Gluten Free Scandinavian Thumbprint Cookies

photo by recipe author

Servings: 12 cookies
Preparation Time: 20 minutes

1/4 cup coconut oil, liquified
3 tablespoons honey
1/4 cup applesauce
1 tablespoon Chia Seed meal (1 tablespoon meal is equal to about 1/2 tablespoons seeds)
1/2 teaspoon vanilla extract
1/3 cup tapioca flour
1/3 cup almond meal/flour*
1/3 cup coconut flour, sifted

Preheat oven to 350 degrees F.

Add the oil, honey, applesauce, chia seed meal, and vanilla to a bowl and mix with an electric mixer. Then add the tapioca flour, almond flour, and coconut flour. Mix again.

Roll into little balls and place on unbleached parchment paper.

Use your fingers to create an indentation and fill it with raspberry or strawberry jam. Bake in preheated oven for about 15 minutes

*To make your own, simply blend whole almonds in a blender just until a meal forms.

Recipe submitted by Kelly, Longmont, CO

Submit your recipe here!

Published on December 10, 2010

(4 votes, average: 4.00 out of 5)

12 Comments

Nancy August 23, 2014 at 11:52 pm - Reply

Can a small 1-cup food chopper turn whole Chia seeds into Chia meal? All I can find is whole seeds. I’m disabled and can’t drive so either I have to get it at the grocery store nearby (I pay someone gas money to drive me there & can’t afford gas to farther away stores) or I order online from Amazon. And Amazon was the only one who had seeds.

Miriam L June 26, 2014 at 11:33 pm - Reply
```
Can’t wait to try them!
```

Miriam L June 26, 2014 at 11:32 pm - Reply

I will be trying the thumbprint’s. I love these cookies however, I’ve not had them in a while because I’m gluten free.  Thanks for the great recipe.

Lisa February 13, 2014 at 1:52 pm - Reply

I made these for myself with mild expectations alongside the girls’ chocolate chip cookies.  I thought they were easy and delicious.  I used lots of raspberry fruit spread.

Sarah S. December 7, 2013 at 7:36 pm - Reply
```
Barbara – try potato starch.
```

Barbara December 7, 2013 at 9:47 am - Reply

What can I substitute for the tapioca flour? My husband can’t have this.

Janice April 15, 2012 at 9:27 pm - Reply

I’ve had success in a couple of recipes by substituting flax meal for the almond meal as we have a nut allergy in our family, too.  You could try it with these….it might work.

Christina December 7, 2011 at 12:10 pm - Reply

What could I use in place of almond flour? We have an almond allergy in our house so no nuts allowed.

Kathryn November 8, 2011 at 10:43 pm - Reply

I tried these, and I think they are very good.  I did have a problem, though.  I had to keep adding more of the flours, at least half again as much before I could form them into soft balls.  I doubled the recipe, but followed it very carefully.  Did anyone else have this problem?

Pat March 3, 2011 at 8:53 am - Reply

chia is a small seed. In the US a popular use is to grow it over small animal-shaped pots. However, are among nature’s most nutrient dense functional foods. Their high levels of vitamins, minerals, essential fatty acids, and antioxidants have been valued for millennia, all the way to the times of the ancient Aztecs and Mayans, whose warriors would subsist on nothing but a handful of chia seeds and some water as they trekked through the jungle

Angie February 27, 2011 at 6:44 pm - Reply

I’m happy to see that this recipe uses almond meal.  What is Chia seed meal?  Is there a substitute for it?

lynda December 15, 2010 at 5:18 pm - Reply

I am off to try the recipe.  I like all the ingredients and if it works out I could add this to my Farmers’ Market repetor

Gluten Free Scandinavian Thumbprint Cookies