Description
Gluten Free, Vegan and & Refined Sugar Free Option
These are not your typical thumbprint cookie, these are SAVORY thumbprint cookies- filled with a layer of cream cheese and then topped with a dollop of pepper jelly. Your favorite appetizer just got a whole lot better!
Ingredients
Scale
Savory Cookies:
- 2 cups almond flour
- 1/4 cup nutritional yeast
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter (or vegan butter)
- 1/4 cup water
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Pepper Jelly Toppings:
- about 4 oz cream cheese (or vegan cream cheese), room temperature
- about 1/2 cup pepper jelly
Instructions
- Preheat oven to 375F.
- Combine your dry cookie ingredients together in a bowl, stir to combine.
- Melt your butter, and then add that and the water to your dry ingredients. Stir until a dough forms.
- Roll your dough into 12 even sized balls, Using your thumb, gently create an indent in the dough (for these I made mine larger than usual so the bottom is fairly thin and I could fit a lot of topping – but not too thin that they break!).
- Bake on a cookie sheet lined with parchment paper for about 16 minutes, until edges are golden brown and they feel sturdy.
- Remove from oven and let cool enough so you can easily handle them. Add cream cheese to each, spreading around the bottom of the cookie (using room temperature cream cheese makes it easier to spread, you can also whip it a little beforehand if you want).
- Then dollop each cookie with some pepper jelly and serve!
Notes
The amount of toppings really just depend on how heavy-handed your filling is! But a block of cream cheese and a jar of pepper jelly will be more than enough.
For a vegan option – use vegan butter and vegan cream cheese
For a refined sugar free option, you will need to find a pepper jelly that does not have sugar in it.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Appetizers
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie