To a mixing bowl, add coconut syrup (or maple syrup) + peanut butter + soy milk + vanilla extract + salt. Mix well.
Once everything is well-combined, add oat flour + almond flour + baking powder + baking soda. Stir and mix using a spatula until a dough is formed.
Let it chill for 25-30 minutes.
Once chilled, scoop around 1 tablespoon of the dough and roll it into a flattened, spherical disc (see video for reference). Make sure there isn't any crack while doing this. Transfer it to a parchment-lined baking sheet.
Repeat the same for the rest of the dough.
Using your thumb, gently press down to make a small 'well' in the center. Repeat the same for the rest. Then fill up these well with jam.
Bake in a preheated oven at 180 C / 355 F for 14 minutes.
Allow them to cool for a few minutes on the cookie sheet to firm up. Then transfer to cooling rack. Gluten-free thumbprint cookies are now ready. Enjoy!
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Notes
The dough should be allowed to chill for at least 25 minutes so that you can shape them without cracking.
The nutritional chart does not contain macros from the fruit jams.