Raspberry & White Caramel Chocolate Cookies
Gluten free | Vegan
Save this recipe for next time you’re planning sweets for the week ahead. Make sure you have the ingredients in the pantry + frozen berries in the freezer, so you’re ready to go. 25 minutes tops, that’s all it takes.
MAKES Makes 10-12 cookies
PREP & BAKING TIME 25 minutes
INGREDIENTS
Dry Ingredients
140 g buckwheat flour
120 g almond meal
1/2 tsp baking powder
a pinch of salt
80g organic coconut sugar
Wet Ingredients
50g Pureharvest Rice Malt Syrup
50g coconut oil, melted
2 tbsp chia seeds
100g chocolate bar, chopped *I use a mix of Loving Earth Vegan White Choc + Lindt Sea Salt Caramel squares
75 g frozen raspberries
METHOD
Preheat oven to bake 180°C.
Mix dry ingredients in a large bowl.
In a separate bowl, add rice malt syrup. Melt coconut oil over low heat in a pan and pour into this bowl. Mix well.
Make chia eggs in a third small bowl by stirring just over 6 tbsp water with seeds. Pour in with wet ingredients. Mix.
Pour wet ingredients into large dry ingredients bowl.
Once mixed thoroughly, gently fold in chopped chocolate and raspberries into bowl and separate mixture with your hands into small balls.
Place on baking sheet and bake for 10-12 mins or until golden.