Ingredients
Cookies
- 1 cup almond pulp (drained to remove as much liquid as possible, from almond milk)
- ¼ cup maple syrup
- 3 tbsp almond butter
- 2 tbsp flax “eggs” (2 tbsp flaxseed meal + 6 tbsp hot water let sit for 15 minutes)
- 1 tsp vanilla extract
- 1 tsp pumpkin spice seasoning
- ¼ tsp baking soda
- 1 pint organic raspberries
- 1 tbsp maple syrup
- 1 tbsp filtered water
- 2 tsp chia seeds
- 1 tsp orange zest
Directions
- Preheat oven to 350F.
- Add all “Cookie” ingredients in a bowl and mix well. Let chill in fridge for at least 30 minutes.
- Roll mixture into balls and use your thumb to make an imprint in the middle of each. Bake for 10-12 minutes.
- While the cookies bake, prep the orange raspberry jam. Add all “jam” ingredients to a saucepan (except orange zest) and cook for 5 minutes stirring frequently.
- Turn off heat and stir in the orange zest and let sit for 5-10 minutes.
- Add raspberry jam to cookies and bake another 4-5 minutes. Drizzle with raw coconut butter.
- Let cool before serving. Enjoy!
