These taste soooo good that you won’t believe they are healthy! 😇
One of my favourite bloggers is Anthea @rainbownourishments. I have her cookbook at home and it provides a constant source of inspiration for me 🥰 I decided to make her cookies with my own little twist. I shared them at work & with my friends… and it was a winner!!!
Here is my adapted version:
DOUBLE CHOC RASPBERRY COOKIES (vegan, gluten-free*, one-bowl)
August 2, 2020
Persons
12
Prep Time
15 minutes
Cook Time
14 minutes
Total Time
29 minutes
Ingredients
- Dry:
- ✅2 cups almond meal
- ✅3/4 cup of oat flour
- ✅1 cup coconut sugar
- ✅1/4 cup cocoa powder
- ✅ 1 tablespoon ground flaxseed
- ✅ Pinch of salt
- Wet:
- ✅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 chocolate, chopped
Instructions
- 1. Preheat the oven to 180 degrees Celsius, fan-forced. Line a baking tray with non-stick paper
- 2. In a large bowl, combine the dry ingredients together until mixed
- 3. Add in the wet ingredients and stir until a cookie dough forms
- 4. Divide the mixture into 12 balls, arrange them on the baking tray and flatten slightly. Top each cookie with the chocolate chips and raspberries
- 5. 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