Yield: 18 cookies
Ingredients:
- 1 & 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
- 1/4 cup coconut flour
- 2 tbsp ground flax
- 1/4 tsp + 1/8th tsp fine grain sea salt
- 1 tsp aluminum-free baking powder
- 1/2 cup almond butter
- 1/2 cup plain apple sauce
- 1/2 cup pure maple syrup
- 1/2 tsp almond extract
- 1/2 cup raspberries
- approx 1/2 cup shredded coconut, for rolling and the raspberry sauce
1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
3. In a large bowl, whisk the dry ingredients (almond meal, coconut flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
5. Mix raspberries, remaining shredded coconut and remaining maple syrup mashing it to create the raspberry sauce.
6. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of raspberry sauce into each well.
7. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!
...recipe adapted from "Oh She Glows".
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