Double Choco Raspberry Cookies
Ingredients
- 2 cups almond meal (i used half almond meal, half powdered almond butter)
- 3/4 cup of oat flour
- 1 cup coconut sugar
- 1/4 cup cocoa powder
- 1 tablespoon ground flaxseed
- pinch of salt
- 1/3 cup coconut oil, melted
- 1/4 cup cashew milk (or plant milk of choice)
- optional: vanilla essence
- handful of frozen raspberries
- handful of dairy-free white & dark chocolate, chopped
Preparation
Preheat the oven to 180 degrees celsius, fan-forced
Line a baking tray with non-stick paper
In a large bowl, combine the dry ingredients together until mixed
Add in the wet ingredients and stir until a cookie dough forms
Divide the mixture into 12 balls, arrange them on the baking tray and flatten slightly
Top each cookie with the chocolate chips and raspberries
Bake in the oven for 12-14 mins
Remove from the oven and allow them to cool before serving
They will firm up as they cool down
Storage tips: at room temp for 3 days, in an airtight container in the fridge for a week or the freezer for months
