Deliciously Ella’s Raspberry Chocolate Chunk Cookies

FOR THE COOKIES

200g ground almonds 100ml maple syrup

100g dark chocolate, chopped into chips

4tbsp brown rice flour (or a plain flour)

1 heaped tsp bicarb

1tbsp coconut oil, melted

FOR THE RASPBERRY SAUCE

300g fresh raspberries

150g dark chocolate

1tbsp maple syrup ● Preheat the oven to 175°C/350°F.

● Place all the 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 sauce ingredients in a pan over a medium heat and cook for 5-10 minutes until everything is melted. Then remove the pan from the heat and whizz using an electric hand mixer until smooth.

● Drizzle over cookies and enjoy!