If you’ve been searching for a healthier cookie option this holiday season, look no further! These gluten free thumbprint cookies are filled with delicious strawberry jam and taste amazing. Plus, they're festive and fun to make in the kitchen with your kids.
The best part? They’re practically guilt-free! Featuring gluten free baking powder, almond butter, and maple syrup (in place of white sugar), these incredible gluten free thumbprint cookies provide just enough of sweetness you’re likely craving this time of year.
The addition of almond butter is one of my favorite parts of this recipe. Almond butter is my favorite peanut butter alternative. It contains far more nutrients than peanut butter, with twice the amount of fiber and less than half the sugar. Furthermore, almonds are known to contain antioxidants, which help to fight inflammation and, therefore, inflammation-related health conditions. In fact, a 2013 study showed that eating almonds helped fight inflammation in type 2 diabetes patients. 
Meanwhile, maple syrup contains at least 24 antioxidants, making it an ideal substitute for white sugar.  In fact, a 2009 study revealed that substituting refined sugars with alternative sweeteners such as maple syrup could increase your daily antioxidant intake as much as eating a serving of nuts or berries. 
So, what are you waiting for? With all of these amazing health benefits and more, let’s get baking!
Total time: 20 minutes
Makes: 12 cookies
1 cup Bob's Red Mill 1:1 gluten-free baking flour
½ teaspoon baking soda
½ teaspoon baking powder
2/3 cup salted almond butter
¼ cup + 2 tablespoons maple syrup
1 teaspoon vanilla flavoring
Strawberry jam, to taste
1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, combine the flour, baking soda, and baking powder.
4. In a high-speed blender, combine the almond butter, maple syrup, and vanilla flavoring, blending until smooth and creamy.
5. Add the almond butter mixture to the flour mixture and mix to combine.
6. Roll the dough into 12 balls and place on the baking sheet.
7. Use your thumb to make an imprint on each cookie, then fill the dent with the strawberry jam (or jam of your choice).
8. Bake for 12-15 minutes.
9. Remove from the oven and allow to cool for 2-3 minutes before serving.