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Raspberry stuffed Brownie Cookies

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  • Author: Alice Pagès
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cookies 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


Rich fudgy chocolate brownies are filled with homemade raspberry custard and coated with chocolate. These raspberry brownies cookies are a light, luscious and sophisticated dessert. They’re vegan, gluten, oil and refined sugar free.


Units Scale

Brownies Cookies

  • 100g oat flour
  • 80g ground almonds
  • 30g cocoa powder
  • 8g baking powder
  • 1 tsp ground cinnamon
  • 1 pinch of salt
  • 50g almond butter, smooth
  • 50g maple syrup
  • 30g cane or coconut sugar
  • 1 tsp vanilla extract
  • 140ml dairy-free milk

Raspberry curd

  • 180g frozen or fresh raspberries
  • 30g cane sugar
  • 10g cornstarch
  • 1 tbsp balsamic vinegar
  • 1/4 tsp ground cardamom
  • 30g almond butter


  • 200g dark chocolate
  • 1 tbsp coconut oil (optional)
  • Dried raspberries


  1. Preheat the oven to 350F / 180°C.
  2. In a large mixing bowl, stir together the oat flour, ground almonds, cocoa powder, baking powder, cinnamon and salt.
  3. In a separate bowl, add the almond butter, maple syrup, sugar and vanilla and stir with a whisk until smooth. Add the milk and stir to combine.
  4. Pour the wet preparation in the bowl of dry ingredients. Whisk until fully combined and you get a thick, slightly sticky batter.
  5. Grease the cavities of a muffin tray. Pour about 2 tablespoons of batter (40g) in each cavity, and spread with the back of a spoon in an even layer.
  6. Bake for 10 minutes until the cookies are dry to touch. Remove from the oven and allow to cool for at least 20 minutes in the tray. Then transfer the cookies to a cooling rack to cool completely.
  7. Meanwhile, prepare the raspberry curd. Add the raspberries and sugar to a small saucepan, and cook on medium heat for 5-10 minutes, until the raspberries are soft.
  8. Dissolve the cornstarch with a little of water in a small bowl, and add the mixture to the saucepan. Bring to a boil, then reduce to medium heat and cook for 3 minutes whisking constantly until thicken. Add the balsamic vinegar and cardamom, stir and cook for 2 minutes.
  9. Pour the mixture in a blender and add the almond butter. Blend until smooth and creamy. Transfer the curd to a container and place in the fridge for 1 hour to cool and firm.
  10. Assembly: once they have cooled, garnish the cookies with about 1 tablespoon of raspberry curd. Use a piping bag or a spoon to spread the curd evenly on top of the cookies. Arrange the cookies on a tray or a plate, and place in the freezer for 15 minutes.
  11. Meanwhile, melt the chocolate using a double boiler. If you want, add 1 tablespoon of coconut oil to fluidity the mixture.
  12. Take the cookies out of the freezer and immediately coat them with the melted chocolate. Garnish with dried raspberries or petals if you want. Place in fridge for 10 minutes to allow the chocolate to harden.


  1. Store the cookies in an airtight container in the fridge for 3 days, or in the freezer for up to 1 month.
  2. To make your own oat flour, mix rolled oats in a high speed blender until you get a powder.