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Thumbprint Buckwheat Cookies

Buckwheat Cookies.

Tis the season for baking cookies. So I feel no guilt at all tempting you with my latest gluten-free baking success. What kind of gluten-free goddess would I be if I didn't keep conjuring up cookie recipes? I ask you. Not a goddess worth her salt- er- sugar. So I am not going to apologize for the calories, or the fat or the organic golden brown sugar in this recipe. Goddesses do not apologize for their cookies. Not during cookie season, anyway. And besides, Sweetcakes, a treat should be a treat. Life is short. Daylight is dwindling.

Live a little.

If you're craving vegan health food, you can scoot on over to my Roasted Red Pepper Hummus, break out the carrot sticks and party on Dude. Or rustle up some of my Warm Quinoa and Spinach Salad with Grape Tomatoes. Both recipes are guilt-free and tasty and by all accounts oh-so-good for you.

But if your sweet tooth has a hankering, or if you're gazing out the window watching snowflakes sift from the sky wondering what to bake this week for your gluten-free darling or your GFCF angel, try these old fashioned homestyle cookies.

I predict sweet things- and smiles- will ensue.

Gluten-Free Thumbprint Cookies Recipe with Fig and Apricot Jam

I used fig jam (so fabulous!) and apricot fruit spread in my thumbprints, but seedless raspberry jam would be killer, too. I used my KitchenAid stand mixer to beat the dough (it's quite a sturdy dough) but you could also beat this by hand using a wooden spoon and some muscle power.


In a large mixing bowl, whisk together the dry ingredients:

1 cup GF buckwheat flour
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon sea salt

Beat in:

1 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar, packed
1 tablespoon bourbon vanilla extract
1 tablespoon honey (or raw agave nectar to keep it vegan)*
2 tablespoons Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy

*If you prefer using eggs, use 2 free-range organic eggs, beaten

Add in:

3-5 tablespoons vanilla non-dairy milk, as needed, to make the dough smooth and malleable


Cover and chill the dough for an hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

You'll need:

Fruit jam to fill the thumbprints.

I used fig jam and apricot fruit spread. Raspberry jam would also be delicious.

Roll the chilled dough into balls and place on the parchment lined baking sheet. Gently press down on the ball of dough to slightly flatten- not too much! Note* Some readers report the cookies flatten too much, so don't press down hard, it may make the cookies spread too thin.

Gently press your thumb on the center of the dough to form an indent.

Bake in a preheated oven for about 20 to 23 minutes, until the cookies are golden and firm. Cool the cookies on a wire rack. Fill each thumbprint with jam.

As with most gluten-free dessert treats, these cookies are best eaten the day of baking. Freeze extra cookies by wrapping individually in foil and bagging. Thaw before enjoying.

Makes roughly 24 cookies.

Recipe Source:

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More cookie goodness from food bloggers:

Kalyn's Kitchen low sugar Flourless Chocolate Peanut Butter Cookies- with almond meal

Elana's Pantry Black and White Cookies

Gluten-Free Cooking School's Gluten-Free Sugar Cookies

Ginger Lemon Girl's Gluten-Free Christmas Cookie Recipe Round-Up

Sally's Gluten-Free Vegan Thumbprint Cookies at Aprovechar

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.


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