Homemade Raspberry & Dark Chocolate Cookies

Makes 6–8 cookies

Ingredients

Cookie base

• 4 tbsp flour (oat flour preferred)
• 1 tbsp Evive plant-based protein
• 2 tbsp maple syrup
• 1 tbsp tahini
• 1 pinch of salt
• 1 tbsp water (if needed)

Raspberry filling

• 1 cup raspberries
• 2 tsp chia seeds
• 1 tbsp maple syrup

Coating

• ½ cup melted dark chocolate
  
  

Instructions

1. Make the quick jam — Cook the frozen raspberries until broken down. Add the chia seeds and maple syrup. Stir and let thicken for 10 minutes.
2. Make the cookie dough — In a bowl, combine the flour, Evive protein, and salt. Add the tahini and maple syrup. Mix together, adding a splash of water if needed to bring the dough together.
3. Shape the bases — Press 6–8 small circles of dough into a muffin tin, flattening slightly to create a base.
4. Assemble — Spoon a dollop of raspberry filling onto each cookie, then cover with melted dark chocolate.
5. Set — Refrigerate for 30 minutes until firm.