Raspberry Brownie Cookies

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Marla Meridith


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1 1/2 cups (200 g) Blanched Almond Flour

1/4 cup (25 g) Unsweetened Cocoa Powder

1/4 teaspoon Baking Soda

1/4 teaspoon fine Sea Salt

1/2 (60 g) cup Roasted, Unsalted Pecans, chopped

1/2 cup (60 ml) Pure Maple Syrup (I prefer darker Grade B)

2 large Eggs, whisked

1/4 cup (54 g) Melted Coconut OIl

1 teaspoon pure Vanilla Extract

1 cup (140 g) frozen Raspberries

Cooking Spray

Optional Coconut Whipped Cream

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