Raspberry & Coconut Thumbprint Cookies
By: Nikki Brown
Published: Saturday, September 23, 2017 - 2:38am

Ingredients




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

Preparation

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).

About

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!