Ingredients
For the Cookies:
- 1/4 cup Coconut Oil
- 1/4 cup Rice Malt Syrup
- 2 tbs Almond Butter
- 1/2 tsp Vanilla Extract
- 1 3/4 cup Almond Meal
- 2 tsp Baking Powder
- Choc Chips and Raspberries to taste
For the Chocolate Centre:
Method
- Preheat oven to 180°c
- Mix together coconut oil, rice malt syrup, almond butter and vanilla until smooth.
- Add almond meal and baking powder and stir until combined.
- Fold through raspberries and choc chips.
- Shape into cookies and bake for 10-12 minutes*.
- Once cookies have cooled, melt dark chocolate and then stir though coconut yoghurt. Add a spoonful to half of the cookies, adding the other half on top.
*cookies will be soft when they come out of the oven but will harden as they cool.
**store in the fridge for up to 5 days
