Ingredients
- 1/2 cup coconut flour.
- 1/4 cup almond meal.
- 1 teaspoon cinnamon.
- 1/4 teaspoon baking powder.
- pinch of salt.
- 1 egg.
- 1/4 cup coconut oil.
- 1/2 teaspoon vanilla extract.
- 1/4 cup rice malt syrup.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 degrees and Line a baking try with greaseproof paper.
2. Combine all dry ingredients in a small bowl and stir to combine.
3. Place all wet ingredients in a separate large bowl and whisk to combine.
4. Add dry ingredients and mix until well combined.
5. Take teaspoonful amounts and roll into balls in the palm of your hand. Place on baking paper and gently press thumb in the centre to create a well.
6. Fill thumbprint with our Raspberry Chia Jam.
7. Bake for 10-12 minutes until slightly golden.
These simple Thumbprint Cookies are filled with fructose-free Raspberry Chia Jam that makes them extra yummy!
Ingredients
- 1/2 cup coconut flour.
- 1/4 cup almond meal.
- 1 teaspoon cinnamon.
- 1/4 teaspoon baking powder.
- pinch of salt.
- 1 egg.
- 1/4 cup coconut oil.
- 1/2 teaspoon vanilla extract.
- 1/4 cup rice malt syrup.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 degrees and Line a baking try with greaseproof paper.
2. Combine all dry ingredients in a small bowl and stir to combine.
3. Place all wet ingredients in a separate large bowl and whisk to combine.
4. Add dry ingredients and mix until well combined.
5. Take teaspoonful amounts and roll into balls in the palm of your hand. Place on baking paper and gently press thumb in the centre to create a well.
6. Fill thumbprint with our Raspberry Chia Jam.
7. Bake for 10-12 minutes until slightly golden.