Ingredients
Method
- Whisk together the almond flour, all purpose flour, baking soda and powder, and salt in a mixing bowl.
- Whisk together the two sugars, syrup, cashew butter, water and vanilla in a mixing bowl until everything is properly combined. It should form a rather thick paste.
- Pour the flour mixture into the wet and mix until just combined. Do not over mix.
- Fold in the freeze dried raspberries, coconut and white chocolate.
- Chill the cookie dough in the fridge for 30-45 minutes.
- Make 20 cookies with the cookie dough. Bake the cookies one sheet at a time.
- Bake the cookies at 175°C for 10-12 minutes. The cookies are done once the edges have a slight golden colour. Don't over-bake the cookies because then they will be too dry. The cookies will continue to bake a bit as they cool on the cookie sheets.
Notes
*Add one tablespoon of water at a time. The amount needed depends on how runny your cashew butter is. If it's very thick you're going to need 5 tablespoons, but if it's runnier you might only need 2-3. You'll be able to tell when you're mixing the cooking dough if it's loose enough or if it's too thick.