Chocolate, coconut and raspberry cookies

Chocolate, coconut and raspberry cookies

Total: 3 hr 42 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 410 kcal
, Fat: 27 g
, Carbohydrate: 38 g
, Protein: 7 g

I love Mailänder and Brunsli cookies, but sometimes at Christmas I just have to have something really different. The homemade raspberry filling in these cookies scores top marks thanks to the superfood chia seeds, and goes together perfectly with the coconut filling.

Ingredients

8 piece

Hint:

The original recipe with guaranteed success is for 8 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Dough

110g spelt flour
1tsp baking powder
0.25tsp sodium bicarbonate
1tbsp cocoa powder
25g coconut palm sugar
80ml maple syrup
100g white almond cream (e.g. KARMA)
0.5tsp vanilla paste
1pinch salt
2tbsp water

Raspberry filling

120g raspberries (fresh or frozen)
2tbsp chia seeds
2tbsp maple syrup

Coconut filling

1tin coconut milk, 400 ml (e.g. BLUE ELEPHANT)
1tbsp maple syrup

Shaping, baking and glazing the cookies

150g dark chocolate, in pieces
2tbsp coconut oil (approx. 20 g)
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How it's done

Dough

Mix the baking powder, sodium bicarbonate and cocoa in a bowl. In a second bowl mix the coconut flower sugar with the maple syrup, almond cream, vanilla and salt, then add to the dry ingredients together with 2 tsbp. water (or a little more if required) and mix to form an even dough.

Cover the dough and chill for approx. 1 hr.

Raspberry filling

Place all the ingredients into a pan and simmer for approx. 10 mins. while stirring with a whisk, then leave to cool.

Coconut filling

Place the tin of coconut milk in the fridge over night. Use a spoon to remove the solidified top part of the milk, mix this with the maple syrup to make the filling and spoon into a piping bag.

Shaping, baking and glazing the cookies

Divide the dough into 16 equal pieces, roll into balls and place these onto a baking tray lined with baking paper leaving sufficient space between them, then wet your fingers and press the cookies flat.

Bake: for 10-12 mins. in the centre of an oven preheated to 175°C.

Leave the cookies to cool. Spread half the cookies with the raspberry filling, then pipe on the coconut filling. Place the remaining cookies on the top of the filling. Chill the cookies for approx. 2 hrs.

For the glaze melt the chocolate and coconut oil over a low heat, pour over the cookies and leave in the refrigerator to set.

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