I love cookies, cakes, and small things that I can have with tea that don't require a fork. These cookies are cake like and not too sweet. The raisin filling forms something akin to a caramel which coast the raisins and ends up being nice and chewy. I also think they look a little like bird's nests but that does not effect the flavor :-)
Raisin Thumbprint Cookies - Gluten Free, Nut Free, SCD Legal, Dairy Free
makes approx 20 cookies
The first thing to do is prepare the Raisin Filling so it won't be too hot when you're trying to place it into the cookie.
1/2 cup raisins
1/4 cup water
1/4 cup honey
|when it looks like this, you're done! Turn off the stove!|
While your raisin filling is going prepare the cookie dough:
1/2 cup honey
1/2 cup olive oil
2 tsp vanilla
3/4 cup coconut flour + 2 tbs
1/2 tsp baking soda
1/4 tsp sea salt
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or use a silicone baking sheet. Combine the honey, eggs, olive oil, and vanilla in a bowl and mix with an electric mixer (I use my kitchen aid stand mixer for this) until well combined. Whisk the coconut flour, baking soda and salt together in a small bowl. Add the dry to the wet ingredients and mix until a dough forms.
Scoop the cookie dough onto your prepared baking sheet (I use a 1 1/2 tsp cookie scoop). Get yourself a little bit of olive oil in a little dish, now press your thumb into the oil and then into the cookie making a small indentation. Don't push all the way to the bottom of the cookie! Fill your indentation with some of the raisin filling. I did not use all the filling (I just allowed it to harden all the way and ate it, it was delicious).
Bake for 15 minutes.