Britta’s Vegan Gluten-free Thumbprint Cookies
1 cup gluten free flour mix (I used Bob’s Red Mill)
1 cup almond meal
½ cup sweet potato flour
½ cup sweetener (I used Raw Agave and Sucanant)
¼ cup oil ( I used coconut and safflower oil)
½ tsp sea salt
¼ tsp cinnamon
1 tsp of vanilla extract
Plus, fruit spread of choice (I used Crofter’s Asia Super fruit Spread)
Preheat oven to 350 degrees
Mix ingredients and stir well.
Place parchment paper onto baking sheet.
Slightly wet palms and roll dough into balls. Add to baking sheet and print indentation with thumb and fill with fruit spread.
Bake for 20 minutes or until slightly browned.
Drizzle icing on top moving back and forth. (see icing recipe below)
Cool and serve!
¼ cup organic powdered sugar
½ tsp vanilla extract
1 Tbls water
Whisk together until smooth.