Click here to printChocolate Raspberry Thumbprint Cookies
These cookies are everything you want in a cookie and more! A rich and fudgy cookie, a sweet fruit centre and a chocolate drizzle to cap it all off. These keep best in the fridge or freezer and taste delicious served either chilled or at room temperature.
ingredients
Chocolate cookie dough
- ½ cup wholegrain flour (such as buckwheat, oat)
- 1 ½ cups almond meal
- ⅓ cup Coconut Oil
- 3 tbsp Coconut Nectar
- ¼ cup Cacao Powder
Raspberry chia jam
- 1 cup fresh or frozen berries
- 1 tbsp water
- 1 tbsp Chia Seeds
- 2 tsp Coconut Nectar
- ½ tsp Vanilla Powder
Extra
- Melted Dark Chocolate, to serve
method
- Step 1 :To make the jam, place berries, water, vanilla and coconut nectar in saucepan over low to med heat and mash with fork or potato masher as the berries start to thaw.
- Step 2 :Once completely heated and fairly smooth, stir through the chia seeds and leave to cool at least half an hour before serving - the mixture with thicken up and the seeds soften as it cools.
- Step 3 :While the jam is setting, make the cookie dough. Preheat the oven to 180 (170 fan forced).
- Step 4 :Combine the flours and raw cacao and mix until well combine. Mix in the melted coconut oil and coconut nectar and mix well.
- Step 5 :Use a teaspoon to scoop out small amounts of dough and roll into a ball. Press down with your thumb to create an indent in each one.
- Step 6 :Place on a lined baking tray. Spoon a teaspoon of chia jam into the indentation in each cookie.
- Step 7 :Bake for 10 minutes. Allow to cool on tray 10 minutes before removing and cooling completely on a cooling rack.
- Step 8 :Once completely cool, drizzle with melted dark chocolate.
Article printed from Loving Earth: https://lovingearth.net/