After discovering how delicious my blueberry almond cookies were the other day, I decided to experiment with new flavours and came up with this… Here’s how I made them:
- 150g ground almonds
- 50g desiccated coconut
- 75g raspberries
- 1/2 tsp of baking powder
- 2 tbsp of coconut oil
- 2 tbsp of coconut sugar (maple syrup or honey)
Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the ingredients except the coconut oil and sugar, and stir together, squish the raspberries a little as you mix. Add the coconut oil and sugar to a pan and melt together. Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 10 balls and flatten in your hand, pop on the baking tray and bake for 20 mins. Leave to cool ~ if you can resist!