Serial snacker? But want to make sure those snacks are filled with wholesome ingredients? These cookies are for you! With the same flavour combination as a raspberry and almond slice, these cookies pack a tangy punch with a delicate almond flavour. They are refined sugar free, gluten free, dairy free and can be made vegan too.
They are really easy to make and the filling can be personalised to pretty much anything you like. I mean, look at the below picture. This is my draft recipe I wrote up, which proves how simple the instructions are!
You will need:
Baking tray/sheet
Greaseproof paper
Medium mixing bowl
Spoon
Scales
The filling is super quick to make and really versatile. I actually made these using the leftover filling from my raspberry oat cups recipe! Spread on toast, add to porridge, or top brownies with it!
Method
Ingredients
Cookie
190g almond flour
Pinch of salt
1/2 tsp baking powder
60g coconut oil (melted)
40g maple syrup/honey/agave syrup
Filling
90g frozen raspberry
15g chia seeds
1tbsp honey
Recipe
Preheat oven to 180 degrees.
Mix dry ingredients.
Add in wet ingredients.
Roll into balls (around 12 depending on size you want) - they should form a ball, if they crumble a bit don't worry! When they bake and cool they firm up. If they don't form a ball, add a little more syrup. Place on a baking tray lined with greaseproof.
Place your thumb in the middle and press down.
Now, blend together frozen raspberries, chia seeds and honey until a smooth, jam like mixture appears.
Using a teaspoon, fill the dents in the cookies with the raspberry mixture.
Bake for 15 mins (edges should be golden)
They will be really soft when they come out of the oven. Leave them to cool for 15 mins!
Place in airtight container in fridge for up to 3 days.
Enjoy, Lils xxxxx
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