You may remember my Santa Lucia post last December, where we made saffron buns. I mentioned how I’m from Danish heritage, and that we love to incorporate Scandinavian traditions at Christmas.
This book, Swedish Cakes and Cookies, is one of my favorite cookbooks, despite the fact that there are only about three gluten-free recipes in it. I love the pictures, and I get inspired by all the different ideas.
There are a few recipes that I want to adapt and post in the next couple weeks, beginning with this one, called Thumbprint Cookies. This was actually one of the already gluten-free recipes in the cookbook. But it called for a stick of butter, an egg, and a cup of potato starch. I wanted mine to be egg-free for those of you who don’t use eggs, and have less butter and starch. They came out pretty amazing, and we all loved them. I hope you do too.
Scandinavian Thumbprint Cookies
⅓ cup tapioca flour
⅓ cup almond flour
⅓ cup coconut flour, sifted
1 tablespoon chia seed meal (I grind my seeds in coffee grinder or Magic Bullet.
½ tablespoon seeds is equal to about 1 tablespoon meal)
¼ teaspoon sea salt
3 tablespoons honey
¼ cup applesauce
½ teaspoon vanilla
¼ cup melted ghee or coconut oil
- Set the oven to 350°F.
- Add the dry ingredients to a mixing bowl and whisk to combine.
- In a separate bowl combine the wet ingredients, adding the coconut oil or ghee last, while the mixer is on.
- Add the dry ingredients to the wet and combine with an electric mixer.
- Roll into little balls and place on unbleached parchment paper.
- Use you fingers to create an indentation and fill it with raspberry or strawberry spread.
- Bake for about 15 minutes.