Real Recipes From Real Home Cooks ®

raspberry & coconut thumbprint cookies

Recipe by
Shy Strawberry
London

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!

yield 14 cookies
prep time 20 Min
cook time 8 Min
method Bake

Ingredients For raspberry & coconut thumbprint cookies

  • 175 g
    ground almonds
  • 25 g
    coconut flour
  • 5 Tbsp
    coconut oil
  • 1 md
    egg
  • 80 g
    honey
  • 1 tsp
    almond extract
  • 1 tsp
    baking powder
  • 100 g
    raspberries
  • 2 tsp
    honey

How To Make raspberry & coconut thumbprint cookies

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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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