Raspberry & Coconut Thumbprint Cookies

September 24, 2017


Author Notes: These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea.
The recipe can be found here - http://www.mynutricounter.com/recipe-raspberry-cookies/
Nikki Brown

Serves: 14

Ingredients

For the biscuit base:

  • 175 grams ground almonds
  • 25 grams coconut flour
  • 5 tablespoons coconut oil
  • 80 grams honey
  • 1 teaspoon baking powder
  • 1 piece egg
  • 1 teaspoon almond extract

For the filling:

  • 100 grams raspberries
  • 2 teaspoons honey
In This Recipe

Directions

  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. 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. Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
  5. Store in an airtight container and refrigerate (should last for up to 4 days).

More Great Recipes:
Coconut|Honey|Raspberry|Vegetarian|Dessert|Snack

Reviews (2) Questions (0)

2 Reviews

China October 30, 2017
Hi, Was going to make this tonight but ....the directions mention an egg and almond extract but neither are listed in the ingredients list. Please confirm how much of each.<br /><br />thank you,
 
Author Comment
Nikki B. November 3, 2017
Hello :)<br /><br />Thanks for your message!<br />We're sorry for missing these ingredients out, they have now been added.