Dairy, Egg and Peanut/Tree Nut Free Thumbprint Cookies are another adapted childhood favourite of mine!
The second half of dough made from Dairy, Egg and Peanut/Tree Nut Free Chocolate Chip Snowball cookies can be used to make and bake Dairy, Egg and Peanut/Tree Nut Free Thumbprint Cookies.
Two types of cookies from one batch of dough…perfect!
My favourite jam for the centre was either apricot or raspberry…these have been filled with my boys favourite jam…homemade strawberry.
Dairy, Egg and Peanut/Tree Nut Thumbprint Cookies
Prepare dough from Dairy, Egg and Peanut/Tree Nut Free Chocolate Chip Snowballs.
Roll a tablespoon full of dough into a balls. Set aside in a bowl.
Melt 2 tbsp of Earth Balance or measure canola oil into a small bowl.
Pour corn flake crumbs into another bowl.
Roll balls in melted Earth Balance or canola oil, dredge in corn flake crumbs and place on a silicone pad or parchment lined cookie sheet.
Using your thumb, gently press an indent in the middle of the cookie ball.
Tip 1: I put together a little thank you package for my neighbour/hairdresser for squeezing in my boys for a haircut this week. Thanks Char!
Tip 2: Cookies can be made ahead and frozen.
Tip 3: Cookie dough can be rolled out for cookie cut outs.
Tip 4: Cookies can also be filled with glazed cherries or some melted chocolate.
P.S. Do you have a childhood favourite cookie you have adapted for your specific food allergens?