Author Notes
These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea.
The recipe can be found here - http://www.mynutricounter.com/recipe-raspberry-cookies/
—Nikki Brown
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Ingredients
- For the biscuit base:
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175 grams
ground almonds
-
25 grams
coconut flour
-
5 tablespoons
coconut oil
-
80 grams
honey
-
1 teaspoon
baking powder
-
1 piece
egg
-
1 teaspoon
almond extract
- For the filling:
-
100 grams
raspberries
-
2 teaspoons
honey
Directions
-
In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
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In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
-
Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
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Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
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Store in an airtight container and refrigerate (should last for up to 4 days).
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