Raspberry Almond Thumbprint Cookies

• 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 180u0b0C or 356u0b0F. 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.

raspberries, water, maple syrup, flour, flour, vanilla powder, cinnamon, baking soda, coconut oil, honey, egg

Taken from tastykitchen.com/recipes/breads/raspberry-almond-thumbprint-cookies/ (may not work)