These cookies to me we’re a real solid reminder that I need to be baking way more regularly than I do now. There’s something so simple and healing about the act of making cookies.
Preheat oven to 350.
In a mixing bowl, add almond butter, chia/flax eggs, coconut sugar, coconut oil and almond milk. Mix well. Set aside.
In a separate bowl, mix together cinnamon, Otto’s Cassava Flour, cacao powder, baking soda, and salt.
Slowly add the dry mixture to the wet 1/4 cup at a time until well incorporated.
Line a baking sheet with parchment paper or a silpat.
Scoop out heaping 1-2 inch dough balls separated by a few inches onto the baking sheet.
Top with chopped pieces of the dark chocolate bar and fresh raspberries
Bake for 12-13 minutes.
Immediately after being pulled out of the oven, top with pistachios so they stick to the melted chocolate bars.
Transfer to a cookie rack and let cool a bit before devouring.
