Preheat the oven to 160ºC 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.
*This recipe works beautifully with any of our delicious Sweet Freedom Syrups.
*We cannot guarantee that this recipe is allergen free.