Don't you just love the last three months of the year? A favorite hobby of mine is going to Hobby Lobby, Target and Walmart to check out if there's any new baking supplies on sale! Including neat ideas for the blog! For October, I decided that it's only fair to use my raspberry jam I made last weekend to make some yummy delicious Gluten-Free Thumbprint Cookies!
They're perfectly soft, chewy, and filled with ingredients you already have in your kitchen! This Recipe only has 6 ingredients and is fool-proof!
Whether it's the holiday's, picnics, potlucks, or birthday parties, these grain and dairy-free cookies are fantastic and will be loved by all! (Believe me, I know:))
Absolutely! For different variations, try adding in 1/4 or 1/2 of a teaspoon of cinnamon or cardamom for a nice spice flavor. Rosemary will also work quite well, adding about 1/2 teaspoon dried or 1 teaspoon fresh rosemary, chopped. You can also add in Lemon Juice and/or Lemon Zest, about a teaspoon or so. Or to your taste!
For those with allergies, you can make or buy Oat Flour which works 1 to 1 ratio with this recipe!
The way I like to store them is at room temperature, loosely covered with plastic wrap. They go pretty fast at my house, so I'm not worried about them going to stale. But if they were to sit out for a long period of time, I'd recommend 3-5 days on the countertop, or up to a week and half in the fridge!
Indeed they are. With the jam and all! For up to two to three months. To freeze, allow the cookies to cool off completely and layer them in an airtight freezer safe containers with wax paper in between the layers so the cookies don't stick together as they freeze. To thaw, leave them at room temp for a couple hours, microwave for about 2 minutes, or heat them up in the oven.