Blackberry & Almond Thumbprint Cookies by @deliciouslyella

32 min

11 servings

🫐

250 g

Blackberries

🌿

1

Bay leaf

🥥

0.5 tbsp + 100 g

Coconut sugar

🪵

0.13 tsp

Ground cinnamon

🍦

0.13 tsp

Vanilla extract

🌾

120 g

Plain flour

🫙

1 tsp

Baking powder

🧈

70 g

Almond butter

🥛

50 ml

Plant-based milk

🥥

1 tbsp

Coconut oil

🌱

2 tbsp

Tahini

🧂

Flaky sea salt

🌱

Sesame seeds

  1. Place
    • Blackberries
    • Bay leaf
    • Coconut sugar

    Place the blackberries, bay leaf, coconut sugar, ground cinnamon and vanilla extract in a small saucepan over medium heat and simmer vigorously for 5-7 minutes until the blackberries soften.

  2. Cool

    Set the compote aside to cool.

  3. Preheat

    Preheat the oven to 160°C fan / 350°F and line a shallow baking tray with baking parchment.

  4. Sift
    • Plain flour
    • Coconut sugar
    • Flaky sea salt

    Sift the flour into a bowl, then add the coconut sugar, baking powder and a pinch of salt, and whisk together until combined.

  5. Add
    • Almond butter
    • Plant-based milk
    • Coconut oil

    Add the almond butter, plant-based milk and coconut oil, and bring together into a semi-firm dough without overmixing.

  6. Scoop

    Scoop out tablespoonfuls of dough, shape each into a ball and place them evenly spaced on the baking tray.

  7. Add
    • Blackberries

    Use your thumb to make a well in the middle of each ball and add a teaspoonful of blackberry compote to each one, or pop in a fresh blackberry if using.

  8. Bake

    Bake for 10-12 minutes until golden.

  9. Cool

    Remove from the oven and set aside to cool on the tray on a wire rack.

  10. Drizzle
    • Tahini

    Once cooled, drizzle a little tahini over each cookie.

Blackberry & Almond Thumbprint Cookies by @deliciouslyella

32 min

11 servings

🫐

250 g

Blackberries

🌿

1

Bay leaf

🥥

0.5 tbsp + 100 g

Coconut sugar

🪵

0.13 tsp

Ground cinnamon

🍦

0.13 tsp

Vanilla extract

🌾

120 g

Plain flour

🫙

1 tsp

Baking powder

🧈

70 g

Almond butter

🥛

50 ml

Plant-based milk

🥥

1 tbsp

Coconut oil

🌱

2 tbsp

Tahini

🧂

Flaky sea salt

🌱

Sesame seeds

Preparation Steps

  1. Step 1/10

    Place the blackberries, bay leaf, coconut sugar, ground cinnamon and vanilla extract in a small saucepan over medium heat and simmer vigorously for 5-7 minutes until the blackberries soften.

    🫐Blackberries
    🌿Bay leaf
    🥥Coconut sugar
    🪵Ground cinnamon
    🍦Vanilla extract
    🍲Saucepan

  2. Step 2/10

    Set the compote aside to cool.

    🍲Saucepan

  3. Step 3/10

    Preheat the oven to 160°C fan / 350°F and line a shallow baking tray with baking parchment.

    🍳Baking tray
    📜Baking parchment

  4. Step 4/10

    Sift the flour into a bowl, then add the coconut sugar, baking powder and a pinch of salt, and whisk together until combined.

    🌾Plain flour
    🥥Coconut sugar
    🫙Baking powder
    🧂Flaky sea salt
    🥣Bowl
    🧺Sieve
    🥄Whisk

  5. Step 5/10

    Add the almond butter, plant-based milk and coconut oil, and bring together into a semi-firm dough without overmixing.

    🧈Almond butter
    🥛Plant-based milk
    🥥Coconut oil
    🥣Bowl

  6. Step 6/10

    Scoop out tablespoonfuls of dough, shape each into a ball and place them evenly spaced on the baking tray.

    🍳Baking tray

  7. Step 7/10

    Use your thumb to make a well in the middle of each ball and add a teaspoonful of blackberry compote to each one, or pop in a fresh blackberry if using.

    🫐Blackberries
    🫐Blackberries
    🍳Baking tray

  8. Step 8/10

    Bake for 10-12 minutes until golden.

    🍳Baking tray

  9. Step 9/10

    Remove from the oven and set aside to cool on the tray on a wire rack.

    🍳Baking tray
    ✨Wire rack

  10. Step 10/10

    Once cooled, drizzle a little tahini over each cookie.

    🌱Tahini

Composition

Ingredients

Types

Fruits, Herbs, Sweeteners, Spices, Flavorings, Grains, Leavening Agents, Nuts, Spreads, Dairy Alternatives, Seeds

Ingredients

Blackberries, Bay leaf, Coconut sugar, Ground cinnamon, Vanilla extract, Plain flour, Baking powder, Almond butter, Plant-based milk, Coconut oil, Tahini, Flaky sea salt, Sesame seeds

Notes

Blackberries (for the compote), Bay leaf (for the compote), Coconut sugar (for the compote, for the cookies), Ground cinnamon (for the compote), Vanilla extract (for the compote), Plain flour (for the cookies), Plant-based milk (soya milk used), Sesame seeds (for topping, no amount given)

Allergens

Gluten, Tree nuts, Soy, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium, Vegan, Dairy-Free

Calories

142 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 19g, Fat: 7g, Fiber: 1.5g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 45mg, Iron: 0.9mg, Magnesium: 20mg, Sodium: 70mg, Potassium: 95mg

Vitamins

Vitamin E: 1.2mg, Vitamin C: 2mg, Vitamin K: 4mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Saucepan, Baking tray, Baking parchment, Bowl, Sieve, Whisk, Wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Weekend Baking, Everyday Treat

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Crispy, Gooey, Chewy, Crunchy

Flavors

Sweet, Nutty, Fruity, Earthy

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2-3 days (Store in an airtight container,Keep away from direct sunlight and heat), fridge : up to 1 week (Store in an airtight container due to the fresh blackberry compote filling), freezer : up to 2 months (Freeze unfilled or fully cooled baked cookies in an airtight container or freezer bag,Thaw at room temperature before serving)