Delicious cookies filled with a simple, raspberry jam. Ready in minutes and all free from: gluten, grains, dairy and refined sugar-free.
For the jam:
2 cups (250g)Fresh raspberries
Freshly squeezed orange juice (1 orange)
Orange zest (1 orange)
2 tablespoonsRaw honey
For the cookies:
2 cups Blanched Almond Flour
4 tablespoonsRaw honey
4 tablespoonsCoconut oil, melted
2 teaspoonsVanilla extract**No added sugar
Pinch of sea salt
Begin by making the jam. Place all the jam ingredients in a pot on a medium-low heat and simmer for 15-20 minutes, stirring often.
While the jam is cooking, prepare the cookies. Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
Blend all the cookie ingredients well in a food processor until a dough ball forms. You can either make 10 larger biscuits or more smaller ones. I used a tablespoon to scoop out dough balls then rolled them in between my hands. Place them on a baking tray lined with parchment paper.
Flatten the balls with the palm of your hands.
Using your thumb (hence the name) make an imprint in each cookie large enough to fit a teaspoon of jam.
Spoon a little jam into the centre of each cookie. Bake for 7-10 minutes until golden brown. These cook really quickly because they are so small so watch them carefully from 7 minutes!