Raspberry Almond Thumbprint Cookies Recipe

Name: Raspberry Almond Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces, weight Fresh Or Frozen Raspberries; 2 Tablespoons Water; 1 teaspoon Maple Syrup; 1-1/2 teaspoon Corn Flour; 1-1/2 cup Almond Flour; 1/2 teaspoons Vanilla Powder Or Extract; 1/2 teaspoons Cinnamon; 1/2 teaspoons Baking Soda; 3 Tablespoons Flaxseed; 1-1/2 Tablespoon Coconut Oil; 2 Tablespoons Honey; 1 whole Egg Or Flax Egg (1 Tablespoon Flaxseed Mixed With 2 Tablespoons Water)

Servings: persons

7 ounces, weight Fresh Or Frozen Raspberries
2 Tablespoons Water
1 teaspoon Maple Syrup
1-1/2 teaspoon Corn Flour
1-1/2 cup Almond Flour
1/2 teaspoons Vanilla Powder Or Extract
1/2 teaspoons Cinnamon
1/2 teaspoons Baking Soda
3 Tablespoons Flaxseed
1-1/2 Tablespoon Coconut Oil
2 Tablespoons Honey
1 whole Egg Or Flax Egg (1 Tablespoon Flaxseed Mixed With 2 Tablespoons Water)

1
Add raspberries to a small saucepan over low heat with the water. Gently heat berries until they start to break down and form a liquid. This should take around 5 minutes. Add maple syrup and mix well.
2
Gradually add the corn flour and stir well until raspberry coulis begins to thicken slightly. Take off heat and allow to cool.
3
Add almond flour, vanilla, cinnamon, baking soda and flaxseed to a large mixing bowl. Mix coconut oil and honey together and pour into the bowl with the dry ingredients.
4
In a small bowl, beat egg (or mix flax egg) and pour into the mixing bowl. Mix all of the ingredients together until well combined.
5
Take a small amount of the mixture and roll into a ball. Place the cookie on a baking tray lined with greaseproof paper. Repeat the process with the remaining mixture.
6
Place cookies in the fridge for around 1 hour to allow the mixture to become firm. Take the cookies out of the fridge and place a thumbprint in the centre of each one.
7
Preheat oven to 180u00b0C or 356u00b0F. Put cookies in the oven to bake for 12-15 minutes or until golden. Once the cookies have cooled, spoon a small amount of the raspberry coulis into the centre of the cookies.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces, weight Fresh Or Frozen Raspberries, 2 Tablespoons Water, 1 teaspoon Maple Syrup, 1-1/2 teaspoon Corn Flour, and more.

Yes, Raspberry Almond Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Thumbprint Cookies

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