3 cups wheat flour 1 teaspoon baking soda 2 teaspoons corn starch or arrowroot powder ½ teaspoon sea salt, fine 1 cup coconut oil 1/3 cup pure maple syrup, plus a little more to fill the raspberries with 1.5 cups brown sugar 1/4 cup warm almond milk mixed with 2 tablespoons flax meal, allow to thicken Or 2 eggs ½ cup oats, plush a little more for optionally adding on top 1 smaller box of fresh raspberries divided, washed and dried.
1. Combine the dry ingredients and set aside. 2. Using a stand mixer, combine all of the wet ingredients (including the pre mixed and thickened almond milk and flax meal mixture). 3. When thick and smooth slowly start to add in the dry mixture. 4. When fully combined add in about half the raspberries and oats, mix just until incorporated into the batter. 5. Make 1.5 inch cookie dough balls and then press down to flatten a bit. 6. Make a raspberry sized indent into the cookie dough and set in one raspberry per cookie, with the open side up. 7. Pour in just enough maple syrup to fill the tiny raspberry cup. I used a squeeze bottle for this, worked perfectly stress and mess free!
Recipe by About a Mom at https://www.aboutamom.com/raspberry-cookies-recipe/