Thumb Print Cookies! (Almond Meal, Tapioca, Maple Syrup - GF, DF)


These cookies were never supposed to happen, they are culinary proof of divine intervention.

I’m a creature of delicious habit. If I’m going to have cookies, they have no business being anything other than oatmeal chocolate chip. This morning however, I was running late for a friends farewell potluck, when I realized that I didn’t have chocolate chips. I threw myself on the floor and screamed for 10 minutes (not true).

Once I recovered, I threw together a dough similar to my simple chocolate chip cookie recipe, rolled some balls, and pressed them into pots. Halfway through the bake, I added raspberry jam.

I shared one with my family on the way. I could tell they wanted more. So did I. The party goers, who were not primarily gluten or dairy free humans, were quite taken with these little delights. I got in the car after the party, and told the fam that I’d make more as soon as we get home. Apparently the teenager was hoping I’d say that. I took notes this time, so now you can make these too! Yay for you. Yay for all of us!

What you need

An oven: preheated to 375°.

A cookie sheet: covered with parchment paper.

A few bowls, a whisk, a scraper, and some grit.

Dry Stuff

3 C Almond Meal

1/2 C Tapioca Flour

3/4 C Hemp Seeds

1/2 t Baking Soda

1/2 t Sea Salt (Always sea salt, btw)

Wet Stuff

1/2 C Maple Syrup (Always 100% real maple syrup)

1 egg

1 T Vanilla

1 T Coconut oil


1. Gather your dry stuff in a large bowl. Stir well.

2. Gather your wet stuff in a different bowl. You choose the size. Stir really well.

3. Pour the wet stuff into the dry stuff, and stir like your life depends on it. Once that gets difficult to do with a whisk, you may choose to fold the dough several times with a firm scraper or spatula.

4. Here’s where things get dodgy for the weary. Take a deep breath. You’re a rock star and you’re doing a tremendous job. A top chef job, really. I’m really great at bossing people around with my lists, so I’m sure you’re killing this task!

5. Scrape all the dough as together as possible. Yep, try to form a ball, but don’t get too bent about it because it’s pretty sticky stuff. Which is why next you’ll…

6. Pour two tablespoons of coconut oil into a measuring cup that you can contaminate with your egg-dough hands. Then wash and dry your hands, and pour some coconut oil onto your palms. Get nice and greasy!

7. Pick up the whole dough ball, and form it so that it’s not sticky any more. The shape does not matter. This part is to help keep you ahead of the dough, rather than the other way around.

8. Put the ball back in the bowl.

9. You’re ready to make your pinch pot cookies! Roll the dough into 1.5 inch balls. There will be about 15 or 16.

10. Oil your palms whenever you start to feel the dough sticking to them.

11. Then press the ball into a pinch pot. Here’s a video to help you with this process.y

12. Bake your pots for 8 minutes.

13. Promptly take them out and fill the centers with your jam of choice. Mine is a raspberry jam with cane sugar and no preservatives. If the cookie has risen, you may want to press the center down with an ice cream scoop. Don’t use your fingers. Youch!

14. Bake for 9 more minutes.

15. Remove from oven, and look at those sweet delights! Smell your heart out, as you wait for them to cool.

16. Pour yourself a big glass of almond milk, and dig in!

17. Tell your friends where they can find this recipe. Also tell them that they’re beautiful and smart, and that they deserve tasty cookies.

You’re the best! Thanks for playing!

How’d yours turn out? Tell me below. :)