Blackberry & Almond Thumbprint Cookies

Directions

1. 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.

2. 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. 3

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

4. 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. 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.

6. 6

   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.