Indulge your sweet tooth with a delightful twist on traditional cookies: Gluten Free Vegan Quince Jelly Thumbprint Cookies, or Pepas de Membrillo! These charming little treats are not only easy to make but also bursting with flavor, thanks to the luscious quince jelly that fills each thumbprint. Perfect for a cozy afternoon snack or a stunning addition to your dessert table, these cookies are a must-try for anyone seeking a guilt-free yet delicious treat. With just a handful of wholesome ingredients, you can whip up a batch of 20 scrumptious cookies in under 40 minutes. Ready to impress your friends and family? Let’s dive into this irresistible recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 20 cookies
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup quince jelly
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the gluten-free all-purpose flour and almond flour, whisking together to ensure even distribution and remove any lumps.
- Add the melted coconut oil, maple syrup, vanilla extract, and salt to the flour mixture. Mix thoroughly with a wooden spoon or spatula until a cohesive, slightly crumbly dough forms.
- Using clean hands, gently knead the dough for 1-2 minutes to help it come together. If the dough seems too dry, add a small amount of coconut oil or maple syrup.
- Scoop out small portions of dough (about 1 tablespoon each) and roll into smooth balls using your palms.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for slight spreading.
- Using your thumb or the back of a rounded measuring spoon, create a well in the center of each cookie, pressing gently to form an indentation.
- Carefully spoon the quince jelly into each thumbprint, filling the wells without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until the edges of the cookies are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to allow them to firm up.
- Carefully transfer the cookies to a wire rack to cool completely. The quince jelly will set as the cookies cool.
- Once fully cooled, store the cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Choose Quality Ingredients: Since this recipe is simple, the quality of your ingredients matters. Opt for a high-quality gluten-free all-purpose flour and pure maple syrup for the best flavor.
- Adjusting Consistency: If your dough feels too dry, don’t hesitate to add a little more melted coconut oil or maple syrup to achieve the perfect consistency. A slightly crumbly dough is ideal for these cookies.
- Experiment with Fillings: While quince jelly is traditional, feel free to experiment with other fruit jams or preserves if you want to mix things up! Raspberry or apricot would make delightful alternatives.
- Perfecting the Thumbprint: When creating the indentation, be gentle to avoid breaking the cookie. A rounded measuring spoon works well for making uniform wells.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents crumbling.
- Storage Tips: Store your cookies in an airtight container at room temperature, and separate layers with parchment paper to keep them from sticking together.
- Serving Suggestions: These cookies are perfect on their own, but you can also pair them with a cup of tea or coffee for a delightful afternoon treat!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 0mg
