Gluten Free Thumbprint Cookies

[ocean_brez]

This recipe is borrowed from the Optimum Wellness November/December 2009 Magazine.


Gluten-Free Thumbprint Cookies
Makes about 30 cookies

1 cup ground almonds
1 cup gluten-free oats
1 cup brown rice flour
½ tsp. ground cinnamon
¼ tsp. salt
½ cup melted butter or canola oil
½ maple syrup or honey
5 Tbs. strawberry, apricot, or raspberry jam

1. Preheat oven to 350 degrees F. Place almonds in food processor; pulse until finely ground. Add oats; pulse until oats are well ground. Add flour, cinnamon, and salt; pulse to combine.
2. Whisk together butter and syrup in bowl. Stir in almond-oats mixture.
3. Shape dough into small balls. Place 1 inch apart on parchment paper-lined baking sheet. Press thumb into center of each ball. Add ½ tsp. jam to center of each cookie. Bake 10 minutes, or until light brown. Cool 5 minutes in pan, then cook completely on wire rack.

Per cookie: 113 CAL; 3 G PROT; 6 G TOTAL FAT (1 G SAT FAT); 13 G CARB; 0 MG CHOL; 20 MG SOD; 1 G FIBER