Freda’s thumbprint cookies

(Gluten and Dairy Free)

Makes 24



100g caster sugar
100g light soft brown sugar
140g dairy free spread
1 egg
½ tsp vanilla essence
60g gluten free plain flour
80g coconut flour
250g Freda’s Crunchy Original peanut butter
½ tsp bicarbonate of soda
¼ tsp xanthan gum
Chopped peanuts
Jam (your favourite flavour)


  1. Cream together the sugars and the dairy free spread. Beat in the egg and vanilla essence. Fold in the remaining ingredients. Chill for 2 hours.
  2. Roll into 3cm balls. Dip each ball into the chopped peanuts and place on a tray lined with parchment paper.
  3. Press your thumb into each ball to make an indent and fill with jam. Bake at 180C fan for 15 minutes.
Biscuits 2

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