Raspberry & Coconut Thumbprint Cookies

READY IN: 28mins
YIELD: 14 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
  • In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
  • Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
  • Preheat the oven to 160C/320°F.
  • Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
  • Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
  • Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
  • Store in an airtight container and refrigerate (should last for up to 4 days).
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