Dark Choc Raspberry Cookies
Ancestral Nutrition
Soft, chewy and packed with bursts of fresh raspberry and rich dark chocolate, these gluten-free cookies have a wholesome twist. Made with simple ingredients and a serve ofĀ Primal Iron Beef Spleen Powder, they're an easy and delicious way to incorporate whole-food nutrition into your day, perfect with a cup of tea or as a nourishing afternoon snack.
Makes 6-10 | Gluten-free | Refined sugar-free
Ingredients:
- 1Ā + 3/4 cup almond flourĀ
- 1 tsp Ancestral Nutrition Primal Iron Beef Spleen Powder
- 1/4 cup protein powder/collagen (if desired), coconut flour or more almond flourĀ
- 1 egg, room temperature
- 1/3 cup organic unsalted butter, softenedĀ
- 1 tsp vanilla essenceĀ
- 1/3 cup coconut sugarĀ
- 1 tsp baking sodaĀ
- Pinch of saltĀ
- 2 tbsp chopped dark chocolateĀ
- Handful of fresh raspberriesĀ
Method:
- In a large bowl, whisk together the egg, butter, vanilla and coconut sugar until well combined. (Don't worry about the lumps of butter too much, as this will incorporate when we add the dry ingredients)
- Add the almond flour, protein/collagen powder, baking soda, Primal Iron and salt. Fold through with a spatula to combine into a cookie batter.Ā
- Add in the chopped chocolate and raspberries, fold through again to combine. Cover the bowl with cling film or a natural beeswax alternative and set it in the fridge for 30 minutes to an hour.Ā
- While the cookie batter is setting, preheat your oven to 180 degrees Celsius (fan-forced) and line a baking tray with baking paper.Ā
- Once the batter is firm and cold, use a tablespoon or cookie scoop to form 6-10 balls and place them on the prepared baking tray. Flatten slightly and add any remaining dark chopped chocolate.Ā
- Ā Bake the cookies for 10-15minutes or until slightly golden on top and relatively firm to touch. Leave to cool for 10 minutes on the tray, and then a further 15 minutes on a wire cooling rack (this is important to 'firm up' the cookie!)
- Dig in and enjoy!Ā
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