Gluten-Free Vegan Serves 12-16

ingredients

• 1 Cup Raspberries Frozen
• 1/2 Cup Cashew Yogurt
• 1 Cup Brown Coconut Sugar
• 1/2 Cup Coconut Sugar
• 1 Cup Vegan Butter
• 2 Cups Coconut Flour
• 1 cup Almond Flour
• 2 Cups Dark Chocolate Chips
• 1 tsp Baking Soda
• 1 tsp Sea Salt
• 1 tsp Pure Vanilla

Directions

In a medium bowl, combine flour, baking soda, and salt. Mix well and set aside. In a separate bowl, combine butter, sugars, yogurt, and vanilla. Once the wet mixture is combined, slowly mix in the dry ingredients. Next, fold in chocolate chips and raspberries. Let dough rest in the fridge for 15-20 minutes (this makes it easier to handle).

Treat a baking sheet with the non-stick option of choice (I use silicone mats) and scoop out about 1 Tbsp of dough per cookie (for more uniform cookies, I use an ice cream scoop). Bake at 375 until golden brown (around 15-20 minutes depending on your oven). Let cool completely on a wire rack. *For moist and chewy cookies, melt your butter first; trust me, it totally works! Enjoy!