Occasionally, I do a bit of healthy and guilt-free catering for events or small get-togethers. I think as people become more aware of how yummy sugar free and processed-free-everything treats can be, it becomes somewhat of a no-brainer to take that option. Also, I’m told it gives a slightly unique and quirky angle to the event which may not have been done before. I guess it’s something to talk about, but I’m just the chef what do I know ;)

So this week I’m in the middle of a lovely job with a brand I know from home and decided that I just had to find the time to share this recipe with you because they are simply too good to not eat right now! (Hopefully everyone I’m cooking them for will agree!)

Lemon and Raspberry thumbprint cookies. Sugar-free cookies are one thing, but gluten-free and butter-free cookies are another. They are made with almond flour which gives the most wonderfully chewy and buttery texture to the cookies when paired with the coconut oil and a touch of apple sauce. The lemon and raspberry compliment each other perfectly with a little kick from the lemon followed by a juicy sweet taste. They really are heaven on a plate! And the best part? They take all of 8 minutes to cook!!

A healthy thumbprint cookie recipe has been something I wanted to try for a while so as I was scrolling through my pinterest for some catering/food inspiration, luck had it when I came across a wonderfully simple recipe by Elena’s Pantry. I’ve adapted the recipe for my flavours and a bit of extra chewiness but she does it wonderfully so thank you Elena! Hopefully you guys will enjoy these just as much as me!

Take a look below for the pre-baked cookies to give you an idea of what they should look like!

Lemon and Raspberry Thumbprint Cookies

 

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Prep time

12 mins

Cook time

8 mins

Total time

20 mins

 

A delicious and healthy Lemon and Raspberry Thumbprint Cookie!

Author: Lean Living Girl

Recipe type: Guilt-free cookies

Serves: Makes 12

Ingredients

• 2 Cups Almond Flour
• ¼ tsp baking soda
• 1 tsp Vanilla Essence
• ½ tsp cinnamon
• 1tsp Lemon Juice
• Zest of ½ lemon - finely chopped
• 2 tbs honey
• 1 tbs apple sauce
• 5 tbs coconut oil (melted)
• Home-made/sugar-free Raspberry Jam

Instructions

1. Pre-heat the oven to 200°C
2. Combine the almond flour, baking soda, lemon zest and cinnamon in a mixing bowl and mix.
3. Add the honey, lemon juice, vanilla essence and apple sauce, continuing to mix on a low speed.
4. Slowly add the coconut oil, bit by bit until you get a dough.
5. Roll the dough into small balls and place on a baking tray lined with baking parchment
6. Using your thumb, make an indent in the middle
7. Bake for 8 minutes total or until just golden brown
8. Leave to cool on a rack for 15 minutes (*important as will be too soft otherwise) and then add a tsp of jam into the middle of each cookie.

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