No Bake White Chocolate and Raspberry Cookies
A quick and easy recipe for soft and chewy no bake cookies loaded with white chocolate and raspberries! Ready in 5 minutes and less than 5 ingredients, these healthy keto no bake cookies are packed with protein!
Prep Time 5 minutes
Cook Time 5 minutes
Servings 12 Cookies
Line a large baking tray or plate with baking paper and set aside.
In a large mixing bowl, add your coconut flour and set aside.
In a microwave-safe bowl or stovetop, combine your cashew butter with maple syrup and heat until melted and mix to incorporate.
Add the liquid mixture to the dry mixture and stir until fully combined. Fold through your chocolate pieces and dried raspberries and mix well. If the batter is a little too crumbly, add some milk of choice until a thick batter remains.
Using your hands, form 12 balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes, until firm.
* You will only need to use the milk if the batter is too thick.
No Bake White Chocolate and Raspberry Cookies should be stored in the fridge, they will keep for 1 week.
No Bake White Chocolate and Raspberry Cookies can be stored in the freezer and will keep fresh for up to 6 months.
Serving: 1Cookie | Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Fiber: 9g | Vitamin A: 200IU | Vitamin C: 3.3mg | Calcium: 40mg | Iron: 0.7mg