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Raspberry & Coconut Thumbprint Cookies

Prep Time20 minsCook Time10 minsTotal Time30 mins

 For the biscuit base:
 
 175g/6oz ground almonds
 25g/1oz coconut flour
 5 tbsp. coconut oil
 1 medium egg
 80g/3oz honey
 1 tsp. almond extract
 1 tsp. baking powder
 
 For the filling:
 
 100g/3.5oz raspberries
 2 tsp. honey
1

In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.

2

In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.

3

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 mins.

4

Preheat the oven to 160C/320F.

5

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.

6

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.

7

Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.

8

Store in an airtight container and refrigerate (should last for up to 4 days).

Nutrition Facts

Serving Size 14 cookies