Gluten-Free Raspberry Thumbprint Cookies

Step 1

Preaheat the oven to 350ºF.

Step 2

Start by baking the jam. Add all the jam ingredients into a small saucepan and stir together. Bring to a low boil and continue to simmer for 10 - 15 minutes. Remove from heat and allow to cool for 15 - 20 minutes.

Step 3

While the jam is cooling, prepare the cookies. Beat together the cashew butter, flax egg, syrup and sugar until smooth and creamy. Add half the coconut flour, along with the vanilla and baking soda, and mix until combined. Beat in the remaining coconut flour.

Step 4

Scoop 1 tablespoon of dough into your hands and roll into balls. Place on a baking sheet and repeat until no dough remains. Use your thumb to make an indent in the center of each ball and bake for 9 - 10 minutes.

Step 5

Remove from the oven and allow to cool for 10 - 15 minutes. Once cooled, add 1 teaspoon of jam into the center of each cookie and serve immediately!