Apple Cinnamon Thumbprint Cookies

Indulge in the quintessential flavors of autumn with these gluten-free apple cinnamon thumbprint cookies, featuring a protein-rich almond flour base and a nutrient-dense maple glaze.

Ingredients

• 1 1/2 cups blanched almond flour
• 1/2 cup certified gluten-free oat flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 cup unsalted butter (or organic coconut oil, solid form)
• 1/4 cup pure maple syrup
• 2 tbsp apple butter (optional for depth of flavor)
• 1 tsp pure vanilla extract
• 1 egg white (room temperature)
• 1/2 cup walnuts, finely chopped
• 1/4 cup spiced apple jelly
• Maple Drizzle: 1/2 cup powdered sugar, 2 tbsp maple syrup, 1/2 tsp water

Step-by-Step Instructions

1. Whisk Dry Ingredients: In a large mixing bowl, combine almond flour, oat flour, baking soda, cinnamon, and nutmeg. Set aside.
2. Cream the Base: Using a stand mixer, cream together the butter (or coconut oil), maple syrup, apple butter, and vanilla extract until smooth and well-emulsified.
3. Form the Dough: Gradually incorporate the dry ingredients into the wet mixture until a cohesive dough forms. Cover and refrigerate for 30 minutes to improve handling and texture.
4. Prepare for Baking: Preheat your oven to 350
5. Coating: Roll the chilled dough into 20 uniform balls. Create an assembly line: dip each ball into the whisked egg white, then roll in the finely chopped walnuts to coat.
6. Create the Indentation: Place balls on the sheet and use a 1/2 teaspoon measuring spoon to gently press a “thumbprint” well into the center of each cookie.
7. The Filling: Carefully fill each well with approximately 1/2 teaspoon of spiced apple jelly.
8. Bake: Bake for 15 to 18 minutes, or until the walnut crust is golden and edges are set. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
9. Finish with Glaze: Whisk the maple drizzle ingredients until a smooth consistency is reached. Once cookies are fully cooled, drizzle the icing over the tops.