Deliciously Ella's Raspberry Chocolate Chunk Cookie

‘It is a pleasure to be donating my recipe in support of International Animal Rescue’s Cakes for Apes! It is so important that we all start stepping up to help animals in urgent need of rescue.’

FOR THE COOKIES

  • 200g ground almonds

  • 100ml maple syrup

  • 100g dark chocolate, chopped into chips

  • 4 tablespoons of brown rice flour (or a plain flour)

  • 1 heaped teaspoon of bicarb

  • 1 tablespoon of coconut oil, melted

FOR THE RASPBERRY SAUCE

  • 300g fresh raspberries

  • 150g dark chocolate

  • 1 tablespoon of maple syrup

Preheat the oven to 175c/350f.

Place all of your cookie ingredients (apart from the dark chocolate chips) in a food processor and pulse until well combined. Once combined, add in the chocolate chips and give it another quick pulse to mix through.

Scoop out spoonfuls of the mixture and roll them into balls using your hands, then squash them down into cookie shapes and place onto a lined baking sheet. Cook in the oven for 20-25 minutes until golden.

While they cook make the raspberry sauce. First, place all of the ingredients in a pan over a medium heat and cook for 5-10 minutes until everything is melted. Then remove the pan from heat and whizz using an electric hand mixer until smooth.

Drizzle over cookies and enjoy.