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Raspberry Lemon Thumbprint Cookies

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  • Author: Brittany Poulson
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 18 Cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Zesty and fresh, these Raspberry Lemon Thumbprint Cookies are the perfect treat for a summer party. Gluten-free.


Ingredients

Units Scale

For the Cookie:

  • 1 1/2 cups rolled oats, certified GF if needed
  • 1/2 cup raw almonds
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup melted coconut oil
  • 1 egg (or flax egg)
  • 1 Tablespoon lemon zest
  • 12 Tablespoons milk of choice

For the Lemon Curd:

  • 1 egg yolk
  • 1 whole egg
  • 2 Tablespoons honey
  • 1/3 cup lemon juice
  • 1/2 Tablespoon packed lemon zest
  • 1 Tablespoon coconut oil

On top:

  • 18 raspberries, rinsed

Instructions

For the cookies:

  1. Preheat oven to 350 degrees F. Prepare a mini muffin tin by spraying with non-stick cooking spray.
  2. In a food processor, combine the rolled oats and almonds. Turn on the food processor and blend until the oats and almonds are finely ground. Add the brown sugar, salt and baking soda. Pulse until combined. Add the lemon zest, coconut oil and egg and pulse until evenly distributed. Add the milk 1 tablespoon at a time and pulse until the dough starts to form a ball.
  3. Taking approximately 1 tablespoon at a time, form the mixture into mini patties. Set on greased baking sheet. I fit all 18 on a baking sheet.
  4. Place in the oven and bake for 10 minutes or until golden brown. After removing from oven, using the end of a wooden spoon or spatula, press down in the center of each cookie, forming what looks like a thumbprint. Allow to slightly cool.

For the Lemon Curd:

  1. While the cookies are baking, in a small saucepan over medium-low heat, whisk together the egg yolk, egg, honey, lemon juice and zest. Add in the coconut oil and continue whisking until the curd is thickened (do not let it come to a simmer), approximately 5-7 minutes. Remove from heat and allow to slightly cool.

Putting it together:

  1. Using teaspoon, scoop the lemon curd and fill each “thumbprint” with curd. Top each cookie by placing a raspberry, upside down in the center of the curd.
  2. To store, keep covered in an airtight container in the fridge for up to 5-7 days.

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Disclaimer: The information and services provided by Brittany Poulson, MDA, RDN, CD, CDE and Your Choice Nutrition, LLC are in no way to be used as a substitute for medical care. The information provided by this website and through my services is for educational purposes only. Individuals should seek the permission and supervision of a physician before starting any weight loss plan, diet or exercise program. All medical information should be used in consultation with your physician and other healthcare providers. Your Choice Nutrition is not responsible for the contents or products of any or all links made from and to this site by a third party site. Brittany Poulson and Your Choice Nutrition disclaim any liability arising directly or indirectly from the use of this web site and/or services.