape. Spoon about a teaspoon of jam into each cookie.
- Bake for about 20 minutes until just lightly starting to brown on the bottom. Remove from the oven and allow to cool for 10 minutes before serving.
