Pretty thumbprint cookies with a firm texture that doesn’t crumble. To get the stand-up raspberry result, use fresh berries. If using frozen don’t thaw or they will be too soft to handle. If the raspberries are on the very soft side, mash with the hemp seeds for a jammy center.
INGREDIENTS
2 cups oat flour *
1/2 cup unsweetened applesauce
1 egg
2 TBSP water
1 1/2 TBSP coconut oil (room temp/melted)
approx 16 whole raspberries fresh or frozen raspberries (no need to thaw)
2-3 TBSP hemp seeds
* to make your own, grind whole oats in a food processor or blender
** suggestions for ingredient substitutions here
EQUIPMENT
1 1/2” ice cream scoop (or spoon)
Baking pan – non-stick or lined with silicone mat or parchment paper, or very lightly greased with coconut, olive or sunflower oil
Preheat oven to 325°F
- Whisk the egg, applesauce, water and oil together, and then stir in flour until the dough holds together (it will be a stiff dough.) If the dough is crumbly, sprinkle a bit of water until it comes together nicely
- Scoop by the tablespoon or scoop (level scoop), and roll with hands into approx 1″ balls. Place on baking sheet, press and indent the center with your thumb
- Fill the indents with heaping 1/4 tsp hemp seeds & spread slightly. Place an upside down raspberry into the center, twisting in slightly til it’s sitting pretty. (Alternatively mash the raspberries and hemp seeds together in a bowl, let sit for a few minutes, and spoon into the thumbprint centers)
- Bake for 14-18 minutes until the bottoms are golden and tops are firm and have a bit of colour
Makes approx 16. Will keep at room temperature for a couple of days, a couple of weeks in the fridge, or can be frozen.
