Here’s a vegan, grain free, gluten free, soy free, dairy free, egg free, corn free, pretty much everything free cookie that those with a long laundry list of ingredients to avoid could probably eat. Don’t worry, I promise these actually taste good!
- 2 cups of almond flour
- ½ teaspoon of baking soda
- pinch of salt
- 5 tablespoons of blonde coconut palm sugar
- 2 tablespoons of flax seeds with 5 tablespoons of water. This will be your egg replacer.
- 4 tablespoons of macadamia nut oil
- ⅓ cup of smashed fresh raspberries
Preheat your oven to 350. Prepare your flax egg replacer before you begin mixing other ingredients. Start with 2 tablespoons of fresh whole flax seeds. Grind them up and add about 5 tablespoons of water, stir and set aside. The ground flax will congeal. Let sit for 5 – 10 minutes.
Next combine dry ingredients (almond flour, baking soda, salt, blonde coconut palm sugar) and mix well.
Add congealed flax mixture, macadamia nut oil, and smashed raspberries to the dry mixture and mix well.
Roll dough out onto a piece of parchment paper. Dough will be slightly sticky. If you have a heart shaped cookie cutter then use it to cut the cookies into heart shapes. Don’t worry if you don’t have one. Just scoop dough up with a tablespoon and press down on a well greased cookie sheet. Bake for 18 – 22 minutes.
Transfer to a cooling rack and let cool for 20 minutes before serving.
MMMmmmm Yummy Grain Free & Vegan Raspberry Almond Cookies!