Sugar-Free Chocolate Cookies with Raspberries
These sugar-free & vegan Chocolate Cookies with Raspberries are super easy to make, healthy and delicious!
Servings 11 cookies
Calories 66kcal
Ingredients
- 2 very ripe bananas
- 1/3 cup almond milk (or any plant-based milk)
- 1 tablespoon cocoa powder (dutch-processed)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2/3 cups frozen raspberries
Instructions
- Preheat the oven to 350°F/180°C.
- Peel the bananas and mash them in a mixing bowl. Add the almond milk and cocoa powder, stir to combine.
- Add the flour and baking powder and stir to combine until it's a thick batter. Fold in the frozen raspberries.
- Use an ice cream scoop to scoop equally sized blobs (about 11) of batter onto a baking tray lined with parchment paper.
- Bake the cookies in the oven for about 20-25 minutes (until slightly brown on the edges).
- Let them cool off because they are super soft after baking. Then enjoy!
Notes
Storage: You can keep them in an airtight container in the fridge for 1-2 days.
Nutrition
Calories: 66kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 10mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 3.8mg | Calcium: 22mg | Iron: 0.7mg