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!

OVERVIEW

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

Method:

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.

Fiona

I was so excited to bake these that I’ve just made them but they have an extremely strong bitter bicarbonate of soda taste which has ruined the whole batch. I think the recipe must be wrong as a tablespoon seems far too much. Such a shame as I was looking forward to them.
- Ella Mills
  
  Hi Fiona, thanks so much for your comment, so sorry to hear you found this – I’ll revisit the recipe x
pjacob

Can we use almond flour directly instead of grinding almonds? Would that make any difference
- Ella Mills
  
  That will work great x
Ella Mills

Hi Josie, so sorry to hear you found this! They should be great with a little less – I’ll revisit it for you x
Ella Mills

I’ve never tried it myself but that should work fine, just make sure to ground them up really fine. If not you could try adding more plain flour x
- Amra
  
  Thank you!
Ella Mills

So glad to hear you like them! x
Ella Mills

So happy to hear you enjoyed them! x
Ella Mills

Hi Tracy, so sorry to hear you found this! We had a few early comments about the level of bicarb and revisited it and changed it to be much less which worked great – since then we’ve had some really good feedback about them. The amount of chocolate chips is really up to personal preference, I like mine really chocolatey but you can add in as much as little as you like to your taste, I’ll make sure to add this into the recipe to make it more clear. Really hope this helps! x
- Tracy Harvey
  
  Hi Ella, just had another go at making these with the correct amount of bicarb and smaller chocolate chips and they came out perfectly this time (still didn’t take as long as 20 minutes to cook but maybe my oven runs a little on the hot side if you know what I mean).
  - Ella Mills
    
    So glad to hear! x
Ella Mills

Great, thanks for your comments Polina! x
Ella Mills

Yes you can replace it for honey in most recipes, we usually say if it won’t work as a replacement x
Julie

Just tried this, so easy to make and really delicious, a perfect guilt-free treat. I used buckwheat instead of brown rice flour, and we didn’t have baking powder/bicarb but the cookies still turned out great!
- Ella Mills
  
  So happy to hear you like them! x
Laura S

Just made half a patch (because of some of the critical reviews) and they were delicious! For the rising agent I used about half a tea spoon of bicarbon (or Natron – for any German speaking readers) and about half a tea spoon of backing powder (remember: half a patch). Baked them for about 15 minutes. Can’t stop eating them now, really tasty 😊 and I didn’t even make the raspberry sauce. Great job, Ella!
- Ella Mills
  
  So glad to hear you enjoyed them! x
Alex L

They sounds so good ! Perfect for tomorrow afternoon !
https://thefrenchiestblog.wordpress.com
Angeliki

perfect cookies!!! I used half maple syrup, and added 40 drops of stevia plus 2 – 3 TSP almond milk to balance liquids!
They were great!!!!
- Ella Mills
  
  So happy to hear you like them! x
Ella Mills

We made lots to drizzle on top of the cookies and dip them in afterwards, but you definitely don’t have to make us much if you just want a drizzle. If you found it too thick you could add more maple syrup or a little almond milk to loosen it up a bit xx
Ella Mills

Are you using a food processor? If it doesn’t seem to be coming together, maybe add a tiny bit more coconut oil x
Ella Mills

You can add in anything you like, raisins and chopped nuts would both work well x
Ella Mills

Sounds delicious x
Ella Mills

Yes, that would work great x
Ella Mills

Hi Marta, so sorry to hear you had this problem, did you use one teaspoon? x
Ella Mills

So happy to hear you liked them! x
Ella Mills

So happy to hear you like the recipes! Raw Chocolate Co are great x
Ella Mills

I haven’t tried it myself, but that should work fine x
Ella Mills

You could try using a little extra virgin olive oil instead of coconut oil, but I feel the best person to ask would be your GP or a trained nutritionist – so sorry! x

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Raspberry Chocolate Chunk Cookies

OVERVIEW

For the Cookies

For the raspberry sauce

Method:

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