Whether hosting a party or heading to a potluck, you can’t go wrong with an allergen-friendly treat. Specializing in vegan, gluten-free, soy-free and dairy-free desserts, Sweet Freedom Bakery (now closed) shares the recipe for its classic thumbprint cookies. Choose a fruit filling like raspberry, mixed berries, lemon, peach or apricot for a sweet seasonal treat.
2 ¾ cups brown rice flour
1 ½ cup garbanzo-fava flour
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 teaspoon sea salt
1 1/4 cups coconut sugar, plus more for sprinkling
1 cup coconut oil, melted
2 tablespoons vanilla extract
1 cup coconut milk
1 jar of fruit puree
Preheat oven to 375º F.
Line a large baking sheet tray with parchment paper.
In a large bowl, combine brown rice flour, garbanzo-fava flour, baking soda, cream of tartar and sea salt.
In a large standing mixer bowl fitted with a paddle attachment, combine coconut sugar, oil, and vanilla extract until well mixed.
On low speed, add the flour mixture and coconut milk alternately, a little at a time, until well mixed, about 3 minutes.
Using a #30 size cookie scoop (about two level tablespoons), measure and then place dough on parchment-lined baking sheet tray, leaving 3 inches between cookies.
Using the back of the scoop, make a deep indentation in the center of each cookie. Tip: dipping the scoop in water helps keep it from sticking to the dough.
Fill each indentation with a heaping teaspoon of the fruit puree of your choice.
Sprinkle the edges of the cookies with coconut sugar.
Bake for 7 minutes, then rotate 180º and bake for an additional 5 minutes. A single recipe yields about 17 cookies.