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Try This: Sweet Freedom Bakery’s Thumb Print Cookies

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These cookies are a delectable and guilt-free summer treat.

Whether hosting a party or heading to a potluck, you can’t go wrong with an allergen-friendly treat. Specializing in vegan and gluten, soy and dairy-free desserts, Sweet Freedom Bakery shares the recipe for its classic thumb print 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.