My Mom recreated the Bakery Thumbprint Cookies and they were so good! I have taken her recipe and changed it to be, well, not quiet so over loaded with sugar and gluten. It is under the category of Almost Mema's" on my website. As always helpful information is at the end of the recipe.
Cookie dough:
- 1 C (two sticks) butter, softened
- 1/4 C granulated sugar and 1/2 C my "sugar mix"
- 1/3 C cacao powder
- 2 C gluten-free all-purpose flour or 1 C gluten free flour and 1 C Spelt flour
- 1/4 tsp xanthan gum
- 1/2 tsp fine sea salt
- 1 tbs Vanilla
- Beat softened butter and sugar mix together, add vanilla. Mix all the dry ingredients together in a bowl then slowly add the dry ingredients
- Roll the dough in a log, wrap and place in the refrigerator at least an hour before baking. When ready to bake take the dough out and leave on the counter about 30 minutes to make it easier to roll into balls. Place on cookie sheet lined with parchment paper and press your thumb into the middle of each ball and bake. Bake 350* for about 8 minutes. Allow to cool before adding the frosting
- Frosting:
- 1/2 C coconut cream (the cream on the top of the coconut milk in a can)
- 3 oz softened Tofutti cream cheese
- 6 Tbs softened butter
- Chocolate Stevia drops to taste
- pinch of sea salt
- 2 tsp vanilla
- 2-3 Tbs cacao powder
- pinch of xanthan gum or 1/2 tsp if using all gluten free flour.
- Beat the cream cheese and butter together, add the vanilla, chocolate stevia and salt. Add in the whipped coconut cream and beat. Then slowly add the cacoa powder and xanthan gum until fully incorporated. Chill or use immediately to place inside the thumb print of the baked and cooled cookies.
- Helpful Information:
- You can use regular dairy products, sugar and regular wheat flour, and cocoa powder if you want. This is just a cleaner recipe for this comfort food.
- Spelt flour is low in gluten. My sugar mix can replace the sugar, cacoa powder is a bit higher nutritionally than commercial cocoa powder. Tofutti cream cheese is non-dairy. Butter, well I use organic grass finished butter but you can replace it with ghee which has the milk solids removed, making it a more gut friendly alternative if you don't tolerate dairy very well. Xanthan gum thickens the frosting a bit and in the cookie dough it works with the gluten free flour to make it rise. In no way are these cookies actually "good for you" BUT sometimes we need our comfort food and well, this recipe will lessen your guilt!!
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