Raspberry Chocolate Drop Cookies with Coconut Icing
These cookies work well with fresh or frozen fruit, so you can make them whenever the craving hits.
Servings: 20 cookies
Calories: 159kcal
Ingredients
Cookie
- 3 cups blanched almond flour
- 1 cup fresh or frozen raspberries thawed if frozen
- 1/4 cup coconut oil, butter or ghee
- 1 tablespoon organic vanilla extract
- 2 tablespoon brewed coffee
- 1/4 cup local organic honey
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 pinch sea salt
Icing
- 1/4 cup coconut butter
- 1 tablespoon coconut oil
- 1 teaspoon organic vanilla extract
- 1 tablespoon honey
Instructions
Cookie
- Preheat oven to 350F
- 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)
- Remove bowl from microwave and add the rest of your ingredients
- Blend the ingredients well with a pastry blender
- Form 1 inch balls with your dough and place on cookie sheet
- Flatten cookies using a fork and cross-hatch pattern
- Bake cookies for 11-12 minutes (will depend on the heat of your oven and your altitude)
Icing
- Place all ingredients in a microwave safe bowl
- Heat on high for 30-60 second (until coconut oil and coconut butter are melted)
- Blend the ingredients well
- Place approximately 1 teaspoon of icing onto each cookie
Notes
NOTE: Allow the cookies to cool before adding the icing. This will allow the icing to stick to the cookies better
Nutrition
Calories: 159kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 30mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg