Gluten, Corn, Soy, and Dairy-free Thumbprint Cookies

About two months ago, while we were on holidays in Ireland, I took my 3 1/2 yr old with me to the grocery store. He got very excited when he saw a picture of jam cookies on a packaged box and was mad about getting them. I explained that they had wheat, and that we couldn’t get them. He just pointed his finger at me and said exuberantly, “But YOU could MAKE them!” So I muddled through the store wondering how I would pull such a feat off. I didn’t have a clue. I hadn’t yet been able to make a good ’sugar cookie’ batter and was at a loss until I found David, one of the most vocal foodies on the Celiac Society of Ireland’s forum. He had made a beautiful recipe that I really thought I could use.

Thanks to David, the jam centered nutty cookie recipe was a major hit. The family absolutely loved them. I did have to make a few changes to David’s original recipe to accommodate our son’s corn allergy, and I have since been back a few times to see what’s cooking in Dublin at David’s Space for Celiacs. He offers fantastic recipes that can be easily adapted from metric units to American measuring units by visiting The Metric Kitchen.

INGREDIENTS:
2/3 cup of all-purpose GF flour (Betty Hagman’s recipe is fine or any other mix that is safe for your family)
1 cup of powdered confectioner’s sugar
2/3 cup of rice flour
1/4 cup of ground almonds or almond flour
1/2 cup of spectrum palm oil or Ghee (or butter if you are not dairy-free)
1 egg beaten
1/2 tsp of guar gum (or xanthan gum if you do not have corn allergies)
1/4 tsp of GF baking powder

DIRECTIONS:

Pre-heat oven to 325 degrees Fahrenheit.

Sift flour, sugar, rice flour, ground almonds, guar gum and baking powder. Add spectrum palm oil and mix until the batter is crumbly. Mix in beaten egg. When dough is fully formed, place in saran wrap and refrigerate one hour. Dough should form a nice workable ball. If it is too crumbly add 1-2 Tbs of additional palm oil/ghee/butter– whatever you are using.

Shape into 1″ balls and if you’d like, roll in chopped nuts of your choice. (We skipped the nuts). Place about 1 1/4″ apart on a silacon baking sheet. Flatten with a fork or your hands and make an indentation with your thumbprint.

Place a small amount of preserves (be sure they are corn free– no citric acid or pectin, unless you check with the manufacturer) in the center of each cookie.

Bake for 20 - 25 mins or until edges are lightly browned.

Allow to cool before serving.

For a peek at David’s original recipe, check out: David’s Jam Centered Nutty Cookies.

Tags: Christmas, Cookie, Corn-free, Dairy-free, Dessert, Gluten-free, Holiday, Jam, Preserves, Recipe, Soy-free, Sugar Cookie

Printer friendly version

Related Articles:

• Non-dairy Chocolate Pudding (no corn, gluten, soy)
• Flourless Coconutty Fruit Cookies
• Gluten and Maize-free Mini Pecan Tarts
• Potato Leek Soup
• Dairy-free? Native Forest and Aroy-D are the Best Coconut Milks for Desserts

Meet the Author

Caryn Talty

The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.