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Healthy Vegan Lemon Raspberry Muffin Cookies

Course Breakfast, Cookies, Desserts, Muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 300kcal

Ingredients

  • 1 cup almond flour
  • 1 and 1/2 cups gluten free measure for measure flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/3 cup melted vegan butter
  • 1/3 cup mashed banana
  • 1/8 cup lemon juice
  • 1 tbsp lemon zest

1 cup fresh raspberries coated in a tbsp of flour

lakanto powdered monk fruit sweetener mixed with dairy free milk for the glaze 

Instructions

  • preheat the oven to 350 degrees.
  • mix all wet ingredients first and then fold in the dry ones until a thick dough forms.
  • coat the raspberries in a little bit of gluten free flour and gently incorporate them into the mix. they will break up a bit but try to be as gentle as possible.
  • use a large ice cream scoop to evenly distribute the muffin cookies and bake at 350 degrees for about 22 minutes. 
  • drizzle with a glaze of choice and enjoy! store in the fridge in an airtight container and warm up before eating.