Chocolate-raspberry cookies

Accueil > Chocolate-raspberry cookies

Recipe created by : Michèle Rousseau

Preparation: 15 minutes

Cooking: 20 minutes

Yield: 12 cookies

Notes:

Product used in this recipe : Organic Whole Khorasan Flour
For a new taste, you can also use : Organic All Purpose Unbleached White Flour

Ingredients

of Organic Whole Khorasan Flour
30 grams 70% dark chocolate
¼ cup natural almond butter
½ cup unsweetened apple sauce
1 tablespoon vegetable oil
1 ½ tablespoon maple syrup
1 tablespoon white sugar
¼ cup unsweetened almond drink
⅓ cup almond powder
1 tablespoon cacao powder
¼ teaspoon baking powder
80 grams raspberry spread
20 grams white chocolate

Preparation

Place the rack in the centre of the oven and preheat to 190°C (375°F). Line a baking sheet with a reusable mat or parchment paper.
Place the dark chocolate in a small microwave-safe bowl. Microwave on medium power for 30 seconds, stirring in between. Altogether, about 1 min 30 sec should be enough. Set aside.
In a large bowl, combine almond butter, apple sauce, oil, maple syrup, sugar and unsweetened almond drink. Add the melted dark chocolate and mix well.
In the same large bowl, add the flour and almond powder. Sift the cocoa, baking powder and baking soda over the bowl. Mix well.
Using a 30 ml (2 tablespoons) proportioning spoon, scoop out the dough and arrange in 12 small piles on the baking sheet, spacing them at least 3 cm (1½ inches) apart. Prepare a small bowl of water. Dip your thumb in the water and press it into the centre of the future patty to create a cavity, taking care not to pierce it all the way to the bottom. Repeat for the rest of the patties. Fill the cavities with raspberry spread, about 5 to 7 mL (1 tsp. to ½ tbsp.) of spread per patty will be required).
Cook for 18 to 20 minutes. Let cool completely.
Optional: Place the white chocolate in a small microwave-safe bowl. Microwave on medium power for 30 seconds, stirring in between. In total, about 1 min should be enough (make sure the chocolate is well melted to make it runny!). With a fork, let the chocolate run over the cookies randomly. Put in the refrigerator to allow the chocolate to set more quickly.
Store cookies in a resealable container for 3 days at room temperature or a few months in the freezer.

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