Updated: Mar 24, 2020
Raspberry Coconut Thumbelina Cookies
A light, naturally sweet and gluten free recipe that’s balancing for all doshas in moderation.
¾ cup unsalted butter
½ cup turbinado sugar (or other natural sugar)
1 tsp vanilla extract
1/4 cup coconut flour
1 1/2 cup gluten-free flour mix of your choice
1 cup coconut flakes (optional)
1 cup organic raspberry jam (avoid white sugar and choose a brand that’s naturally sweetener or homemade)
Preheat the oven to 350 degrees. Lightly grease a baking sheet with a little oil, ghee or line with parchment paper.
Beat butter and sugar until fully creamed. Add one egg and mix well.
Add flour and mix with a wooden spoon until a dough forms.
Roll a 1 1/2 -inch ball of dough and set aside. Repeat with the remaining dough until you have approx. 20 balls.
Roll each ball in coconut flakes, and place it on the cookie sheet. Leave a 2 inch space between each cookie.
Using your thumb, place an indentation into the centre of each cookie, and fill it with raspberry jam.
Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
Cool the cookies on a rack and serve.
About the Author
Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.
Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing.
Briya is based in Ottawa, Canada and can be reached at firstname.lastname@example.org