Vegan Raspberry & White Chocolate Brookies

• 160 g gluten-free flour
• 100 g almond meal
• 1/2 tsp baking powder
• pinch of salt
• 100 g organic coconut palm sugar
• 85 g Pureharvest Organic Rice Syrup,
• 50 g coconut oil melted
• 2 tbps chia seeds
• 3 tbsp Pureharvest Coco Quench,
• 100 g vegan white chocolate (we used the loving earth caramel chocolate)
• 75 g frozen raspberries

Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. Prepare your chia eggs by mixing the chia seeds and 3 tbsp coco quench together in a small bowl and set aside.

In a medium sized bowl mix together the flour, almond meal, salt and baking powder, set aside. In a saucepan over low heat melt the coconut oil and rice malt syrup together until just melted. In a large bowl mix together the melted coconut oil and rice malt syrup with the coconut sugar.

Add the chia egg and mix some more. Add the dry ingredients to the wet ingredients and mix to form a cookie dough. Add the chopped chocolate and frozen raspberries and mix well to evenly disperse throughout the mixture.

Spoon small sections of the dough onto the prepared baking tray. Repeat this 10 - 12 times depending on how big you want your cookies.

Bake for 15 minutes or until golden brown.