Raspberry Chocolate Chunk Cookies
The results of a little Sunday baking… vegan friendly chocolate chunk cookies with a sweet raspberry drizzle. So yum. Lots of you were asking for the recipe when I shared these on social media, so here you go. Hope you enjoy them!
For the Cookies
200g ground almonds
100ml maple syrup
100g dark chocolate, chopped into chips
4 tablespoons of brown rice flour (or a plain flour)
1 heaped teaspoon of bicarb
1 tablespoon of coconut oil, melted
For the raspberry sauce
300g fresh raspberries
150g dark chocolate
1 tablespoon of maple syrup
Pre-heat the oven to 175c, fan setting.
Place all of your cookie ingredients (apart from the dark chocolate chips) in a food processor and pulse until well combined. Once combined, add in the chocolate chips and give it another quick pulse to mix through.
Scoop out spoonfuls of the mixture and roll them into balls using your hands, then squash them down into cookie shapes and place onto a lined baking sheet. Cook in the oven for 20-25 minutes until golden.
While they cook make the raspberry sauce. First, place all of the ingredients in a pan over a medium heat and cook for 5-10 minutes until everything is melted. Then remove the pan from heat and whizz using an electric hand mixer until smooth.
Drizzle over cookies and enjoy.