Every year, for the Christmas holiday, my mom and grandmother would make a variety of beautiful and tasty cookies for us to enjoy during the holiday season. Mom would stack them high on beautiful platters, in the formal dining room, for us to enjoy. One of my favorite cookies is the jam thumbprints cookies. This season, my goal was to try to recreate them, into a GF version. I found this simple recipe from A Sweet Spoonful while searching Pinterest. As always, I feel that simple ingredients make the best foods, so I gave it a try, with a few adaptions.
The base of these cookies is buckwheat flour. This earthy, nutty flour has a slightly grainy texture, almost sandy and is naturally GF.
Since the only moisture in the batter comes from the butter and egg yolks, I decided to add chopped up chocolate chips to the batter, to distribute more oil and hopefully, promote more moisture into the cookie.
I also used maple syrup, instead of sugar, to boost the moisture content. I used my hands to incorporate all of the ingredients. The dough turned out perfect.
Now the fun begins! Roll the dough into hefty, 1 tablespoon sized balls. Carefully, make a thumbprint mark on each ball.
Then, dip each cookie into the reserved egg whites, then into shredded coconut (nuts would work well too). The egg whites act as a glue for the coconut. Then add a single chocolate chip to the thumbprint in each cookie. Now, they are ready to bake!
Note, because there’s maple syrup in the recipe, the bake time was reduced significantly, to reduce excessive browning.
My oven runs hot, so they only took 12 minutes to bake. You know they are ready when the coconut just starts to lightly brown. Aren’t they beautiful!?
Though the added chocolate and maple syrup add moisture, these tend to retain a dry texture, so they are best enjoyed, fully cooled with a hot cup of coffee or tea;) Next time, I might use melted butter or coconut oil as the “glue” for the topping.
- 1/2 cup (4 ounces) room temperature unsalted butter
- 1/3 cup maple syrup
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/3 cup buckwheat flour
- 1/4 cup chopped chocolate chips
- 1/4 cup shredded coconut
- Extra chocolate chips for garnish
- Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
- In a medium bowl, cream the butter and maple syrup together, using your hands. Add the egg yolks, vanilla extract, salt and flour. Mix well and knead together a few times with your hands to further incorporate the dough. Add chopped chocolate chips.
- Roll dough into 1 TBS sized balls.
- Whisk the egg whites. Place coconut shallow bowl.
- Place balls on baking sheet and using your thumb, press lightly, forming a thumbprint. Carefully place each cookie in egg whites and then dip in the coconut. Place a chocolate chip into each thumbprint.
- Bake for 12-15 minutes or until the coconut has turned a golden brown. The cookies should feel soft and they will firm up as they cool. Cool on cookie sheet for 15 minutes.