gluten-free thumbprint cookies

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 flour

1-1/2 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.