Happy Easter!

Or should I say Hoppy Easter?

How do you like to spend your Easter Holiday?

I personally love waking up early for church and to find the Easter Baskets our bunny has hidden for us, then heading out to Brunch to spend time with family and friends.

I also quite enjoy volunteering as the Easter Bunny at our local Women’s Club each year! 😉

Personally, aside from the Chocolate Bunnies, quality time with those you love, and celebration of Christ’s Resurrection, the only thing that could make Easter any better for me are cookies.

These White Chocolate Raspberry Cookies practically shout “springtime”. Each boasts a light, fruity flavor due to the fresh raspberries and sweet honey… which is perfectly balanced out by divine white chocolate!

Believe it or not, these cookies are less than 90 calories each, including the white chocolate chips and white chocolate “thumbprint” on top! And if you choose to go a bit healthier this season and leave out the additional white chocolate, you’re looking at 66 calories each. Meaning, you can eat two or even three of these babies for the calories of just one classic white chocolate cookie!

Not to mention, these cookies are definitely “dressed to impress”. If decadent the white chocolate isn’t enough for you, adding a fresh strawberry or raspberry on top will easily convince your friends and family the cookies were purchased at a bakery, not simply homemade! Oh, and need I mention that they’re incredibly easy to make? All

White Chocolate Raspberry Thumbprints

• 1/2 c coconut flour
• 1 tsp baking powder
• 3 tbs coconut sugar
• 1/4 c egg whites
• 3 tbs almond butter (or nut butter of choice)
• 2 tbs white chocolate chips
• 1/3 c raspberries
• 1/2 tsp vanilla extract
• 1 tbs almond milk
• 1 tbs honey
• 1/4 c white chocolate chips

Preheat oven to 350°F. Combine coconut flour, baking powder, and coconut sugar in a large bowl. Add egg whites and almond milk and stir with a fork until combined. Add in honey, almond milk, and vanilla extract and again stir until combined. Drop in raspberries, mash to desired consistency (either leaving large raspberry pieces or completely pureeing), then stir into batter. Fold in white chocolate chips. Grease a large cookie sheet. Roll small 1 1/2-2 tbs sized portions of the batter into balls then place on the cookie sheet. Flatten out slightly, making a small “well” with your thumb (aka the “thumbprint”). Bake for 13-15 minutes, or until set and slightly golden brown (should still be soft to touch). Remove and let cool.

Melt white chocolate in a small bowl. Spoon 1/2 tsp sized scoops into each “thumbprint”. Top with a raspberry or other topping of choice. Enjoy immediately, store in the fridge for up to a week, or store in the freezer then remove and let thaw/microwave to enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 89

Fat: 4g

Carbs: 11g

Protein: 4g

(Yields 1 dozen cookies)

Nutritional information calculated including “thumbprint” of white chocolate on top. If choosing not to include, it reads as follows: 66 calories, 3g fat, 8g carbs, 2g protein.