Gluten Free Thumbprint Cookies

My weekly gluten-free baking experiments have been continuing, but I keep forgetting to take photos and remember the sources of the recipes I have been using. I have also had a couple of huge fails too, one involving ginger kisses that I forgot to add baking powder to the GF flour mix. Ginger Crisps anyone? Luckily they were still delicious and my ever-gracious Sis-in-law was still impressed.

These thumbprint cookies were my latest experiment. SUCCESS!
4 ingredients, not too sweet and super quick to make.

Gluten Free Thumbprint Cookies (Vegan)

Ingredients:
1 1/4 cup of Ground Almonds
3 T Oil (the original recipe said coconut oil but I used olive oil and they still worked and tasted fine)
1 1/2 T Maple Syrup
1/4 cup approx Jam (any flavour goes here! My fave is raspberry)

Method:
Oven @ 180 degrees.
Mix together the almonds, oil and maple syrup and chill mixture for 30min.
Divide the mixture into 15 balls (they are pretty small!) and put on a lined baking sheet.
Press into the middle of each ball with your thumb to make a dent and re-shape the edges if desired.
Fill the thumb-dents with a small amount of jam.
Bake for around 10 minutes but keep an eye on them as my oven had a hissy fit and decided to burn the bottom of the cookies.
Leave to harden then scoff them back! They are bite sized so this batch might disappear fast!


Original recipe here