An easy recipe for gluten-free thumbprint cookies. Fill with your favorite jam for a delicious Christmas cookie. Note: the dough needs to be chilled beforehand so is best prepared the night before. Yields 24 cookies, more if made smaller.
In a food processor, fitted with the steel blade, add the almond meal, buckwheat flour, rice flour, oats, sugar, salt, and baking soda and vanilla. Pulse once to combine. Then add the cream cheese, butter, and water. Process just until a smooth dough forms.
Place the balls ca. 5 cm apart on cookie sheet. Bake 18 to 20 minutes, until the cookies are browned on the bottom (you will see that the edges are golden brown, otherwise gently lift the edge of one of the cookies and peek at the bottom).
IMPORTANT: Be sure to rotate the cookie sheets from top to bottom AND front to back halfway through the baking time. This is important to ensure even baking.