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Almond Raspberry Cookies - Vegan and Gluten Free
Ingredients
COOKIES
  • 2 1/2 cups almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup maple syrup
  • 1 ripen banana
  • 1 Tbsp vanilla extract
  • 2 Tbsp coconut oil
  • 2 Tbsp applesauce
  • 1 tsp baking soda
  • 1 pinch salt
RASPBERRY JAM
  • 1 cup fresh raspberries or any other berry
  • 2 Tbsp maple syrup
  • 1 Tbsp chia seeds
Instructions
COOKIES

  1. Preheat the oven to 400F/180C.

  2. In a large bowl combine all the dry ingredients: almond flour, tapioca flour, baking soda, salt. Mix with a fork and set apart.

  3. In another bowl mash the banana with a fork.

  4. Add the maple syrup, vanilla extract, coconut oil and applesauce. Mix well.

  5. Slowly combine the dry ingredients into the wet ones. You will obtain a super sticky dough. 

  6. Cover the bowl and refrigerate for at least 20 minutes or more to let the dough get firm and compact. 

  7. Line a baking sheet with parchment paper and remove the dough from the refrigerator.

  8. Grease your hands with some coconut oil. Take 1 teaspoon of mix and roll it in your hands creating a ball. Place on the baking sheet. Keep going.

  9. Grease your thumb with some coconut oil and push it in the center of the ball.

  10. Fill the hole with a drop of raspberry jam, and repeat.

  11. Bake for 30 minutes until slightly golden. Don't worry if the cookies will look very soft out of the oven, they will thicken a bit more once cooled down.

RASPBERRY JAM

  1. In a saucepan add the fresh raspberries + maple syrup + chia seeds.

  2. Bring to simmer and cook for 5 minutes up until it thickens.