Go Back
+ servings
Print

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.

Course Dessert
Cuisine American
Keyword coconut icing, paleo cookies, raspberry chocolate cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 cookies
Calories 159 kcal

Ingredients

Cookie

Icing

Instructions

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)

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

Recipe Notes

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

Nutrition Facts
Raspberry Chocolate Drop Cookies with Coconut Icing
Amount Per Serving
Calories 159 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 31mg1%
Potassium 30mg1%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 2IU0%
Vitamin C 2mg2%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.