raspberry and caramel cookies
love raspberries... then you will love these!
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 1/4 cup Sweet Freedom CARAMEL SYRUP
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/2 cup frozen dried raspberry pieces
Preheat the oven to 160C and line a large baking sheet with a silicone mat or parchment paper.
In a large bowl, combine the almond flour, oil, Sweet Freedom CARAMEL SYRUP, baking soda and vinegar and stir well to create a sticky dough. (It's important that your Sweet Freedom CARAMEL SYRUP is at room temperature, otherwise the coconut oil will solidify and the mixture will be more difficult to stir.) Fold in the raspberry pieces.
Use a tablespoon to portion the dough on to the baking sheet (heaped tablespoons), then use your hands to gently flatten and shape them.
Bake for 30 minutes until the cookies are firm to the touch around the edges.
Remove the cookies from the oven and let them cool on the pan for at least 10 minutes before attempting to remove them. They will firm up more as they cool.