
Vegan Raspberry & White Chocolate Brookies 12 COOKIES Prep: 10 MINUTES Cook: 15 MINUTES Dairy Free Gluten Free Vegan Vegetarian Raspberry and white chocolate has to be one of our all-time favourite combinations. These cookies are gooey, soft, and oh so delicious! Think a blondie cross between a cookie… slightly chewy on the outside and incredibly soft on the inside. Even better, they are vegan and gluten-free! Made with Coco Quench Original Coconut Organic Rice Syrup Brown Rice Ingredients 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 Instructions 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. Share this recipe Print recipe

Vegan Raspberry & White Chocolate Brookies

12 COOKIES
Prep: 10 MINUTES
Cook: 15 MINUTES

Raspberry and white chocolate has to be one of our all-time favourite combinations. These cookies are gooey, soft, and oh so delicious! Think a blondie cross between a cookie… slightly chewy on the outside and incredibly soft on the inside. Even better, they are vegan and gluten-free!

Made with: Coco Quench

Original Coconut

Organic Rice Syrup

Brown Rice

Ingredients

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

Instructions

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.

Share this recipe