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Rice Flour Thumbprint Cookies, gluten free, vegan, Maja Brekalo #healthybaking #vegancookies

Rice Flour Thumbprint Cookies

Maja ∣ Delicious & Healthy by Maya
Prep Time 30 mins
Cook Time 15 mins
Dough chilling time 15 mins
Total Time 1 hr
Course Dessert
Cuisine Healthy Vegan
Servings 45 cookies

Equipment

  • oven

Ingredients
  

  • 1 cup brown rice flour*
  • 1 cup spelt flour*
  • 1 cup vegan butter around 150g
  • 1/4 cup agave syrup
  • 2 pinches of Himalayan salt
  • 1/2 tsp vanilla or more
  • 1/2 cup jam I used strawberry in these, but before also blueberry and lemon, with same success

Instructions
 

  • Sift the flours, add salt and vanilla
  • Mix softened butter with agave syrup and add to flour. Use your hands to blend together flour and mixture of butter and syrup into a dough
  • The dough will be quite soft but after chilling it will be just right for forming the cookies. Wrap it into a plastic foil and leave in the fridge for at lest 15 minutes to firm up.
  • Warm up the oven to 175 degrees Celsius (350F) and line the baking pan with parchment paper
  • Take a walnut sized piece of dough and roll it in a ball. Place on a parchment paper and gently press with your finger to make a dent. Fill it up with jam. Don’t use too much jam because it will overflow during baking.
  • Bake them for 13-15 minutes, until they slightly brown on the bottom. Be careful not to overbake them. When they're done they will probably still look uncooked from above but as soon as they are slightly browned from under, they are done.
  • After they cool down completely, keep them in a airtight container or covered with cling foil. They should keep for weeks (or until eaten;)

Notes

  • I usually make these Thumbprint Cookies with combination of rice and spelt flours, to avoid wheat. But also because rice flour gives the cookies beautiful flavour and texture.
  • I also made a gluten free version using almond flour instead spelt, and ground almonds should work too.
  • If you’re not vegan or dairy free, you can use dairy butter instead of vegan butter
  • I used agave syrup but you can use maple as well
  • The dough will be pretty soft when just shaped because of soft butter, but when chilled it will be just right for shaping the cookies. Please resist the urge to add more flour to make the dough more compact. It will make the cookies less soft and kind of floury in taste if you know what I mean. It’s ok to add maybe a tbsp of it just unglue it from your fingers ;)
Keyword Delicious vegan cookies, helathy cookies