GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO

The idea for these raspberry thumbprint cookies came from having an abundance of raspberries in the fridge on the brink of going off. That, and I had a massive craving for something sweet (shocker!). I will never forget the day I made these raspberry thumbprint cookies for the first time. It was the day that hurricane Ophelia hit Ireland. I woke up early to start my baking before the inevitable happened. We lost power and water…for a week! That night, as we gathered around the candles, as least we had some delicious snacks!

This recipe might seem like a lot of work because you need to make a raspberry jam but it’s actually  super easy and quick. These cookies have a definite Christmas feel about them. Ok, maybe it’s just the red colour but I think they could make a really cute Christmas gift. I’m all about food gifts the last few years. People seem to really appreciate receiving something cooked with love. I guess food gifts are important to me now because since beginning SCD, I spend so much time cooking. Sometimes I forget that not everyone is as food-obsessed as me!

I love experimenting with new SCD snacks. You’ll rarely see me enjoying the same snacks from week to week. Time consuming? Sure. But so worth it. I love nothing more than surprising my husband with another healthy treat to try. Honestly, he’s quite baffled at the variety of my diet now. I remember when I first went gluten, grain and refined sugar-free. I spent my days anxious wondering “what would I eat?”. Now, two years later, I look forward to every meal. I don’t eat to live, I LIVE to eat! I am so grateful for that.

Print Recipe

Raspberry Thumbprint Cookies

Delicious cookies filled with a simple, raspberry jam. Ready in minutes and all free from: gluten, grains, dairy and refined sugar-free.

Prep Time

10 minutes

Cook Time

30 minutes

Servings

cookies

Ingredients

For the jam:

• 2 cups (250g) Fresh raspberries
• Freshly squeezed orange juice (1 orange)
• Orange zest (1 orange)
• 2 tablespoons Raw honey

For the cookies:

• 2 cups Blanched Almond Flour
• 4 tablespoons Raw honey
• 4 tablespoons Coconut oil, melted
• 2 teaspoons Vanilla extract* *No added sugar
• Pinch of sea salt

Prep Time 10 minutes Cook Time 30 minutes Servings cookies Ingredients For the jam: 2 cups (250g) Fresh raspberries Freshly squeezed orange juice (1 orange) Orange zest (1 orange) 2 tablespoons Raw honey For the cookies: 2 cups Blanched Almond Flour 4 tablespoons Raw honey 4 tablespoons Coconut oil, melted 2 teaspoons Vanilla extract* *No added sugar Pinch of sea salt

Instructions

1. 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.
2. While the jam is cooking, prepare the cookies. Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
3. 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.

   
4. Flatten the balls with the palm of your hands.

   
5. Using your thumb (hence the name) make an imprint in each cookie large enough to fit a teaspoon of jam.

   
6. 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!

   

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