Gluten Free Sunbutter Thumbprint Cookies – a delicious recipe with flour, xanthan gum, baking soda, salt, unsalted butter, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350'F. Line a cookie sheet with parchment paper.
2
Mix dry ingredients together.
3
In a separate bowl, cream butter until white. Add sugar and honey and beat until fluffy. Add Sun butter and blend.
4
Slowly incorporate dry ingredients into mixture. Cover and allow dough to sit in a cool place for 1 hour.
5
Using a medium-size or smaller ice cream scoop, scoop out dough and roll each one in sugar. Place sugar-coated balls on prepared cookie sheet.
6
Press your thumb or index finger into the center of each ball. Fill indentation with jam of choice.
7
Bake in preheated oven for 8 to 10 minutes. Cookies will seem under-baked. Leave them on cookie sheet for 5 minutes. Then transfer to cooling rack.
8
*TIP SunGold Sunbutter, made with sunflower seeds, is available at www.sunbutter.com.
1014
kcal
Calories
69
g
Fat
96
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour (Gluten Free), 3/4 teaspoon xanthan gum, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Gluten Free Sunbutter Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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