Wednesday, 3 June 2015

Raspberry, Coconut & Oat Cookies Drizzled With Dark Choc


I absolutely love these coconutty cookies. I am still trying to work out exactly what they remind me of so until then I'll just keeping tasting them until I figure it out...
These are a similar method and recipe to the apricot, pecan and oat cookies I made (recipe in blog archive) but these ones take even less time to prepare.

What you'll need:
(Makes 6 Cookies)

- 75g Soft dairy free butter (room temperature)
- 60g Fresh raspberries
- 70g Desiccated coconut
- 80g Oats (Gluten free)
- 1tsp Agave nectar / Manuka honey
- 50g Dark chocolate (85% for dairy free)


How to make:
Pre-heat your oven to 180 fan

Start by chopping up the raspberries into quarters (or halves if they are small). Then quite simply place all the ingredients into a large mixing bowl and mix thoroughly. Once it has all combined, take table-spooned amounts of the mixture and mould into a cookie shape, press firmly so all the mixture sticks together nicely. Bake for around 25-30 minutes and until golden brown on the top and round the edges. The cookies will then need to cool for about 10-15 minutes so whilst they cool, melt the chocolate either over a bain-marie or in the microwave for about a minute or so. Drizzle the melted chocolate over the cookies; don't hold back! You can either wait for the chocolate to cool on the cookie or tuck in straight away whilst they are still slightly warm and chocolatey. Between myself and my Mum, these vanished fairly quickly, so I really hope you like these as much as we did.
Enjoy!

L
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