Make a batch of these goodies so you have them handy for when you crave a sweet snack. Zesty cookies packed with juicy raspberries and a gentle crunch from chia seeds, they are an ideal treat for when the warmer weather is here and you fancy something light. Switch to blueberries if you fancy it!


  • 100g gluten-free flour
  • 100g ground almonds
  • 100g sweetener
  • 3 tablespoons chia seeds
  • Zest of 1 lemon
  • 2 tablespoons melted coconut oil
  • 1 egg, beaten
  • 3-4 tablespoons milk of choice
  • 1 teaspoon vanilla extract
  • 70g frozen raspberries

Make them!

  1. Mix together the flour, almonds, sweetener, chia seeds and lemon zest in a bowl.
  2. Add in the coconut oil, egg, milk and vanilla and mix well to bind together. Gently fold in the raspberries.
  3. Divide between 12 small pieces, place on a lined baking tray and press down gently. Bake at 180C for 12-15 minutes until golden, then leave to cool. Enjoy!