Gingerbread Thumbprint Cookies with Icing

These Gingerbread Thumbprint Cookies are made with almond flour and sweetened with maple syrup. Filled with an easy cream cheese icing.  Gluten-free thumbprint cookies perfect for Christmas and the holiday season!


Almond flour Coconut  oil Maple syrup Molasses Pure vanilla extract Ground ginger, cinnamon, nutmeg, and cloves Dairy-free cream cheese


STEP 1: Whisk together the wet ingredients. Add the dry ingredients to the wet. Stir until dough forms.

STEP 2: Roll dough into balls and place on baking sheet. Press an indention into the center of each cookie with your index finger. Bake for 12-14 minutes.

STEP 3: Combine frosting ingredients into a smooth mixture. Fill cooled cookie centers with cream cheese frosting.

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