Recipes

Chocolate-raspberry cookies

Recipes / Desserts
  • Preparation : 15 minutes

  • Cooking : 20 minutes

  • Yield : 12 cookies

Ingredients

  • 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

The recipe

  • 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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