Chocolate Raspberry Cookies

Posted by Renata Franco on


1 1/2 cups gluten free flour of your choice (we used a sorghum, activated brown rice & tapioca blend)

1/2 cup cacao powder

3tsp wattleseed

2 tsp maca powder

1 tbsp strawberry powder (optional)

1 1/2 tsp cinnamon

1 tsp vanilla powder (can sub for extract)

1/2 tsp bicarb soda

1/2 tsp salt

1/2 cup honey

1/2 cup coconut oil (melted)

3/4 cup activated pecans (roughly chopped)

3/4 cup dried raspberries

1/2 cup cacao nibs

1/2 cup activated pepitas

Makes around 20 small cookies


  • Sieve the flour, cacao, maca, strawberry powder (if using), cinnamon, salt and bicarb into a large mixing bowl. Add the wattleseed and mix well to fully combine
  • Add the honey and melted coconut oil to the flour mix and fold through until a dough starts to form (this can be done in a food processor)
  • Mix through the chopped pecans, raspberries, cacao nibs, pepitas and lots of love until everything is evenly distributed
  • Add a splash of your favorite milk to bind if it looks too crumbly 
  • Chill the dough in the fridge for at least 30 minutes to help rolling 
  • Roll pieces of the dough between your palms into walnut-sized balls, and place on a lined baking sheet,  leaving space between each one. Then mindfully squish down with the palm of your hand into round cookie shapes
  • Bake in a preheated oven at 180℃ for 15-20 minutes. The cookies should be crisp around the edges and slightly soft to touch.
  • Allow to cool and firm-up on the tray for another 20 minutes, then leave to fully cool on a wire rack for as long as you can bear. Now share your little tastes of love with friends and enjoy over a cuppa!
  • Store in a re-used Mindful Foods jar, or alternative airtight container, for up to 2 weeks

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