Raspberry Chocolate Chunk 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

Method:
– Pre-heat the oven to 175c, fan setting.
– 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.

 

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