Ingredients
Scale
- 1 ½ cups almond flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch (or arrowroot powder)
- ¼ teaspoon sea salt
- ¼ cup + 1 tablespoon crushed freeze-dried raspberries
- 1/3 cup raw cashew butter
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla
- Drizzle of melted vegan chocolate
- Sprinkle of crushed freeze-dried raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with a silicone mat or parchment paper.
- Process the freeze-dried raspberries until coarse granules.
- Mix dry ingredients in a bowl, ensuring even distribution.
- Add wet ingredients and stir until combined.
- Roll dough into balls and place on the baking sheet.
- Bake for about 10 minutes until lightly golden.
- Cool on a wire rack and drizzle with melted chocolate.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure baking powder is fresh for best results.
Keep cookie dough balls uniform for even baking.
Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 120
- Sugar: 5
- Sodium: 120
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0