5 from 1 vote
Gluten Free Thumbprint Cookies
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 
Gluten Free Thumbprint Cookies with pretty, naturally dyed, pastel icing. Perfect for Easter or anytime you want to get festive. 
Course: Cookies, Dessert
Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan
Keyword: Easter cookie ideas, shortbread thumbprint cookies, thumbprint cookies with icing
Servings: 36 cookies
Calories: 116 kcal
Author: Jenn Sebestyen
Ingredients
Cookie Base
Pink Icing
  • 1/2 cup organic powdered sugar
  • 1 tbsp raspberry juice
  • 1 tbsp non-dairy milk to thin (I used rice milk...any should work)
Green Icing
  • 1/2 cup organic powdered sugar
  • 1/2 tsp fresh lemon juice
  • 1/4 - 1/2 tsp kale juice
  • 1 tbsp non-dairy milk to thin (I used rice milk)
Yellow Icing
Instructions
For the cookies:
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the almond flour, finely diced pecans, salt and baking powder and set aside.

  3. In a small mixing bowl, whisk together the almond butter and maple syrup until smooth.
  4. Pour the wet ingredients over the dry and stir thoroughly to combine.
  5. Taking about 1 tbsp of dough at a time, press it into a ball shape (rolling it might cause it to fall apart) and place on the baking sheet. Using two fingers, gently press down on the dough to flatten it out a bit. Then with your thumb or the back of a 1/4 tsp measuring spoon (its the perfect size), press down in the center to make a small indentation. Repeat with all the remaining dough.
  6. Bake 6-8 minutes, until they edges start to turn brown. They will still be delicate when they come out, but they will continue to firm up as they cool. If the indentations rose up a bit, you can gently press them back down with your thumb or the measuring spoon (I recommend the measuring spoon at this point since the cookies will be hot and I don't want you to burn your thumb!)
  7. Let cool on the baking sheet for 1-2 minutes before transferring to a wire rack to continue cooling completely.
  8. Once cool, fill the indentations with the icing of your choice.
Pink Icing
  1. Mix all ingredients in a small bowl until smooth.
  2. Add more non-dairy milk if you want it thinner, add more powdered sugar if you want it thicker.
  3. Tip: For the raspberry juice, I defrosted about 1/2 cup of frozen raspberries. Once thawed, I placed them in a fine mesh strainer over a bowl and with the back of a wooden spoon pressed the raspberries down in the strainer so the juice seeped through.
Green Icing
  1. Mix all ingredients in a small bowl until smooth. Start w/ 1/4 tsp of kale juice (you can start with even less if you are worried about the flavor...and add more if you want it darker.
  2. Add more non-dairy milk if you want it thinner, add more powdered sugar if you want it thicker.
  3. Tip: I juiced 3-4 leaves of kale in a juicer. Store bought green juice should work as well.
Yellow Icing
  1. Mix all ingredients in a bowl until smooth. The turmeric is optional, but leaving it out will create a light peach color as opposed to light yellow.
  2. Add more non-dairy milk if you want it thinner, add more powdered sugar if you want it thicker.
  3. Tip: I defrosted some frozen peaches and pureed them in my blender.
Recipe Notes

Each batch of icing should be enough for 1 dozen cookies.

*The icing is not overly sweet and you can taste a bit of the kale/raspberry/peach/tumeric. Those flavors mellow out on day 2 once the icing is completely dry. The berry flavor remains the most pronounced. Personally, I don't like super sweet icing, so I really liked the slight undertone of earthiness from the kale and turmeric. If you are concerned about this - start with as little of the juice/powder as possible and only add if you want more vibrant color. Or you could certainly buy naturally dyed food coloring if you wish.

***If you double this recipe, do not simply double the icing ingredients. You'll have way too much liquid. You'll only need a tiny bit more of liquid for another 1/2 cup of powdered sugar. So start by adding just another tbsp and work up from there if necessary.

 

~Nutrition facts are per cookie.

 

 

Nutrition Facts
Gluten Free Thumbprint Cookies
Amount Per Serving
Calories 116 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 26mg1%
Potassium 2mg0%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin C 0.8mg1%
Calcium 30mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.