| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings |
cookies
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Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1 egg
- 1/4 cup coconut oil melted and cooled
- 1/2 cup raspberries cut into small pieces
- 1/3 cup mini chocolate chips
Ingredients
|
|
Instructions
- Preheat oven to 350F
- In a bowl, mix the almond flour, coconut flour and baking powder and set aside
- In another bowl, combine the maple syrup, vanilla, egg and coconut oil
- Fold in wet ingredients to dry and mix until fully combined
- Add in chocolate chips and mix
- Fold in raspberries
- Scoop onto parchment paper on a baking sheet
- Press down lightly on top of each cookie
- Bake for 14 min
- Turn broil on low and broil for 1 min, watching closely so the cookies don't burn
- Let cool and enjoy! 🙂
Recipe Notes
Store in airtight container in fridge for up to 1 week.
