Paleo Raspberry Thumbprint Cookies

For the Raspberry Jam

Add the raspberries to a small saucepan and turn the heat to medium-high

Use a potato masher to pulverize the berries

Once boiling, add the lemon juice and then reduce the heat to medium-low

Stir in the honey and continue to stir while the jam simmers

After 10-15 minutes, remove from heat and continue to stir until the jam coats the back of the spoon

Pour into a glass jar and allow to cool

For the Cookies

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In a medium-sized bowl, combine the flour, psyllium husk powder, and salt

In another bowl, use an electric mixer to combine the coconut oil, honey, and maple syrup

Add one egg yolk at a time, then add the vanilla extract and beat to combine

Sift in the dry ingredients and combine with the mixer

Roll into balls and place on the prepared baking sheets

Use the back of a teaspoon to create an indentation in the middle of the cookie

Add one teaspoon of the raspberry jam, then bake for 15-17 minutes

Allow to cool for at least 10 minutes

For the Drizzle

Add the chocolate chips and coconut oil to a microwave-safe glass

Microwave for 30 seconds, then stir and microwave again for 30 seconds

Stir, then cool for 10 minutes

Once both the cookies and dark chocolate has cooled, use a spoon to drizzle the dark chocolate over each cookie