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Dairy Free/ Desserts/ Gluten Free/ Snacks/ Treats/ Vegan

Clean Eating Coconut Raspberry Thumbprint Cookies

Clean Eating Coconut Raspberry Thumbprint CookiesClean Eating Coconut Raspberry Thumbprint CookiesClean Eating Coconut Raspberry Thumbprint CookiesThese are crazy delicious! As in ‘my non clean eating husband ate a whole batch of them’ crazy delicious. (He obviously hasn’t learnt about eating things in moderation yet!).

Coconut and Raspberry is one of my all time favourite flavour combinations. You know those gluten free jammy coconut rings you can buy…. Yeah, I’m a sucker for those! But not for long. This clean eating version most definitely ticks all the right boxes for me and whats more is they are so incredibly quick and easy to make.

Clean Eating Coconut Raspberry Thumbprint Cookies are the best clean eating cookies you will ever eat. Yes, I did just say that! I love them, my husband loves them and my kiddos love them. They contain only a few ingredients, no eggs, no refined sugar, no flour, no oil or butter, just pure deliciousness in less that 20 minutes. You need to try these!

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Clean Eating Coconut Raspberry Thumbprint Cookies

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  • Yield: 6 large or 12 small

Clean Eating Coconut Raspberry Thumbprint Cookies are the best clean eating cookie you will ever eat. Yes, I did just say that! I love them, my husband loves them and my kiddos love them. They contain only a few ingredients, no eggs, no refined sugar, no flour, no oil or butter, just pure deliciousness in less that 20 minutes. You need to try these!

Ingredients

Instructions

  1. Preheat the oven to 180°C and line a baking tray with grease proof paper.
  2. Place the ground almonds and coconut into a mixing bowl and stir to combine.
  3. Add the milk and maple syrup and stir together thoroughly.
  4. Take 1 - 2 Tablespoons of the mixture and roll into a ball. (1 Tablespoon makes mini cookies, 2 Tablespoons makes larger ones. Both are yummy!)
  5. Place the ball of mixture onto the baking tray and gently push your thumb into the center to create a well. - If the cookie cracks a little just neaten up the edges with your fingers.
  6. Repeat until all of the mixture is used up.
  7. Once all of the cookies are on the baking tray, fill each of the thumbprints with jam.
  8. Place the cookies into the oven for 15 minutes, until golden brown. - Your kitchen will smell AMAZING!
  9. IMPORTANT: Allow the cookies to cool COMPLETELY before removing from the baking tray. They firm up as they cool down.
  10. Serve and enjoy.

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28 Comments

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    michelle hogben
    31st May 2016 at 4:07 pm

    Hi I made this cookies today I used coconut flower instead though and found I had to add more milk in to combine mixture though but when I eat one taste bland and was very chewing ? Xx

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    Kate Nolton
    23rd August 2017 at 5:32 pm

    Hi,
    I made these today with only 30g of coconut and put in 15g of cocoa powder (as I didn’t have enough coconut in). I didn’t use milk, I put a good tablespoon of almond butter in and instead of the jam put an extra 1.5 tablespoons of maple syrup to make the mixture stick together. I made small teaspoon size balls on the baking tray and then cooked them for 11 minutes at 180 C. This made chocolate balls that are slightly gooey/fudgey in the middle. IS cocoa powder not clean? I have read conflicting things on differing websites.

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    Frankie
    19th January 2018 at 4:09 pm

    For anyone interested I calculated these to work out as:

    6 large cookies = 184 kcal each
    12 medium cookies= 92 kcal each

    Excited to try – thank you 🙂

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    Taylor Mains
    3rd July 2018 at 9:07 pm

    What are the measurements in cups , teaspoons, tablespoons and ml

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    Sarah
    14th March 2019 at 9:09 pm

    Didn’t have maple syrup,so used honey and coconut milk .tasted lovely .

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