Chocolate Raspberry Thumbprint Cookies

Desserts Snacks

By Dearna, To Her Core

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
Method

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

Step 1To 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 2Once 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 3While the jam is setting, make the cookie dough. Preheat the oven to 180 (170 fan forced).
Step 4Combine the flours and raw cacao and mix until well combine. Mix in the melted coconut oil and coconut nectar and mix well.
Step 5Use 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 6Place on a lined baking tray. Spoon a teaspoon of chia jam into the indentation in each cookie.
Step 7Bake for 10 minutes. Allow to cool on tray 10 minutes before removing and cooling completely on a cooling rack.
Step 8Once completely cool, drizzle with melted dark chocolate.