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Alyona

Gluten-Free Thumbprint Cookies

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Dessert
Calories: 333
Ingredients Method

Ingredients
  

  • 250 g almond flour
  • 60 g tapioca flour
  • 1/2 tsp baking soda
  • 20 g tahini paste
  • 100 g maple syrup

Method
 

  1. Combine all the ingredients in a bow, mix well.
  2. Knead the dough.
  3. Measure the cookie dough with a tbsp, and roll each portion into a ball.
  4. Use your thumb or a small round spoon to make an indent in the center.
  5. Place the jam into the indent in each one.
  6. Bake at 350 F(180 C) for 10-15 minutes, or until the cookies are golden brown.
  7. Let them cool for a few minutes.