Raspberry & Coconut Thumbprint Cookies

Name: Raspberry & Coconut Thumbprint Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 14 cookies
Cuisine: English
Ingredients: 175 g ground almonds; 25 g coconut flour; 5 Tbsp coconut oil; 1 medium egg; 80 g honey; 1 tsp almond extract; 1 tsp baking powder; 100 g raspberries; 2 tsp honey

By Shy Strawberry
@MyNutriCounter

These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea.

These mini biscuits are also grain free, gluten free and free from refined sugar. Hope you enjoy!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

14 cookies

Prep:

20 Min

Cook:

8 Min

Method:

Bake

Ingredients

175 g

ground almonds
25 g

coconut flour
5 Tbsp

coconut oil
1 medium

egg
80 g

honey
1 tsp

almond extract
1 tsp

baking powder
100 g

raspberries
2 tsp

honey
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How to Make Raspberry & Coconut Thumbprint Cookies

Step-by-Step

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 mins.
Preheat the oven to 160C/320F.
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).