GLUTEN-FREE | GRAIN-FREE | EGG-FREE
These cookies are melt-in-your-mouth soft and oh so delicious. They're also relatively good for you.
Instead of a lot of sugar, my recipe calls for a little bit of honey, and instead of refined wheat flour I use ground almonds, which creates very tender cookies (as long as they aren't over-baked). The raspberries and dark chocolate are full of antioxidants.
These cookies are grain-free and gluten-free. They don't contain eggs but they do contain butter. For a dairy-free variation, substitute coconut oil for the butter.
1 stick grass-fed butter
¼ cup honey
2½ cups almond flour
¼ to ½ teaspoon sea salt
½ teaspoon baking soda
Seeds of 1 vanilla bean or 1 tablespoon vanilla extract
½ cup frozen raspberries, thawed to room temperature inside a bowl to catch the juices
3½ ounces 85% dark chocolate, chopped
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Melt the butter and honey together in a glass or stainless steel bowl over a pan of simmering water.
Meanwhile, whisk together the almond flour, sea salt, and baking soda in a large mixing bowl.
Once the butter and honey have melted, add any juice from the raspberries and whisk in the vanilla. Cool to room temperature.
Once the butter mixture has cooled, stir it into the dry ingredients until just combined. Stir in the chocolate chunks, then gently fold in the raspberries.
Shape large spoonfuls of the dough into discs about 1½- to 2-inch in diameter and about 3/4 to 1 inch thick. Place them about 3 inches apart on the prepared baking sheet. The dough will spread out as it bakes, making 3½-inch cookies, so don't put more than 6 cookies on a 11-inch by 14-inch baking sheet.
Bake the cookies in the preheated oven until still soft but just cooked through, about 12 minutes. Be attentive and do not over-bake them. If the edges start to brown, take them out. Cool the cookies completely and store them inside an air-tight container in the fridge.
Yield: 24 large cookies
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