Gluten-free Fig Thumbprint Cookies

This post in in no way an indication that I’m jumping on the gluten-free bandwagon*. This recipe is less a result of gluten avoidance and more a result of the steel cut oats sitting in my pantry wasting away as we repeatedly opt for their quick-cooking rolled oat cousins for breakfast. So, instead of letting them haunt me from the neglected dark corner of the pantry, I threw them in my BlendTec until they were flour-ized. Mixed with a few simple ingredients, the oat flour turns into soft-baked cookies akin to fig newtons.

Everything you need is probably already in your kitchen. Any type of nut butter will work, and you can swap in whatever preserves or jam you have on hand.

*I don’t mean to insult those who have a serious gluten intolerance or allergy; I realize that is a serious health issue for celiacs.  I do, though, think that gluten-free is the newest diet buzzword that automatically associates a food/recipe/product with healthfulness, which is not always the case.

(Vegan, GF) Fig Thumbprints (makes 16-18 cookies)

  • 1/2 cup almond butter (or other nut butter)
  • 1/4 cup brown sugar or sucanat
  • 3 tablespoons non dairy milk
  • 1 teaspoon vanilla
  • 1 cup (gluten free) oat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup fig preserves

1. Whisk together almond butter, sugar, non-dairy milk, and vanilla until smooth

2. Combine oat flour, salt, and baking soda. Add to wet ingredients and stir until combined

3. Roll dough into 1 inch balls and place on a baking sheet

4. With your thumb or a small spoon, make an indent in the center of each cookie. Fill with a small spoonful of fig preserves

5. Bake in a 350° oven for 10-12 minutes

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