They’re not cookies.
But they’re not donuts, either.
So what are they?
Delicious. Just plain delicious.
When I was younger, I was never really a fan of fruit in my desserts.
I think it was the association of fruit with “healthy foods,” which at the age of 10 I was not a huge fan of. In fact, at 10 my idea of healthy was more like using skim milk for my Kraft Mac & Cheese instead of 2%. Of course, this model “healthy” dinner may have also included hot dogs cut up and stirred into my mac and cheese, and even ice cream for dessert.
Yeah, you could say I wasn’t the most health conscious child.
When I got a little older, I began to understand the beauty of fruit as a dessert… when paired with chocolate, that is.
My first venture into the realm of fruit desserts began with chocolate covered strawberries. (Which, I admit, I typically made as 90% chocolate and 10% strawberry.) However, it wasn’t until last year that I finally understood the beauty of white chocolate and raspberries.
The light sour flavor of raspberry acts as the perfect balance to the sweetness of white chocolate, creating a pair both decadent and irresistible. When I first decided to create this recipe, I planned on creating donuts boasting this wonderful flavor combo. However, I was unable to find a donut pan anywhere. (Seriously, if you know where to find one, let me know in the comments below!) So instead, I decided to simply give the recipe a shot just using a regular cookie sheet.
The result? Not exactly a donut… but not exactly a cookie either.
Imagine if you combined the consistency of a cake donut and put it in the form of a cookie. That’s what these sweet little treats are like.
However, don’t let the uniqueness of their appearance dissuade you from giving the recipe a try! Because in addition to being absolutely delicious, these donut-cookies are: gluten free, dairy free, added sugar free, and butter free.
While I refuse to skimp of taste, I never have a problem with skimping on calories! 😉
White Chocolate Raspberry Donut Cookies
- 1 1/2 c almond flour
- 33g protein powder (I used Trader Joe’s Soy Vanilla)
- 1/2 tbs flax seed meal
- 1 1/2 tsp baking powder
- 1 egg
- 1/4 c dairy free vanilla yogurt
- 1 tbs melted coconut oil
- 1/2 tsp vanilla extract
- 1/4 c raspberries
- 1/4 c white chocolate chips
- stevia to taste
- about 1/4 c flour for kneading (I used whole wheat flour)
Preheat oven to 375°F. Add almond flour, protein powder, flax seed meal, and baking powder to a bowl and stir. Add egg, yogurt, melted coconut oil, and vanilla. Stir until fully combined. Melt white chocolate chips and stir into batter, then add stevia to taste. Fold in raspberries. Scoop onto a floured surface (I used whole wheat flour, but you can also use gluten free or possibly almond flour). Kneed until no longer sticky, then roll out with a rolling pin until about 1/2 inch thick. Using a large and a small cookie cutter, cut out donut shapes. Place donuts 1-2 inches apart on a lightly greased cookie sheet. Bake for 9-11 minutes, or until golden and risen. Remove and let cool. Enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 12 donut cookies)
Nutrition information calculated using whole wheat flour as the flour used when kneading the dough. If you choose to use another type of flour, the nutrition information will vary slightly.