"Why did you not make more?" The question I was asked after serving these "experimental cookies."

Here's the thing about these babies, you may just eat the whole tray and honestly, that's OK (I did without even realizing it!)

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I'm a big fan of cookies... I am someone you can always tempt with cookies so as such, I am forever playing with different ingredients to make the best cookies I can made from healthy, plant based, gluten-free ingredients!

OK so, my favorite cookie is probably the old fashioned chocolate chip cookie but I wanted to broaden my horizons and find some delicious treats to have on the table!

This cookie is coconut and almond based and the raspberries make its flavor pop!

Why raspberries?
Raspberries are actually very in low carbs, with 1 cup being only 15 grams of carbs (5%) and of that 15%, only 5 grams belonging to sugars plus they are packed with potassium, Vitamin C, fiber, Iron, Vitamin B-6, magnesium, calcium and much more! Having a handful of these berries carries a lot of antioxidant power!

Here are some quick cheats for making your baking goods vegan/dairy-free/plant based!🌱

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Milk:

• Use almond/soy/oat/walnut/coconut mylks in replacement of dairy (it's super easy to make your own but you can use whatever brand you like best!)

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Eggs:

• Use chia or flax seeds soaked in water (they make a gooey consistency perfect for holding things together) or you can use arrowroot powder or tapioca flour to make a sticky mix to blend into your recipe!

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Butter:

• Use coconut oil or melted cacao butter (there are also tons of products on the market (like Earth Balance) now that you can buy if you prefer!)

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Gluten-free, vegan, keto friendly, paleo friendly, low carb, low sugar, and candida diet friendly!

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If you're counting your sugar load, dealing with leaky gut or other digestive issues and/or watching out for inflammatory foods, these are for you!

They are not too sweet so optionally, you can add a sweetener if you wish but for the purpose of this recipe, the raspberries act as the star ingredient!

Let's go ahead and make these snacks so you can start eating them, shall we?

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What You Need:

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• 1 cup almond flour
• ½ cup almond mylk
• 1 tsp vanilla
• ½ cup dessicated coconut (or coconut flour)
• 1 tbsp maca powder
• 1 tbsp mesquite powder
• 2 tbsp coconut oil
• 4 chia eggs
• ½ tsp pink Himalayan sea salt
• ¾ cup raspberries (frozen or fresh)

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What To Do:

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• Preheat oven to 350’C
• In a big bowl (I like to use stainless steel) combine the dry ingredients (flour, coconut, maca, mesquite, salt) and whisk away any chunks
• Mix the wet ingredients together (mylk, vanilla, oil, chia eggs) and then slowly add into the dry mix, stirring everything together (or use an electric mixer!)
• Pour in the raspberries (I leave mine whole)
• Once your batter is mixed together, make small balls in your hands and flatten them out between your palms
• Place on a wax paper sheet or oiled baking tray (they don’t expand so don’t worry about keeping them far a part)
• Bake for about 12-15 minutes or until the tops start to golden

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Enjoy!

Love,
Cece 😘

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