NUTRITIONAL FACTS

AMOUNT PER SERVING
Calories 79 Calories from Fat 24
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 8%
Sugars 9g
Protein 2g

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Edamam

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Fudgy Chocolate Raspberry Cookies

VEGAN – GLUTEN FREE – SOY FREE – OIL FREE

These cookies are sinfully delicious with a wonderful fudgy texture. A treat for adults and children alike, it’s hard to believe that they are only 80 calories each.

PREP 20 MINUTES

COOKING 11–14 MINUTES

PORTIONS 18

Ingredients

½ cup gluten free rolled oats

10 Medjool dates

¾ cup raw walnuts

¾ cup raw almonds

3 tbsp raw cacao powder

1 tsp aluminum-free baking powder

1 tsp vanilla extract

½ tsp almond extract

4 tbsp water

¾ cup fresh raspberries

Preparation

  1. Preheat oven to 350F. Line 18 mini-muffin tins with colourful paper liners.
  2. Place rolled oats in the bowl of a food processor and grind to a fine powder. Add all other ingredients except raspberries and process until you have a smooth dough-like texture.  
  3. Scoop out one spoonful at a time and press into the bottom of the muffin liners. Once each cookie is well flattened, press your thumb into the middle of the cookie to create a small indentation.
  4. Place raspberries in a small bowl and mash with a fork. Place a small amount of raspberries into the indentation in the center of each cookie.
  5. Bake for 11-14 minutes. Remove from oven and cool on wire rack for 10 minutes or until cool enough to handle. Remove cookies from muffin tins and continue to cool.