Here’s a tasty cookie recipe that’s loaded with fiber and healthy fats, plus it uses no refined sugar. Best of all, it’s delicious! You just might be tempted to have these for breakfast instead of dessert, especially if you’re a granola lover.
I always hated tossing the leftover raspberry puree/pulp when I made raspberry jelly or a smooth raspberry sauce. The Berry Health Benefit Network states that “The oil from raspberry seeds is rich in Vitamin E and Omega-3 fatty acids”. Can’t let something like that end up in the compost! I save and freeze my raspberry pulp in 1/2 cup packages for this recipe. You could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained. The original recipe I adapted suggested sesame seeds or flax seeds, but I really like the “extra something” that raspberries add to the flavor. [Read more...]