Gluten Free Chocolate Almond Thumprint Cookies

Last Friday I wanted to bake chocolate cookies after school. We were out of butter, so I couldn't bake cookies that would contain butter. I talked it over with my mom and then we came up with these chewy thumbprint cookies, which are made with ground almonds and egg white instead of flour and butter. They turned out more than delicious, and they are so easy to make! I'm definitely going to make them more often.

Makes 24 cookies

7 oz/200 g sugar, 7 oz/200 g ground almonds, 4 tbsp cocoa powder (plus extra for dusting), 2 egg whites, apricot jam (for the filling)

Extra: 2 cookie sheets, parchment paper

1 Preheat the oven to 350F/175C. Line 2 cookie sheets with parchment paper. Mix the sugar, ground almonds and cocoa in a bowl. Add the egg whites and mix until you have a sticky dough.

2 Divide the dough into 24 tiny balls and place them about 2 inches (5 cm) apart on the cookie sheets.

3 Wet your thump and press a well into the center of each cookie.

4 Fill each cookie with about 1/2 a teaspoon of jam.  Bake the cookies 12-13 minutes in the oven, rotating the sheets about halfway through baking.

5 Let stand for 5 minutes and transfer to a wire rack. The cookies firm up as they cool. Dust lightly with cocoa before serving.