Recipe By @scoopitup_
Every year, another viral food craze sweeps the internet. One minute, we’re making Marry Me Chicken and the next, we’re all inexplicably obsessed with eating an entire cucumber. Our FYP says, “Yum,” and like magic, we’re running off to our kitchen to put it to the test.
Well, the latest Matcha trend is no different. The all-knowing and powerful (TikTok) has told us that it’s the absolute-must-try flavour, and our friend Sarah’s got the perfect recipe to try it out.
Giant Raspberry Matcha Cookie.
Yep, the four words you’ve waited your whole life to hear. Made with Raw C Organic Virgin Coconut Oil, these aren’t just a sweet treat—they’re an energy-packed snack that fuels your body with natural, wholesome goodness.
Better yet? It’s gluten-free. So if you weren’t already keen on making this one, this is your official sign to make these for the gluten-intolerant person in your life. With all the cardboard-tasting desserts out there, they deserve something delicious.
Ingredients
- 3tbsps of almond meal
- 2tbsps of Raw C Organic Virgin Coconut Oil, melted
- 1tbsp vanilla protein powder
- 1tbsp maple syrup
- 1tbsp nut butter of your choice
- ½cup of raspberries
- ½cup of white chocolate, chopped
- ½tsp of vanilla extract
- 1pinch of baking powder
Method
- Preheat the oven to 180°C and line a tray with baking paper.
- Combine almond meal, Raw C Organic Virgin Coconut Oil, protein powder, maple syrup, nut butter, vanilla extract, salt, and baking powder in a large mixing bowl.
- Mix until a dough forms, adjusting with an additional almond meal if it is too wet or a touch of maple syrup if it is too dry.
- Gently fold in the raspberries and white chocolate pieces.
- Shape the dough into a large ball and slightly flatten it.
- Bake for 15 minutes or until lightly golden.
- Allow to cool completely before serving.
Enjoy!
