And the fifth day of gluten free cookies continues with these simple Dutch Chocolate Almond Thumbprints. I’ve made it my aim for the new year to get more familiar with baking with almond flour and almond meal and these cookies use the latter. Sorghum flour add fiber and a light crisp to these otherwise low glycemic, dairy free and vegan cookies. Cooked down strawberry jelly add just the right balance of sweetness to these chocoliscious cookies.
Dutch Chocolate Almond Thumbprints.
¾ cups sorghum flour
¾ cups almond meal
1 ½ cups powdered sugar
3 tablespoons dutch process cocoa powder
7 tablespoons oil
7 teaspoons water
For the filling
½ cup strawberry jelly (Smuckers)
- Preheat oven to 350 degrees
- Combine all ingredients into a 12 quart food processor and pulse until just combined. Using a 1 inch cookie scoop, scoop cookies onto a silpac lined baking sheet. Insert a small indention into each cookie using your thumb.
- Work quickly as dough will easily dry out. Do not freeze or refrigerate this dough
- Bake cookies for 11 minutes. Three minutes into baking melt jelly down in a small saucepan. Using a tablespoon fill the center cookies with melted jelly as soon as they are removed from the oven. Allow cookies to cool completely before handling.
Yield: 14- 1 inch cookies