I feel like I’ve mentioned this on here many times but a lot of bakers don’t know how to do gluten free/vegan baked goods well. It all stems from the simple fact that they try to apply the same rules as conventional baking to special diet baking. And while a few might carry over, for the most part, it’s a special kind of beast. There’s nothing like the disappointment that comes from looking forward to actually being able to eat a baked good only to have it be bland or void of taste, crumble into bits in your hand, or be so dry it makes you drown your mouth in water just to swallow it down. Or, worse yet, all you taste is sugar and nothing else.
Even today, with the abundance of recipes available, I often only bake from my own repertoire because they have been rigorously tested and approved by this exacting Capricorn. That being said, I’m sharing an iteration of the very first cookie I developed for Sweet Miscellany way back in the day. Originally, these thumbprints were made with a house-made blood orange marmalade. For the sake of streamlining things and making these more accessible I’ve used a store-bought marmalade here. If, however, you feel like stepping up your game, you can find the marmalade recipe and method here.
These thumbprint cookies are chewy with a beautiful smoky-sweetness from the maple syrup. The nuttiness of the almond meal partners really well with the tangy bitterness of the marmalade. As for the tiny bits of soft candied ginger, they add a lovely spicy note and textural element. These cookies are great for gifting this season or simply as a sweet treat for your holiday spread. And, they’re grain free, soy free, and vegan!
Almond Thumbprints with Orange Marmalade & Candied Ginger
- Total Time: 30-32 minutes
- Yield: 24 small cookies 1x
Description
Nutty almonds, bittersweet orange marmalade, and spicy candied ginger make for a delicious little cookie. These cookies are grain free and vegan and are great for gifting or simply treating yourself.
Ingredients
- 230g almond flour
- 45g arrowroot flour
- heaped 1/4 tsp fine sea salt
- 1/4 cup finely minced candied ginger root (optional but highly recommended)
- 45g melted coconut oil
- 125g maple syrup
- 1 1/2 tsp vanilla extract
- 1 tbsp flaxmeal
- orange marmalade to fill (you’ll end up using about 1/4 to 1/3 cup total)
Instructions
Pre-heat your oven to 325 degrees. Line a standard baking sheet with parchment paper or a reusable silicone liner.
Combine the almond flour, arrowroot flour, and salt in a bowl. Whisk well to aerate and combine, then add the minced candied ginger. Mix until the ginger looks evenly distributed through the dry ingredients.
In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla, and flaxmeal. Add the wet ingredients to the dry, then stir until the dough begins to come together. It should begin to form a ball and be somewhat stiff. If it looks too wet, add a small spoonful or two of the arrowroot and mix once more.
Using a small cookie scoop (the size I use is a 1.5 tbsp scoop) or a tablespoon measuring spoon, scoop out level portions of the dough. Place the flat side down on the baking sheet with the domed/rounded side facing up. These don’t spread much so you can place them about an inch apart on your baking sheet. Repeat with the remaining dough.
Fill a small bowl with cool water. Dip your thumb into the water, then make an indention with your thumb in the center of each cookie, making sure not to press all the way down to the bottom. The water helps the dough keep from sticking to your thumb. Repeat with the remaining cookies. Using a small spoon, fill each indention with orange marmalade.
Bake the cookies in your preheated oven for 20-22 minutes or until the edges and bottoms are just beginning to turn golden brown. Allow the cookies to cool completely before eating. Makes approximately 24 small cookies. Store in an airtight container for up to 3-4 days.
Notes
You can use your favorite jam in place of the marmalade if you like. Apple butter also works really well with these. I love ginger but if you don’t, feel free to leave it out of the recipe. The tea & brewing vessel are both from marble & milkweed.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
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