Butter and Strawberry Jam Thumbprint Cookies






2 dozen cookies


2 dozen cookies

Rich with butter, sweetened with maple syrup, incredibly delicious, these gluten free cookies are popular with kids of all ages.

Print Recipe


Preheat the oven to 350 degrees. Spread a teaspoon of butter on the cookie sheet and set aside.

In a food processor, grind the almonds into a coarse meal, transfer to a small bowl and set aside.

Now, add the rolled oats to the food processor and grind into a coarse flour. Add the almond meal, teff flour, cinnamon, and salt back into the work bowl of the food processor. Pulse 1-2 times to combine ingredients.

Slice the cold butter into 1” slices and add to the work bowl of the food processor. Process pulsing a couple of times until the mixture resembles coarse cornmeal.

Add the maple syrup and vanilla to the flour and butter mixture and pulse a few times for about a second each until the dough starts to hold together.

Using your hands, take a little of the dough out of the food processor, and make a walnut sized ball to make sure it holds together well. (You may need to add 1 more tablespoon syrup for the dough to hold together).

Make 24 walnut sized balls, and place on buttered cookie sheet about 1 inch apart.

Press thumb gently in the center of each ball to make space for the jam. Then fill each thumb print with about 1/2 teaspoon of jam.

Bake cookies for 12-15 minutes, or until golden brown. Remove from the oven and let the cookies cool for about 30 minutes before indulging.

Butter and Strawberry Jam Thumbprint Cookies pictured with fresh strawberries and a cup of coffee


1 cup organic almonds

1 cup organic rolled oats

1 cup ivory teff flour

1 teaspoon organic cinnamon

1/2 teaspoon sea salt

4 ounces or 1 stick organic, pasture raised cold butter, plus 1 teaspoon

1/2 cup organic maple syrup

1 teaspoon organic vanilla

4 ounces organic strawberry jam

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