RECIPES BY Rhiannon Lambert

Chocolate Berry Cookies

  • 30 MINS (+ CHILLING TIME)
  • 12 COOKIES
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

180g flour (I mixed 50:50 plain and spelt)

1 tsp baking powder

100g dark chocolate, chopped into chunks

125g frozen raspberries

90g light brown sugar

90ml olive oil

2 tbsp water

Pinch of salt

Directions

  1. Sift the flour and baking powder into a bowl, then mix in the chopped dark chocolate and salt.
  2. In another bowl, mix the sugar and oil and whisk with a fork until smooth. Gradually add in 2 tbsp water while whisking.
  3. Combine the wet mixture with the dry mixture and stir until well combined.
  4. Add the frozen raspberries to the mixture and combine gently. Be careful not to over-mix and crush the berries.
  5. Divide the dough into 12 cookies, keeping them small and relatively thick as they will flatten and expand a lot as they bake. Place them on a lined baking tray, with plenty of space around each.
  6. If time permits, chill the dough before cooking, so it doesn’t spread too much and to ensure an evenly cooked texture. Either freeze for up to an hour, or chill for up to 24 hours before baking.
  7. Preheat the oven to 180 degrees C. Bake for 12-15 minutes, until the edges begin to golden. Enjoy warm while still gooey from the oven, or leave to cool and store for up to a week.