• Preheat oven to 350F.

Cookies

• In a large bowl combine all the ingredients and blend well with a pastry blender.
• Line a baking sheet with parchment paper.
• Form 2 inch sized flat cookies with your hands, making sure to wet your hands between each one and place each cookie on the baking sheet.
• Using the back of a teaspoon, wet it between each cookie, and press into the centre of the cookie to make an indent ("the thumbprint).
• Place in the oven and cook for 11-13 minutes (until edges and bottom are golden brown).
• Remove from oven and let cool.
• While the cookies are cooling make the raspberry filling.

Filling

• Place a small saucepan on medium heat on the stove.
• Add the raspberries, coconut butter and vanilla to the pot and stir well until all the ingredients are melted together and smooth.
• Spoon a small amount of raspberry filling into the "thumbprint" of each cookie.
• Allow the cookies to cool for another 30 minutes or so to allow the raspberry filling to settle.
• Serve and enjoy!