Dessertsdeliciouslyella
Blackberry & Almond Thumbprint Cookies
These blackberry cookies with tahini drizzle could not be more simple to make and they are absolutely delicious. You can make them using blackberry compote or fresh blackberries, we’ve given the recipe for both so that you can choose. Leftover compote would be perfect for breakfast with yoghurt and granola.
👥 12 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the blackberry compote (if using), place the blackberries, bay leaf, coconut sugar, ground cinnamon and vanilla extract in a small saucepan set over medium heat; simmer vigorously for 5–⏱️ 7 minutes until the blackberries soften. Set aside to cool.
blackberries7 ozbay leaf1coconut sugar0.5 tablespoonground cinnamon0.125 teaspoonvanilla extract0.125 teaspoon
2
Preheat the oven to 160°C fan / 350°F. Line a shallow baking tray (about 30 x 35cm / 12 x 14”) with baking parchment.
3
Sift the flour into a bowl, then add the coconut sugar, baking powder and a pinch of salt; whisk together until combined.
coconut sugar0.5 tablespoon
4
Add the almond butter, plant-based milk and coconut oil, and bring together until you have a semi-firm dough (be careful not to overmix it). Scoop out tablespoonfuls of dough, shape each one into a ball and place them evenly spaced out on the baking tray.
5
Use your thumb to make a well in the middle of each ball and add a teaspoonful of blackberry compote to each one (take care not to add too much liquid, otherwise the cookies will get soggy). If you’re using fresh blackberries, pop one into the well of each cookie. Bake for 10–⏱️ 12 minutes until golden. Remove from the oven and set aside to cool on the tray set on a wire rack. Once cooled, drizzle a little tahini over each cookie.
blackberries7 oz
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