Monday, May 7, 2012

allergen-free, gluten-free, refined sugar-free chocolate raspberry cookies

I was craving raspberries and chocolate and my kids wanted cookies, so we came up with this recipe on a Sunday afternoon. I am not a professional chef so feel free to adjust it as you see fit.

1/4 cup real maple syrup + a few drops liquid stevia
1/3 cup unrefined coconut oil
2 mashed bananas
3 T cocoa powder
1 cup (gluten-free, if desired) oats
1/3 cup millet flour (or sorghum flour, or your fav gf mix)
1/2 cup unsweetened (nitrate-free) shredded coconut
pinch of salt
1/4-1/2 tsp. baking soda
1/4 cup (or eye it) dairy-free chocolate chips (I use trader joe's or enjoy life)
1/2 cup chopped (in half) raspberries and/or cherries (I used frozen)

Mix together first three wet ingredients. Add cocoa to wet ingredients and stir until well blended. Mix dry ingredients together, and then add to wet mixture. Toss in chocolate chips and berries and stir just until blended. Use a spoon to form cookies onto a baking sheet. Bake at 325 convection, or 350 regular for 11-13 minutes, or until done. We are at very high elevation so that could affect baking time/temp...adjust as needed.

*It was cold when I made these cookies, so the coconut oil was solid. If your coconut oil is liquid at room temp, then you might want to put a little less or add a touch more flour if needed.

1 comment:

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