Very Berry Biscuits Recipe

Very Berry Biscuits Recipe

These awesome little powerhouse cookies are gluten free with an almond flour base, and two different berry components - fresh raspberries and Berry Delight Super Shake. They are quick and easy to make, and store well. Enjoy as dessert or with a morning cup of tea. Thank you @romeyfaye!



5 mins and cook time 15 mins



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1 C / 125g raspberries
½ Tbps raw honey
1½ Tbps Chia Seeds
1½ C almond flour
½ C Berry Delight Super Shake
½ tsp salt

Optional toppings

desiccated coconut
grated nutmeg


Step 1:

make the raspberry jam: blend the raspberries with the raw honey in a food processor until smooth, slowly pour in the chia seeds and mix until they are fully incorporated.

Step 2:

preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper.

Step 3:

place all of the dry ingredients into a large mixing bowl and incorporate well.

Step 4:

pour the wet ingredients over the dry ingredients and mix by hand until well combined.

Step 5:

using wet hands, roll the dough into balls slightly smaller than the size of a golf ball, and space them an inch or so apart on the prepared baking sheets. Squash flat with the back of a fork, and garnish with desiccated coconut and grated nutmeg.

Step 6:

bake for 10 minutes and then turn off the heat, allowing the cookies to sit for another 5 minutes in the oven. Transfer cookies to a wire rack to cool and set.

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