raspberry drop cookies

these cookies are puffy, chewy and oh-so delicious! the hint of sweetness from the maple syrup compliments the smooth almond flavor, these cookies go perfect with a cappuccino.

yields 22 cookies

1 c. smooth, unsweetened almond butter 1/4 c. + 1 tbsp. maple syrup 1 egg 1 tsp. vanilla extract 1/4 c. arrowroot powder 1/2 tsp. salt 1/4 tsp. baking soda 22 fresh raspberries, for tops

to enjoy:

• preheat the oven to 350 and line two baking sheets with parchment paper.

• in a medium bowl, whisk together the almond butter, maple syrup, egg and vanilla until combined. fold in the dry ingredients until the batter is smooth and everything is combined.

• scoop a spoonful of dough onto the baking sheet into little circles. repeat with the remaining dough until none remains. place one raspberry in the center of each cookie. bake for 12-15 minutes, until puffed and golden on the bottom. allow to cool on the pan for 10 minutes, then transfer to a wire rack.