Cashew Raspberry Cookie Recipe

Here are the ingredients that you need to compile to make this recipe:

  • 125 grams oats to later be blended into oat flour, about 1 & ¼ cup of rolled oats
  • 1/3 cup cashews chopped
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon optional
  • 1/8 tsp salt
  • 2 tbsp flax meal to form a flax egg
  • 5 tbsp room temperature water to form a flax egg
  • 2 tbsp cup coconut oil melted
  • 2 tbsp almond butter
  • 1/2 cup coconut sugar or cane sugar
  • 1 tsp vanilla extract
  • 1 bar Hu chocolate or dark chocolate of choice chopped
  • ½ cup freeze-dried raspberries


Here are the directions that you need to follow in order to complete this recipe:

  1. For the first step, you need to fully preheat your oven to 350F.
  2. Now, you need to fully blend the oats into oat flour, the finer the texture the better! This is the base dry ingredient of the recipe.
  3. In a small bowl, whisk together all of the oat flour, cashews, baking soda, cinnamon and salt. Everything will be well combined.
  4. In another small bowl, whisk together all of the flax meal and water to create a flax egg. Let this thicken for 5 minutes until you use it.
  5. While your flax egg is thickening, add all of the coconut oil, almond butter, sugar and vanilla extract to a bowl. Add in the flax egg and whisk it with a fork until the mixture has become well combined.
  6. For the next step, you want to gradually add in the dry ingredients to the wet and stir until a tacky dough forms. This step could take several minutes to complete.  Now, you need to add in all of the chopped chocolate and raspberries. Do this step by hand to make sure that the ingredients are not crushed. Stir to combine.
  7. Using a 3 tbsp-sized scoop, scoop each dough ball onto a parchment-lined baking sheet.
  8. Bake for 10-11 minutes at 350F. Remove from the oven and put on a cooling rack.
  9. Serve warm!