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Raspberry Thumbprint Cookies


  • 1/2 cup raw honey
  • 3 tbsp olive oil
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cup cake flour
  • 1 egg
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup frozen raspberries
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1 tbsp chia seeds


  • Add the honey and olive oil to a large bowl and whisk to combine. Crack in the egg and add in the vanilla extract and beat.
  • Sift the flour into the honey mixture and fold till combined. 
  • Refrigerate the dough for 30 mins to an hour.
  • While the dough is chilling, add the raspberries to a small pot over medium heat. Cook them while mashing then until they have broken down considerably. Add in the chia seeds and lemon juice along with the honey. Stir until the jam begins to thicken and then take the pan off of the heat. Allow the jam to thicken as it cools.  
  • Preheat the oven to 180 C° and line a baking sheet with parchment paper. 
  • Take one tbsp of cookie dough at a time, roll them into balls and make a well in the centre of the ball. Place on the baking sheet and bake for 10 minutes.
  • Store in an airtight container. 
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