Coconut, almond, and raspberry raw cookies

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  • 5 oz almond flour
  • 1 oz coconut
  • 1 tsp vanilla extract
  • 4 tbsp coconut oil
  • Zest of 1 lemon
  • 1 tbsp coconut sugar
  • 1/2 cup raspberries


In a bowl, mix the almond flour, grated coconut, vanilla, salt, sugar, and lemon zest.

Add the coconut oil and knead until all the ingredients are well combined, then add the raspberries and mix with the dough. It does not need to be smooth, there can be some raspberry pieces left.

Evenly distribute the mixture on a baking sheet over a flat dish, plate, or board, and put in the freezer for 5 minutes.

Then put another baking sheet on top and roll out the dough with a rolling pin or a glass until it is evenly thick everywhere.

Cut the cookies with the mold you wish, using a spatula to separate them from the dough. Repeat the process.

Allow to cool in the freezer for 10 minutes and serve. If you are not going to eat them right away, it is better to store them in the freezer. Take them out 5 minutes before eating.