You'll Be Wanting More Than One of these Raspberry Cookies!
Indulge in these healthier Raspberry Cookies! Ready in just 25 minutes, this recipe features fresh raspberries, whole wheat flour, & maple syrup.
Ingredients
- 3 cups wheat flour
- 1 teaspoon baking soda
- 2 teaspoons corn starch or arrowroot powder
- 1/2 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
- 2 tablespoons flax meal allow to thicken
- 2 eggs
- 1/2 cup oats
- 1 smaller box of fresh raspberries divided washed and dried.
Instructions
- Combine the dry ingredients and set aside.
- Using a stand mixer, combine all of the wet ingredients (including the pre mixed and thickened almond milk and flax meal mixture).
- When thick and smooth slowly start to add in the dry mixture.
- When fully combined add in about half the raspberries and oats, mix just until incorporated into the batter.
- Make 1.5 inch cookie dough balls and then press down to flatten a bit.
- Make a raspberry sized indent into the cookie dough and set in one raspberry per cookie, with the open side up.
- 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!
- Bake at 350 for about 12 minutes or until they cookies have spread a little bit and are golden, we like them best lightly under done. I recommend baking them on parchment paper.
- Allow to cool fully. Some of the raspberries will still be full of the maple syrup even after baking, most will have it seep into the cookie.
Nutrition
Calories: 638kcalCarbohydrates: 90gProtein: 7gFat: 30gSaturated Fat: 23gSodium: 322mgFiber: 2g
Tried this recipe?Let us know how it was!