Raspberry Chocolate Chip Stuffed Cookies 


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1 box Simple Mills Vanilla Cake Mix
1/4 cup chia seeds + 1/4 cup water
1/3 cup coconut oil, melted
1/3 cup water
1 Tbsp vanilla extract
1/4 cup shredded unsweetened coconut
1/2 cup fresh raspberries (you'll have extra)
1/4 cup mini chocolate chips (you'll have extra)



1. Preheat oven to 350°F

2. Line a baking sheet with parchment paper or a Silipat

3. Place chia seeds and water in a small bowl. Stir to combine and set aside

4. Melt coconut oil. Add to a medium mixing bowl along with water, vanilla, and chia mixture. Stir well to combine

5. Stir in cake mix and coconut, mixing until well combined

6. Drop a tablespoon of "dough" (it will be moist) onto baking sheet. Stuff raspberry with 4-5 mini chocolate chips. Place open side down onto the dough. Top with another tablespoon of dough and gently press down with fork/fingers until raspberry is covered.

7. Repeat with remaining ingredients until dough is used up, placing cookies an inch or two apart. Top each cookie with a few chocolate chips

8. Bake for 15 minutes. Cool for 15 minutes before using a spatula to carefully remove cookies from baking sheet

9. Store in the refrigerator or freezer


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