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