Raspberry Cookies
Serves: 12 cookies
Time: 20 minutes
These cookies are so simple, but so delicious! The fresh raspberries give them such a lovely sweetness and the texture is really moreish with the dates and peanut butter. Think of these as more of a ‘chewy’ cookie, and they are best kept stored in the fridge.
Ingredients:
140g oats (I used gluten free)
8 medjool dates
60g peanut butter
125g raspberries plus more for decorating (I used two packets of 125g raspberries in total)
Cooking Steps:
Pre-heat the oven to 200C.
Place all your ingredients in a food processor and pulse until smooth.
Spoon out the mix and place mini cookie size shapes on to a lined baking tray. The mix is quite sticky so don’t worry too much about trying to shape them with your hands – I found it easier to do so when they were on the tray.
Using a teaspoon, make a mini indent in the centre of the cookie, and place one fresh raspberry in this on each cookie.
Place in the oven and bake for 12-15 minutes, or until golden and crispy on edges.