Gluten-Free Vegan Sunbutter Thumbprint Cookies

Name: Gluten-Free and Vegan Sunbutter Thumbprint Cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 cups gluten-free all-purpose flour blend; ¾ teaspoon xanthan gum; ½ teaspoon baking soda; ¼ teaspoon salt; 8 tablespoons 1 stick unsalted vegan butter or margarine; ½ cup granulated sugar; ½ cup maple syrup; 1 cup sunflower butter (or nut butter of choice); Sugar of choice (for rolling cookies); Jam of choice

Gluten-Free Vegan Sunbutter Thumbprint Cookies

These gluten-free and vegan Sunbutter thumbprint cookies are dedicated to every peanut-allergic kid who wants to enjoy a peanut butter-type cookie. Sweetened with maple syrup, they’re soft and so tasty.

I had some strawberry jam from another recipe I made and didn’t know what to do with it as I rarely eat jams and jellies. So I was going through my recipe stash trying to get inspired and found this gluten-free thumbprint cookies recipe that looked so good and easy to make. Depending on the size you shape the cookie dough, it makes about 18 to 24 cookies, and in 8 to 10 minutes it is done. This recipe is from the Gluten-Free and More magazine.

Gluten-Free and Vegan Sunbutter Thumbprint Cookies

I made some adjustments to the original recipe, and it still came out great. In place of butter I used Earth Balance, and used maple syrup in place of honey, without changing the amount required. Instead of white sugar I used coconut sugar; but any other sugar such as brown sugar or Sucanat would work. My cookies were super soft and sweet, and I wonder if there was any difference to those of the original recipe.

The first step is to mix the wet and dry ingredients in separate bowls. Mix flour, xanthan gum, baking soda, and salt together. In separate bowl, cream butter until light and fluffy. Add sugar and maple and beat until fluffy. Add Sunbutter and blend.

Slowly incorporate dry ingredients into mixture. Cover and allow dough to sit in a cool place for 1 hour.

Using a medium-size or smaller ice cream scoop, scoop out dough and roll one each in sugar. Place sugar-coated balls on prepared cookie sheet.

Press your thumb or index finger into center of each ball.

Fill indentation with jam of choice.

Bake in preheated oven for 8 to 10 minutes. Cookies will seem under-baked.

Leave on cookie sheet for 5 minutes. Then transfer to cooling rack.

These delicious cookies will last up to a week when stored in a airtight container. I kept mine in the fridge, but as they didn’t last more than three days, I can’t say how well they will be after a week! If you want to make a nut-free treat to someone allergic to gluten and nuts, these gluten-free and vegan Sunbutter Thumbprint cookies will absolutely be approved and enjoyed!

Gluten-Free and Vegan Sunbutter Thumbprint Cookies

Course Snack

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Servings 20 cookies

Ingredients

2 cups gluten-free all-purpose flour blend
¾ teaspoon xanthan gum
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons 1 stick unsalted vegan butter or margarine
½ cup granulated sugar
½ cup maple syrup
1 cup sunflower butter or nut butter of choice
Sugar of choice for rolling cookies
Jam of choice

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Mix dry ingredients together.
In separate bowl, cream butter until light and fluffy. Add sugar and honey and beat until fluffy. Add Sunbutter and blend.
Slowly incorporate dry ingredients into mixture. Cover and allow dough to sit in a cool place for 1 hour.
Using a medium-size or smaller ice cream scoop, scoop out dough and roll one each in sugar. Place sugar-coated balls on prepared cookie sheet.
Press your thumb or index finger into center of each ball. Fill indentation with jam of choice.
Bake in preheated oven for 8 to 10 minutes. Cookies will seem under-baked. Leave on cookie sheet for 5 minutes. Then transfer to cooling rack.