Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
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.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
20
cookies
Calories:
159
kcal
Author:
Dr. Erin Carter
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:
159
kcal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
31
mg
|
Potassium:
30
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2
IU
|
Vitamin C:
2
mg
|
Calcium:
39
mg
|
Iron:
1
mg