Orange Hazelnut Thumbprint Cookies (gluten-free + vegan)

Hazelnuts are abundant here in the Pacific Northwest, often scattered beneath trees like hidden treasures. When my children were little, they’d gather them during autumn walks—tiny gifts from the forest floor that sparked endless imagination and play. In this recipe, hazelnut meal forms the base of a tender, naturally gluten-free cookie with a rich, toasty flavor. You can easily make your own by grinding whole hazelnuts in a food processor, or purchase it online—just be sure to store it in the fridge or freezer to maintain freshness. The thumbprint center invites creativity: use your favorite jam, from vibrant raspberry to tart sour cherry. I often use fruit-sweetened jams from Bionaturae or spoon in my own homemade, honey-sweetened preserves made from summer’s harvest. Apricot jam is my personal favorite—it adds a sunny brightness that pairs beautifully with the earthy hazelnuts.