If you are like me, then you are probably always searching for new treats to make around Christmas. It is fun to surprise loved ones with a new recipe once in a while, especially around Christmas.
These chocolate thumbprint cookies are new to me, and they are the perfect Christmastime treat. They are soft, chewy and have the perfect balance of sweetness and chocolate flavor. Plus, with a dollop of colored frosting on top, they are completely festive and ready for the upcoming holiday season.
These cookies didn't turn out with as deep of an indent as I thought that they would, but it still worked to fill them with frosting, and I think they turned out pretty.
Gluten Free Chocolate Thumbprint Cookies
- 3 Tablespoons Water
- 1 Tablespoon Flaxseed Meal
- 1/2 Cup Butter
- 2/3 Cup Sugar
- 2/3 Cup Brown Rice Flour
- 1/3 Cup Cornstarch
- 1/3 Cup Cocoa Powder
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
- Heat water about 20 seconds in the microwave. Add flaxseed meal to it and set aside 10 minutes.
- In a medium size bowl whisk together rice flour, cornstarch, cocoa powder, xanthan gum and salt.
- In the bowl of your mixer, combine butter and sugar. Beat until fluffy.
- Add the flax-egg to the butter/sugar mixture and beat.
- Add the flour mixture while beating slowly. Beat until all combined.
- Refrigerate dough at least 20 minutes.
- Preheat oven to 350 degrees.
- Scoop dough by the rounded teaspoon. Form into balls and place on parchment lined baking sheets, using the tip of your finger to make an indent in each.
- Bake for 8 to 10 minutes. Cool and fill with frosting.
- Makes about 2 dozen cookies.
Adapted from this recipe.
What new recipes are you excited to try this Christmas season?