Raspberry Thumbprint Cookies
These gluten-free raspberry thumbprint cookies are easy to make with just 5 ingredients, your family will love them.
Servings: 20 Cookies
Calories: 108kcal
Ingredients
- 270 grams peanut butter 1 cup
- 75 grams sugar one third cup
- 60 grams desiccated coconut two third cup
- 1 egg
- 20 Raspberries
Instructions
- Preheat your oven to 180 degrees Celsius (360 Fahrenheit)
- Place the first 4 ingredients in a bowl and mix.
- Use a teaspoon and scoop the mix into balls. It may be a little sticky, but if you wet your hands it will stop it sticking (you should end up with 20-22 cookies)
- Pop the balls on a baking paper lined tray,
- Gently press the balls with your (or a childs) thumb to make a small well like indent
- Gently press a a raspberry into the well created by the thumbprint.
- Bake at 180 degrees Celsius for 12-15 minutes (I would set the timer for 10 minutes though, and then check again at 12 minutes and 15 minutes just to be certain)
Notes
- Damp spoon and hands! This cookie mixture is quite sticky, but damp hands and a wet spoon will stop the cookie dough from sticking to you.
- In this recipe, I use desiccated coconut to keep the sugar content lower than traditional cookies. When you are baking with sugar it provides two things; sweetness and texture. Desiccated coconut provides the same texture as granulated sugar.
- These cookies store in an airtight container for 3 days, or they can be frozen for up to 4 months.
- Peanut butter: You can use either crunchy or smooth peanut butter in this recipe. You can substitute the peanut butter for another nut butter to make a peanut-free version.
- Desiccated coconut: You can substitute the desiccated coconut for ground almond.
- Raspberries: Fresh or frozen raspberries can be used. You can also substitute the raspberries for a small spoonful of your favourite jam or a chocolate button.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 73mg | Fiber: 1g | Sugar: 6g