We know you'll love these orange thumbprint cookies, made with a mix of three gluten-free flours and topped with refreshing orange marmalade.
Our orange thumbprints are buttery, sweet, fruity and absolutely melt in your mouth. Crumbly cookie dough, with a slightly coconut taste, pairs great with the citrus aroma from grated orange zest and orange marmalade.
These cookies are completely gluten-free thanks to the millet, almond and coconut flours we used in the recipe. The combination of these flours, along with demerara sugar, makes them super tasty and gives them a nice crumbly texture.
Millet flour is the base with its mild flavour and fine texture while almond flour adds nuttiness to the cookies. A small amount of coconut flour adds a scent of this tropical flavour to the cookies which goes well with the orange aroma. Each of these flours can be found at organic food stores.
Place the softened butter and demerara sugar in a large bowl and beat with an electric hand mixer on a medium speed for a few minutes. You will notice that demerara sugar has coarse texture and won't dissolve completely once combined with butter. Add the egg, vanilla extract and grated orange zest and beat on a high speed for 2 - 3 minutes.
Add half of the flour and mix on a low speed for a minute, then add the rest and beat for another minute. The dough will be soft and sticky. Place it in the fridge for about 20 minutes, so it can set and the coconut flour has time to absorb liquid.
Scoop out rounded tablespoons of dough and roll into a ball. You can also use a small cookie scoop to measure the dough, which makes it really easy to get uniformly sized cookies. Place the balls on a prepared baking tray and gently press the thumbprint into each ball. Instead of using your thumb, you could also use the handle of a wooden spoon.
Bake the cookies for 5 minutes, then remove the tray from the oven. You will notice that the cookies have puffed up and lost some of indentation, so use the end of spatula to make an indent again into the warm cookies. Use a teaspoon to top each cookie with some orange marmalade.
Return to the oven and bake for another 4 - 5 minutes or until the cookies start to become lightly brown. At this point, they will be very soft, so leave them on the baking tray for another 4 - 5 minutes before transferring them to a wire rack to cool completely until serving.
For these cookies we used orange marmalade but feel free to use any other marmalade or jam of your choice - strawberry, blueberry, mixed berry, apricot, peach... We think that they would also be great filled with lemon or orange curd!
These gluten-free cookies stay fresh in an airtight container for 3 - 4 days. Baked cookies freeze well - up to 3 months. Cookie dough freezes well too, up to 3 months. Allow the dough to thaw overnight in the fridge then continue to bake them.
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