It is unclear where exactly the thumbprint cookie originated, partly because of the wide variations in both the cookie and filling. This particular type resembles the Swedish pastry hallongrottor, "raspberry caves," a molded vanilla cookie filled with raspberry jam.
The dough can be made well ahead of time and frozen. They make convenient and crowd-pleasing bite-sized finger-food for parties, though you may want to double or triple the recipe.
Makes 16 small cookies
Total time: 45 minutes
1/2 cup almond flour1-1/2 cups gluten-free rolled oats
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup maple syrup
1 tablespoon vanilla
a few tablespoons jam (such as raspberry or blackberry)
Blend the rolled oats in a food processor or blender until moderately fine. Whisk together the ground oats, almond meal, and salt in a large bowl. In a separate bowl, mix together the oil, syrup, and vanilla. Pour the wet ingredients into the dry and stir until thoroughly combined, using your hands if necessary. Refrigerate 15-20 minutes.
Preheat oven to 350°F. Roll the dough into small balls, about the size of golf-balls, and flatten them slightly between your hands. Set them on a greased cookie sheet, and indent the center with your thumb or the back of a half-teaspoon. Fill the center of each with up to a teaspoon of jam. Bake for 14-16 minutes, or until the edges start to brown.