My favorite things in the world usually contain all-purpose flour…cookies, cakes, pies, brownies, croissants, and deep fried coatings, among other things.  So, can you imagine my complete and utter dismay when it was recently discovered that I am gluten intolerant?!  Being completely ignorant of gluten-free cooking, I all but took to my bed.  Think about it…I can no longer make a mad dash upon seeing Krispy Krack’s “Hot Now” sign.

After wallowing in self pity and considering having my name placed on the Mount Olive Baptist Church sick and shut in list, I realized that this might not be so bad.  Surely, I’ll loose weight from lack of my favorite indulgences.  Also, I love a challenge and this will give me the challenge of learning new ways to bake.

After researching and baking, I have a gluten free recipe to share.  I created lime thumbprint cookies with creamy lime filling.  Coconut flour, almond meal, and gluten-free quick oats* combine as my “usual all-purpose flour” to create these delicious cookies.  Seriously Delicious!

*Oats are actually gluten free but, upon doing my research, I found that they usually become cross contaminated with gluten.  This occurs when companies process oats in the same facilities as wheat and other glutenous grains or when they are grown in fields near other glutenous plants.  So, to be on the safe site, purchase oats that are labeled “gluten free”.

After making and chilling the dough, cut into 1-inch squares and roll into balls…it’s like cold Play Doh!

Place on parchment lined baking sheet, slightly flatten dough balls and use thumbs to create wells.

Once baked, transfer cookies attached to parchment to cooling rack…Quickly re-press centers that rose during baking.

Fill ’em up!

Lime Thumbprint Cookies(Gluten Free)
Makes 2 dozen cookies

Cookie Dough:
1/2 cup gluten free quick oats
1/2 cup coconut flour
1/2 cup almond meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup(1 stick) unsalted butter, cold and cut into small pieces
1 egg
1 teaspoon lime zest*
1 teaspoon vanilla extract

Filling:
2 cups confectioners sugar
2 ounces cream cheese, softened
1/2 teaspoon lime zest *
2 tablespoons lime juice*
1/2 teaspoon vanilla extract

* 1 lime created the zest and juice for this recipe

In a food processor pulse oats, coconut flour, and almond meal until oats are a fine powder, about 1 minute.  Add baking soda, salt, and sugar and pulse to incorporate, about 10 seconds.  Add butter and pulse until crumbly, about 20 seconds.  Add egg, lime zest, and vanilla and process until dough forms, about 15 seconds.  Remove dough from processor, divide into 2 pieces, wrap with plastic wrap, and refrigerate until ready to bake, at least 1 hour.

When ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment until ready to use.  Working with one piece of dough, cut into 12 pieces(about 1 inch each) and roll into balls.  Transfer balls to the parchment lined baking sheet, placing them 2 inches apart.  Flatten slightly and indent centers with thumb, making even wells.  Bake for 12 minutes, pull parchment sheet with cookies attached onto wire rack to cool cookies.  Re-press centers that have risen during baking.  Repeat process with remaining dough.

In a large bowl, beat together the confectioners sugar, cream cheese, and lime zest, creating a thick pasty mixture.  Carefully add lime juice and vanilla extract, blending until smooth.  Spoon mixture into cookies to fill.