Can you believe how close Christmas is?? I can’t! Somehow December has flown by. Are you all ready?? Or are you out last minute shopping as we speak? Luckily I am all done my shopping so I will be avoiding the malls at all costs for the next little while. Unfortunately I am working nights during Christmas this year so the holidays are going to be a little different than normal. But hopefully I will still get to have Christmas dinner with my family! I love Christmas dinner. Yum.

I made these cookies for a holiday party I have tonight. I noticed that I had some frozen raspberries in the freezer this morning and this recipe is the result. I am hoping everyone likes them! I am always curious to hear what non-paleo folks think of my cooking. Most of the time people don’t even notice, but I am always a little nervous nevertheless!

Do any of you have holiday parties this weekend? Are you making anything for them? If so I would love to hear what you are busy cooking!

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Raspberry Chocolate Drop Cookies with Coconut Icing

(Paleo)

Ingredients

Icing

• 1/4 cup coconut butter
• 1 tbsp coconut oil
• 1 tsp organic vanilla extract
• 1 tbsp honey

Cookie

• 3 cups blanched almond flour
• 1 cup fresh or frozen raspberries thawed if frozen
• 1/4 cup coconut oil, butter or ghee
• 1 tbsp organic vanilla extract
• 2 tbsp brewed coffee
• 1/4 cup local organic honey
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1 pinch sea salt

Instructions

Icing

1. Place all ingredients in a microwave safe bowl

2. Heat on high for 30-60 second (until coconut oil and coconut butter are melted)

3. Blend the ingredients well

4. Place approximately 1 tsp of icing onto each cookie

Cookie

1. Preheat oven to 350F

2. Add almond flour, raspberries and coconut oil (or other fat) to microwave safe bowl and heat on high for 1-2 minutes (until fat is melted)

3. Remove bowl from microwave and add the rest of your ingredients

4. Blend the ingredients well with a pastry blender

5. Form 1 inch balls with your dough and place on cookie sheet

6. Flatten cookies using a fork and cross-hatch pattern

7. Bake cookies for 11-12 minutes (will depend on the heat of your oven and your altitude)

Recipe Notes

NOTE: Allow the cookies to cool before adding the icing. This will allow the icing to stick to the cookies better