Cinnamon Apple Thumbprint Cookies

The most satisfying gluten-free Apple Cinnamon Thumbprint Cookies that are soft and chewy, filled with spiced apple jelly and drizzled with maple icing for the reliable fall dessert!

You guys, it is officially FALL and A cook could not be more excited! A cook keep making the most of this season here in Virginia while the weather is absolutely reliable and the foliage on the trees starts changing from green to all those beautiful golden colors. Pumpkin patches, wineries, boots and scarves, it is seriously the best! Apple picking is always a must because there is just no

One reason A cook keep making these cookies, aside from the fact that they taste absolutely notable, is how straightforward they are to make!

What goes in

• 1 1/2 cups almond flour
• 1/2 cup oat flour, whole wheat flour or all-purpose flour will work as well
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup unsalted butter, room temp (or 1/4 cup coconut oil in solid form)
• 1/4 cup maple syrup
• 2 tablespoons apple butter, optional addition
• 1 teaspoon vanilla extract
• 1 egg white
• 1/2 cup walnuts, finely chopped
• 1/4 cup apple jelly
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon water

How it comes together

1. Use a wide bowl, whisk together almond flour, oat flour, baking soda, cinnamon and nutmeg; hold nearby.
2. In the bowl of your stand mixer, cream together butter (or coconut oil), maple syrup, apple butter and vanilla extract. Slowly add in the flour mixture until combined and a nice dough forms. Cover bowl and chill the dough in the fridge for 30 minutes.
3. Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats.
4. Using a small cookie scoop, roll dough into about 20 balls. Add egg white to a small bowl and the chopped walnuts in another small bowl, creating an assembly line with the egg wash first, then walnuts and then the cookie sheet.
5. Dip each ball into the egg wash and then roll it in the chopped walnuts, shaking off any excess. Place the ball on the cookie sheet and repeat this process for all the cookies.
6. Using a 1/2 teaspoon measuring spoon or your finger, make a well in the center of each cookie by lightly pressing down. Then use that 1/2 teaspoon to fill each cookie with spiced apple jelly (or jelly of your choice).
7. Place cookies in the oven and bake for 15 to 18 minutes, or until the edges are lightly brown. Remove cookies from oven and let them sit on the pan for an additional 5 minutes before transferring to a wire rack to cool. The cookies will still be really soft when they come out of the oven, but that is okay!
8. While the cookies cool you can make the maple icing. In a small bowl, whisk together powdered sugar, maple syrup and 1/2 teaspoon of water until smooth. Drizzle maple icing over each cookie and enjoy!

Keep in mind

Store these cookies in an airtight container for 3 to 4 days.