Raspberry Muffin Cookies

I’m excited to share these muffin cookies, especially after the love for the blueberry ones! Here’s my take on the superior berry—raspberry.

Raspberry Muffin Cookies

Raspberry Muffin Cookies


  • 3.2 oz biscoff spread
  • 3.2 oz coconut yogurt
  • 2.6 oz maple syrup
  • 2.6 oz coconut sugar
  • 2 tsp vanilla extract
  • 2.8 oz @macr0mike vanilla buttercream protein (use 'amb-mon' 🤍)
  • 4 oz GF plain flour
  • 1/2 tsp baking soda
  • 1.8 oz fresh raspberries
  • 1.8 oz white chocolate, chopped
  • 1.8 oz raspberry jam
  • Topping:
  • 1 oz GF plain flour
  • 1.8 oz sugar
  • 1/2 tsp cinnamon
  • 0.4 oz vanilla buttercream protein
  • 0.9 oz cold butter


  1. Preheat your oven to 338°F and line a large tray with baking paper.
  2. Mix the biscoff, yogurt, syrup, sugar, and vanilla in a medium bowl until smooth.
  3. Stir in the protein, flour, and baking soda until a soft dough forms.
  4. Gently fold in the raspberries and chopped white chocolate.
  5. Shape the dough into about 10 balls, place them on the tray, and flatten them to your desired thickness (they'll spread a bit).
  6. Create a small indent in the middle of each cookie using the back of a spoon and spoon some jam on each.
  7. For the crumb topping, combine the flour, sugar, cinnamon, and protein in a small bowl.
  8. Rub the butter into the dry mixture until it's crumbly, then sprinkle this on top of the cookies.
  9. Bake for about 15 minutes or until they're golden, then let them cool a bit before indulging!

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