Raspberry & White Chocolate Cookies

Bursting with fresh raspberries and smooth white chocolate, these easy-to-make cookies are a real treat. Serve warm for extra gooey deliciousness.
Makes 10
Total Time
30 Minutes
100g of oats
80g of oat flour (oats blended into flour)
¼ tsp of bicarbonate of soda
50g of almond butter (smooth, runny)
2 ripe bananas (about 200g)
50g of white chocolate chips or chunks
80g of raspberries
Step 1

Preheat the oven to 180*C and line a baking tray with parchment paper.

Step 2

Mash the bananas in a large bowl and stir in the almond butter. Stir in the oats, oat flour and bicarbonate of soda. Fold in the chocolate chips and raspberries carefully.

Step 3

Use a large tablespoon scoop to divide the dough into 10 cookies, roll into balls with your hands (they’ll be sticky!) and place them onto the baking tray and press down slightly.

Step 4

Bake for 12-14 minutes or until golden, enjoy warm or allow to cool.

Recipe courtesy of Love Fresh Berries

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