Gluten and Dairy Free Cranberry Thumbprint Cookies

Easy Gluten and Dairy Free Cranberry Thumbprint Cookies!

How To Make Gluten and Dairy Free Cranberry Thumbprint Cookies!

I have the easiest gluten and dairy free cranberry thumbprint cookie recipe to share with you today! I love cranberry anything this time of year and these are a perfect sweet little treat! I am joining Kristen from Ella Claire & Co. to share Christmas cookie recipes so make sure to go check them out below too!

To make these cookies you will want to make my cranberry filling recipe here (it is the same as what I use in the Cranberry Crisp) and let it cool completely.

Next you will want to bake up the cookies with:

3/4 cup almond flour
3/4 cup arrowroot powder
2 tbsp. coconut flour
1/2 tsp. baking powder
1/4 coconut sugar
1/2 tsp. cinnamon
1 egg
3 tbsp. milk
2 tbsp. maple syrup

Begin by mixing all the dry ingredients together. Mix the wet in a separate bowl and then combine the wet/dry. You want this to be a stiffer dough so it holds it shape. They will be a bit doughy but I actually really liked them this way! Set the oven to 350 degrees. Scoop out (with a cookie scoop) balls onto parchment paper. Let cook for 11-12 minutes. Take them out and quickly use a spoon to press down a circular indent so that they filling can sit inside. Let cool and then carefully spoon in the cranberry filling. So simple!