- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Servings: 22-24 cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ⅔ cup Dutch-processed cocoa powder
- ½ teaspoon fine sea salt
- 1 cup coconut sugar
- ½ cup Ripple Unsweetened Vanilla Milk
- ½ cup coconut oil, melted and cooled to room temperature
- ¼ teaspoon almond extract
- ¾ cup frozen raspberries
- ¼ cup vegan white chocolate chips
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium mixing bowl add the all purpose flour, almond flour, cocoa powder, and salt. Whisk to combine and set aside.
- In another medium mixing bowl add the coconut sugar, Ripple Unsweetened Vanilla Milk, coconut oil, and almond extract. Whisk until smooth.
- Add flour mixture in thirds, using a spatula to combine (it will be a thick dough).
- Divide and roll dough into 2-inch balls and place on the prepared baking sheet, spacing the cookies 2-inches apart.
- Use the palm of your hand to slightly flatten the cookies.
- Top each cookie with white chocolate chips and frozen raspberries.
- Place in the oven and bake until cookies are set around the edges, but still slightly soft in the center, 10-12 minutes. Let cool for 5 minutes then transfer cookies to a baking rack to cool to room temperature before serving.
