Raspberry & Coconut Thumbprint Cookies

1. 1

   In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.

2. 2

   In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.

3. 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 minutes.

4. 4

   Preheat the oven to 160C/320°F.

5. 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. 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. 7

   Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.

8. 8

   Store in an airtight container and refrigerate (should last for up to 4 days).

No additional tips available.