Gluten-Free Thumbprint Cookies

🧂 Ingredients

• 2 cups raw cashew nuts
• 1/4 cup flax meal
• 1/4 cup brown rice flour {or other gluten-free flour OR all-purpose flour}

  or other gluten-free flour OR all-purpose flour
• 2 teaspoons orange zest

  freshly grated
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup pure maple syrup
• jam of choice for filling

Instructions

• 1 Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a
  silpat liner.
• 2 Combine all ingredients, except maple syrup and jam, in a food processor bowl,
  and process ingredients together until you have a fine meal.
• 3 Add maple syrup to the dry mixture and process until the mixture is moist and
  starts to pull away from the sides of the processor bowl.
• 4 Divide dough into ~ 15 1-inch balls and place on cookie sheets. Press each dough
  ball with the back of a moistened spoon or use your finger until about 1/4 inch
  thick.
• 5 Bake in for 8-10 minutes or until cookies are very lightly browned around the
  edges.
• 6 Rmove from oven and allow cookies to cool on a wire rack. Top each cookie with
  1/2 to 1 teaspoon of jam and serve.

Nutrition Info