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Serves: 12 Prep: 5 minutes Cook: 15 minutes

Ingredients:

1 cup almond meal
⅓ cup gluten-free flour
2 tsp arrowroot flour
¼ cup coconut oil, melted
2 tbs maple syrup
1 egg
2 tsp vanilla extract
Pinch Salt

Jam:

50g frozen raspberries
1 scoop Wild Berry Noway Juicy

Method:

1. Preheat the oven to 180C and line a baking tray with baking paper.
2. For the jam: In a small saucepan on low heat place raspberries and allow to melt slightly, add Noway Juicy, and stir to combine until a sticky jam-like consistency forms. Remove from heat and set aside.
3. Combine all cookie ingredients together in a separate mixing bowl.
4. Spoon 1 tbs of mixture into a ball and push your thumb into the middle to create a well. Place ½ - 1 tsp of jam into each cookie.
5. Bake for 10-12 minutes or until golden.
6. Allow cooling on the tray for 5 minutes then transfer to a wire rack to cool completely.

Enjoy!

Macros Per Serving :

Calories: 141
Carbs: 6g
Fat: 10g
Protein: 4g

 

A NOWAY take on a crackling great treat, check the recipe below

https://au.atpscience.com/blogs/recipes/hot-chocolate-popcorn-crackles