Gluten Free Coconut Thumbprint Cookies

Gluten Free Coconut Thumbprint Cookies
Gluten Free Coconut Thumbprint Cookies with elderberry preserves make a beautiful holiday cookie, and provide a lovely gluten free, vegan dessert option at holiday gatherings.

These cookies are most sought after during the December Holiday season, but we think a monthly or weekly batch is a better idea when it comes to Thumbprint Cookies.

Why Gluten Free Thumbprint Cookies is Important

If you have read the latest news concerning the possible link between the use of Round Up (glyphosate) as a desiccant on wheat crops and the alarming increase in Celiac disease and gluten intolerance, you may well be on the hunt for more gluten free recipes.  An article published by Mother Earth News presents a compelling peer review arguing for governments to reconsider the safety of glyphosate in our food supply, while other articles argue that a direct link has not been found and that more research needs to be done.

As an estimated 5% of US citizens now struggle with some form of gluten intolerance, there is a very good chance that at least one of your guests this holiday season will be avoiding all foods containing gluten.  It is true for our household as one of our family members has a strong gluten intolerance.  We are finding ways to make gluten free stuffing for Thanksgiving, and with Christmas around the corner, we've been playing with gluten free holiday cookie recipes, too. Of course that includes this delicious Gluten Free Coconut Thumbprint Cookies Recipe!

Now for the Coconut Thumbprint Cookies

I found this recipe on the Delicious Obsessions Blog and made a few minor alterations.  These cookies remind me of coconut macaroons, only better, and got rave reviews from everyone!  Not only are these cookies gluten free, they are also dairy, nut and egg free too, so they'll work for anyone with special dietary needs.  I've provided links to the products for informational purposes and to help you find them either on-line or in your local health food store.

  1. Preheat oven to 350 degrees F.  Place jar of coconut cream concentrate in a bowl of hot water to soften it.  Once the coconut cream is soft enough, measure one cup of it and place that in a large mixing bowl.  Add the shredded coconut through the vanilla extract and mix on medium speed until well blended, and soft enough to roll into balls.  Place jar of Norm's Farms Blueberry Elderberry Preserves in a pan of simmering water to warm and loosen the preserves.
  2. With clean hands, gather about a tablespoon of dough and roll it into a ball.  Flatten the dough ball slightly, and place on a lightly greased or parchment lined cookie sheet.  Using your thumb or the back of spoon, create a well in the center of each cookie for the preserves.  Repeat with the rest of the dough.
  3. When the jar of Norm's Farms Blueberry Elderberry Preserves are warm enough to be easily spoon-able, place one teaspoon of jam in the well you created in each of your cookies and smooth with the back of a spoon.
  4. Bake for 15 to 20 minutes until the cookies are slightly browned.  Remove from the oven and allow the cookies to cool completely before eating.  Caution: The preserves will be quite hot right out of the oven so beware...don't burn your tongue!

Previous post Next post