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!


Difficulty: easy

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.