Iron-Rich Dark Choc Raspberry Cookies
These soft-baked Dark Chocolate Chip Raspberry Cookies bring together rich dark chocolate, fresh raspberries and Primal Iron Beef Spleen Powder for a delicious whole-food twist. Gluten-free and made with everyday ingredients, they're the perfect homemade treat when you're craving something sweet without compromising on quality.
Makes 6-10 | Gluten-free | Refined sugar-free
Ingredients:
- 1 + 3/4 cup almond flour
- 4 capsules of Australian Nutrition Primal Iron Beef Spleen
- 1/4 cup protein powder/collagen (if desired), coconut flour or more almond flour
- 1 egg, room temperature
- 1/3 cup organic unsalted butter, softened
- 1 tsp vanilla essence
- 1/3 cup coconut sugar
- 1 tsp baking soda
- Pinch of salt
- 2 tbsp chopped dark chocolate
- Handful of fresh raspberries
Method:
- In a large bowl, whisk together the egg, butter, vanilla and coconut sugar until well combined. (Don't worry about the lumps of butter too much, as this will incorporate when we add the dry ingredients)
- Add the almond flour, protein/collagen powder, baking soda, open and add the Primal Iron capsules and salt. Fold through with a spatula to combine into a cookie batter.
- Add in the chopped chocolate and raspberries, fold through again to combine. Cover the bowl with cling film or a natural beeswax alternative and set it in the fridge for 30 minutes to an hour.
- While the cookie batter is setting, preheat your oven to 180 degrees Celsius (fan-forced) and line a baking tray with baking paper.
- Once the batter is firm and cold, use a tablespoon or cookie scoop to form 6-10 balls and place them on the prepared baking tray. Flatten slightly and add any remaining dark chopped chocolate.
- Bake the cookies for 10-15minutes or until slightly golden on top and relatively firm to touch. Leave to cool for 10 minutes on the tray, and then a further 15 minutes on a wire cooling rack (this is important to 'firm up' the cookie!)
- Dig in and enjoy!
