Love is in the air… and now in our stomachs in the form of these decadent Raspberry Chia White Choc Chip Love Cookies! They do say that the way to anyone’s heart is through their stomach, so shoot your shot with a potential lover (or spoil your current lover) by gifting them with these dairy and gluten free cookies this Valentine’s Day! (Love heart shape optional although strongly encouraged.)
Thanks to the vegan wholefood chocolate masters over at Loving Earth for creating this original recipe!
- 2 cups of raspberries (fresh or frozen – we used fresh)
- 2 tbsp chia seeds
- 2 tbsp water
- 2 tbsp maple syrup
- 1 tbsp WholeLife Healthfoods Linseed Meal
- 2 tbsp water
- 1 ½ cup Bob’s Red Mill Super-Fine Almond Flour
- ¼ cup Bob’s Red Mill Brown Rice Flour
- ½ tsp baking powder
- Pinch of salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
Plus 2 blocks of Loving Earth White Chocolate (1 block to chop up to use as choc chips in the dough, and one block to melt for drizzling).
Method:
1. Prepare the raspberry chia jam by placing all ingredients into a small saucepan over medium-high heat. Bring to a boil, stirring until the raspberries have completely broken down and a jam begins to form. Turn down the heat to medium-low and continue to cook until the mixture has thickened into a jam consistency – about 15 minutes. Set aside.
2. Prepare the flax egg in a bowl by combining the linseed meal and the water. Give it a mix and then set aside for 15-20 minutes until it has thickened into a jelly or egg like consistency.
3. Combine the dry ingredients in a mixing bowl and make a well in the centre.
4. Combine the wet ingredients and flax egg together in a separate bowl and then add into the dry ingredient bowl. Add in one block of roughly chopped Loving Earth White Chocolate and fold the mixture together until a dough is formed. Place the dough in the fridge for at least 15 minutes to chill.
5. Once chilled, roll out the dough on a floured surface about 1cm thick. Use your love heart cookie cutter (or whatever shape you’d like!) to press firmly into the dough to cut out the shape. Lift from the bench carefully and place on a baking paper lined tray. Be sure to not overcrowd the tray – you may need to bake the cookies in batches.
6. Use your thumb to press an indent into the middle of each cookie and then spoon out some raspberry chia jam to fill the indent.
7. Bake the cookies for 12 minutes, making sure to rotate the tray in the oven at halfway. They may require an extra minute or two if the edges haven’t browned up enough. Allow the cookies to cool fully on a wire rack.
9. Melt some Loving Earth White Chocolate in the microwave for 20 seconds (and then mix with 1 tsp of coconut oil for consistency) to drizzle over the top of your cookies and you’re all done! How could your Valentine resist this culinary masterpiece?
