Raspberry Heart Cookies

These cookies are going to steal your friends, family members and loved ones hearts! They are raw, vegan and gluten free! The best part is they come together in no time at all and you only need a few ingredients! These cookies get their pretty pink hue from freeze dried raspberries that are added to the cookie dough mixture! So you might say they are naturally gorgeous!


These cookies are perfect for that special someone or for your galentines day get together (in person or virtually!). Once these cookies are rolled out and cut into an adorable heart shape, they then get dipped in smooth dark chocolate! Raspberry and chocolate are such a great pairing and I absolutely love how these tuned out! I can't wait for you to surprise your loved ones with these healthy and "heart-y" cookies!


Happy Valentine's and Galentine's Day to all of you lovelies! I hope your day is filled with lots of yummy food and all the SWEETS!!



Ingredients:

1 1/2 cups gluten free rolled oats

1/4 cup unsweetened desiccated or shredded coconut

1/4 cup freeze dried raspberries, plus 1 tablespoon for decorating

1 tablespoon flax seed meal

2 tablespoons cashew butter (or nut butter of choice)

2 tablespoons light agave or maple syrup

1/2 teaspoon vanilla extract

Pinch sea salt

1-2 tablespoons water - as needed

1/2 cup dairy-free dark chocolate

1 teaspoon coconut oil


Method of Preparation:


Add all of the ingredients except for the chocolate and coconut oil to a food processor. Pulse to combine all the ingredients together - the oats should look like coarse sand.


The mixture should pack together in your hadn't when ready. If it doesn't pack together, add an additional tablespoon of water at a time until the consistency is like cookie dough.


Roll the dough out between two pieces of wax paper to about 1/4-inch-thick. Use a heart cutter of any size to cur the cookies out. Re-roll the cookie dough mixture until all of the hearts are cut out and no dough remains.


Prepare a baking sheet lined with parchment or wax paper.


Melt the chocolate and the coconut oil in a microwave safe bowl in 30-second increments, stirring in between until no lumps remain.


Dip half the cookie or drizzle the chocolate over the top of the cookie and place on the prepared pan.


Repeat until all the cookies are dipped or drizzled - finish with a sprinkle of the dried raspberry powder for a POP of color.


Refrigerate until ready to enjoy! :)


NOTE: If you only want to make a few heart cookies - you can roll the rest of the cookie dough into energy bites like the photo below! I dipped the bites in 2 tablespoons of melted coconut oil mixed with 2 tablespoons agave + 1 teaspoon raspberry powder. Then refrigerated until set.












Method of preparation:






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