For the cookies:

1. Preheat oven to 350 degrees F. Prepare a mini muffin tin by spraying with non-stick cooking spray.
2. In a food processor, combine the rolled oats and almonds. Turn on the food processor and blend until the oats and almonds are finely ground. Add the brown sugar, salt and baking soda. Pulse until combined. Add the lemon zest, coconut oil and egg and pulse until evenly distributed. Add the milk 1 tablespoon at a time and pulse until the dough starts to form a ball.
3. Taking approximately 1 tablespoon at a time, form the mixture into mini patties. Set on greased baking sheet. I fit all 18 on a baking sheet.
4. Place in the oven and bake for 10 minutes or until golden brown. After removing from oven, using the end of a wooden spoon or spatula, press down in the center of each cookie, forming what looks like a thumbprint. Allow to slightly cool.

For the Lemon Curd:

1. While the cookies are baking, in a small saucepan over medium-low heat, whisk together the egg yolk, egg, honey, lemon juice and zest. Add in the coconut oil and continue whisking until the curd is thickened (do not let it come to a simmer), approximately 5-7 minutes. Remove from heat and allow to slightly cool.

Putting it together:

1. Using teaspoon, scoop the lemon curd and fill each “thumbprint” with curd. Top each cookie by placing a raspberry, upside down in the center of the curd.
2. To store, keep covered in an airtight container in the fridge for up to 5-7 days.