Raspberry Choc Cookies

Gluten, Dairy, Egg and Nut Free

Makes 24 approx

INGREDIENTS:

• 2 cups (270g) Gluten Free Plain Flour
• 1 cup (130g) Coconut Sugar (see notes)
• 1 tsp Baking Powder (Gluten Free)
• 1 heaped tsp Arrowroot Flour
• pinch Himalayan Salt
• 1/3 cup Cacao Nibs
• 1/2 cup (100g) Extra Virgin Coconut Oil
• (70g) Coconut Milk
• 1 tsp Vanilla
• 1 punnet Raspberries (halved)

CONVENTIONAL METHOD

1. Preheat oven 180 degrees
2. Place all dry ingredients into a bowl and mix well and then add cacao nibs
3. Place all wet ingredients into a small bowl and mix together
4. Add wet ingredients into dry bowl and combine
5. Roll together heaped spoonful amounts of mixture and place onto prepared baking tray, flattening slightly with fingers
6. Add one half raspberry to top of mixture
7. Bake in oven for approximately 17 minutes or until lightly brown on top
8. Allow to cool before removing from baking tray

THERMOMIX METHOD:

1. Preheat oven 180 degrees
2. Place all dry ingredients into thermomix bowl Speed 6/10 seconds
3. Add all wet ingredients into thermomix bowl Speed 6/30 seconds
4. Add cacao nibs reverse/speed 4/20 seconds checking that cacao nibs are mixed well into dough
5. Roll together in heaped spoonful amounts and place onto prepared baking tray, flattening slightly with fingers
6. Add one half raspberry to top of mixture
7. Bake in oven for approximately 17 minutes or until lightly brown on top
8. Allow to cool before removing from baking tray

NOTES:

• Any kind of granulated sugar may be used, but to keep unrefined use coconut sugar or rapadura.
• These cookies freeze well and go well in a lunchbox.