White Choc and Raspberry Cookies

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It seems I have had a lot of likes and requests for the recipe for this really nice and simple cookie recipe. Using ingredients that are in season too (the raspberries) they make for an even better weekend sweet treat. Using a new ingredient to make it slightly healthier with added protein and fibre, these are a must. See below for this recipe... enjoy! 


Ingredients;

150g salted butter, softener

100g caster sugar

150g self raising flour

50g coconut flour 

50g fresh/ frozen raspberries

60g white chocolate, roughly chopped


Method;

1. In a medium bowl cream the butter and sugar together until pale and fluffy.

2. Add both the flours and roughly combine, ready to add the makers of these amazing cookies!

3. Gently mix in the chocolate and the raspberries. We don’t want to mush the raspberries too much. 

4. Divide the mix into balls on a dessert spoon and place on baking trays lined with grease proof paper. Gently flatten the balls slightly with your fingers, dipping your fingers in water every now and then so as not to stick to the dough. My batch made 18 cookies.

5. Bake in the oven at 180°C for 15 minutes, or until golden. Don’t be alarmed that the cookies feel soft, they harden up once cold, for that crunchy on the outside, soft in the middle texture.


This recipe makes roughly 18 cookies, at 144 calories each. Much better than shop bought, eh!? 





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