Prep Time : 00h 25
Cooking Time : 00h 00
Servings Number : 15 people
These gluten-free thumbprint cookies are quite the treat!
Ingredients
- 1 3/4 cups finely chopped pecans
- 1/2 cup rolled oats
- 1/2 cup buckwheat flour
- 1 1/2 tablespoons arrowroot, cornstarch, or potato starch
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/3 teaspoon salt
- 5 tablespoons butter, at room temperature
- 1/3 cup maple syrup
- 1 egg, separated
- <a href=/search/?q=preserves>[[Chukar® Preserves]]</a>
Method
- Preheat oven to 350°F.
- Cover a baking pan with parchment paper and spread chopped pecans over the top.
- Roast pecans for a few minutes in the oven until lightly toasted.
- In a blender or food processor, blend the oats and half the pecans into a coarse flour.
- Add the rest of the dry ingredients.
- In a separate bowl, beat butter, maple syrup, and egg yolk until fluffy.
- Add the dry ingredients to the egg mixture and stir until a dough forms.
- Divide the dough into 15 portions and roll each into a ball. Add a bit of water if the dough has trouble holding together.
- Whisk the egg white in a bowl and dunk each ball into it. Roll the balls in the remaining chopped pecans and place on a
- Make an indentation in each ball with your thumb. Fill with 1-2 teaspoons of <a href=/search/?q=preserves>[[Chukar® Preserves]]</a>.
- Bake 10-14 minutes. Let cool slightly and then move to a wire rack to cool completely.