Maple-Raspberry Cocoa Cookies

I was never one for Summers. I don’t do well with heat. I have the hardest time keeping any tan (or even getting one, for that matter). And, I am usually so busy with school and work, that I rarely even get a chance to enjoy it; bbq’s, beach days, lake trips, popsicles, cookies. This year everything has changed.

This Summer I fell in love. The temperature has been perfect. BBQing has become a weekly staple in our home, taken place right on our front patio! I have managed to already escape 3 different times to a place of solitude, where I enjoyed skinny girl margs poolside. My visits to Yogurtland have become a little excessive over the past few weeks, but hey, it’s Summer!

Beach hair has become my staple; lighter than ever before and messy, for I have absolutely no desire to do anything to it anymore besides comb it when I get out of the shower. My kitchen has a lingering smell of homemade desserts; fruity and Summertime classified, something like these maple-raspberry chocolate cookies. And to think, it isn’t even over.

Why it took me this long to fall in love? I couldn’t tell you. But, this much passion and joy for something; the way it makes me feel, alive; is incredibly refreshing. I cannot wait to take my plate of healthy yet yummy cookies, glass of almond milk and book, and plant myself outside to enjoy these beautiful Summer days.

Maple-Raspberry Cocoa Cookies (Gluten free/Vegan)

1/2 cup organic raspberry preserves

1 cup organic sugar

1/3 cup coconut oil

2 teaspoons pure maple syrup

1/2 cup dark cocoa powder

1 1/2 cups + 2 tablespoons almond flour

3/4 teaspoons baking soda

1/2 teaspoon sea salt
sugar in the raw

Preheat oven to 350F. In a large bowl, sift together sugar, cocoa powder, baking soda, and salt. Then, stir in the jam, maple syrup, and oil. Flatten into tablespoon-sized balls and place on your Silpat lined baking sheet. Sprinkle dough balls with raw sugar, then bake for 10 minutes.

For more Summertime treats like this, visit Withloverachel.com

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