Raspberry Sandwich Cookies with Chocolate

You have deserved to taste these delicious Raspberry Sandwich cookies with crunchy edges, soft and juicy raspberry filling, and the chocolate cover. These cookies are the best if you want to treat yourself with something special. Raspberry Sandwich Cookies are vegan, sugar-free, naturally sweetened, and much healthier than store-bought.

Raspberry sandwich cookies

Raspberry Sandwich Cookies are:

  • Vegan
  • Healthy
  • Naturally sweetened
  • Dairy-free and lactose-free
  • Sugar-free
  • White wheat-flour-free
  • Sweet and tasty
  • Adaptable in flavor
Raspberry Sandwich Cookies

A few notes for preparation process to make them even more delicious:

  • You can use any kind of berries which you like the best.
  • I used vegan sugar-free chocolate, but chocolate chips also will work.
  • Don’t over mix the cookie mixture, that could make it dry and heavy.
  • You can use any kind of other healthy and natural liquid sweetener such as honey.
  • You can add chopped nuts if you want to make the cookies more crunchy.
  • You can spread over the cookies (the dipped chocolate part) with shredded coconut, almond flakes or chopped nuts.
Raspberry Sandwich cookies


Raspberry Sandwich Cookies


TIME: 20 min preparation, 15 min baking | SERVINGS: 5 cookies


  • 130g oat flour
  • 1 tsp baking powder
  • 4 tbsp agave syrup
  • 1 ripe banana
  • 2 tbsp coconut oil
  • 50g vegan (dairy-free) sugar-free dark chocolate

Raspberry jam:

  • 75g fresh or frozen raspberries
  • 2 tbsp water
  • 1 tbsp honey or other natural sweetener
  • 1 tbsp chia seeds


  1. Preheat the oven to 180C.
  2. Take a mixing bowl, add all dry ingredients – flour and baking powder. Combine both and set aside.
  3. In a different bowl mash the banana with a fork, add melted coconut oil, and agave syrup. Mix all well.
  4. Combine both – wet and dry, until you get a smooth mixture.
  5. Cover the pan with a baking sheet. Take a small piece of the batter and roll it into a ball, if the batter is too sticky or dry add a bit flour or water.
  6. Place the balls of batter on the baking sheet. Press them down with the palm of your hand to flatten until you get a form of a cookie.
  7. Bake the cookies for 12-15 minutes.
  8. While the cookies are baking, make the jam.
  9. Take a small pot, add raspberries, water and honey. Mix and boil all for 5 minutes until the raspberries dissolve.
  10. Take the pot off the heat, add chia seeds and combine well. Set aside.
  11. Let the cookies and jam cool.
  12. Take two cookies, add raspberry jam on one cookie, place the second cookie on top of the jam and gently squeeze. Repeat until all cookies are out.
  13. Melt the chocolate at a very low temperature. Dip the cookies in chocolate and place them on a plate.
  14. You can eat them right away or harden the chocolate by placing them in the fridge.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Vegan Raspberry Banana Muffins

Vegan Raspberry Banana Muffins

It’s time to treat yourself with amazingly delicious vegan and healthy Raspberry Banana Muffins. They are soft from the inside and juicy from the outside with crunchy edges. These Vegan Raspberry Banana Muffins are healthy and a light snack to treat yourself and please others.

Vegan Raspberry Banana Muffins

Muffins are one of the easiest and quickest desserts which you can make vegan, sweet, sour, and with different tastes such as chocolate, fruits or berries, etc. I wanted to make fruity, light, and soft muffins, so I decided to supplement them with pink and juicy raspberries.

These delicious Raspberry Banana Muffins are:

  • Vegan
  • Refined sugar-free
  • Lactose-free
  • Egg-free
  • White wheat flour-free
  • Light
  • Fruity
  • Healthy dessert
Vegan Raspberry Banana Muffins

What are the main ingredients for Vegan Raspberry Banana Muffins?

Soy milk – You can use any other plant-based milk as well.
Oat flour – You can choose other different healthier flour such as buckwheat, rice, etc. You can try to mix them and create a new delicious taste.
Very ripe bananas – Ripe bananas are one of the most popular ingredients of healthy dessert, and this is the best option how to use overripe bananas not throwing out. Try to use very ripe brown bananas, they will give a naturally sweet taste and be easy to mash.
Agave syrup – You can choose any other healthy sweetener of your choice. I prefer honey, agave syrup, and coconut sugar.
Coconut oil – The main ingredient to make the muffins moist. Coconut oil has to be melted before use.
Raspberries – I used frozen raspberries, it could be a bit more difficult and takes time to unfreeze them, but if you have fresh raspberries, then perfect, use them.

Vegan Raspberry Banana Muffins

A few tips to make them super delicious:

  • You can add a sprinkle of cinnamon or shredded coconut to make them spicy or with exotic taste.
  • Do not mash the raspberries and if you unfreeze them, reduce the juice and only add the berry part to the batter to avoid color them blue.
  • Do not overmix the batter.
Vegan Raspberry Banana Muffins

How to store the muffins?

Store them in an airtight container at room temperature for 1-2 days, in the fridge for 3 days or you can freeze them up to 1 month.


TIME: 10 minutes for preparation, 35 minutes for baking | SERVINGS: 6

  • 150g oat flour
  • 2 big ripe bananas
  • 90 ml soy or other plant or lactose-free milk
  • 2 tbsp agave syrup
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp coconut oil (melted)
  • 100g raspberries (fresh or frozen)
  • 3 tbsp shredded coconut (optional)


  1. Preheat the oven to 180°C.
  2. If you use frozen raspberries, unfreeze them before baking.
  3. Prepare the muffin tins, grease it, and set aside.
  4. Take a mixing bowl, add all dry ingredients – oat flour, baking powder and soda, shredded coconut. Combine all well.
  5. In a separate mixing bowl mash the bananas using a fork, then add milk, agave syrup, and melted coconut oil. Stir all together until you get a smooth mixture.
  6. Mix the wet ingredients with the dry, and combine well, but do not overmix.
  7. Pour the batter into the muffin tins, then top it with raspberries, but don’t mix them into the batter, because then it could get dark blue and the beautiful pink color of raspberries will be ruined.
  8. You can sprinkle them with almond or coconut flakes, chopped nuts, etc.
  9. Bake the muffins for 35 minutes in 180°C until the edges are brown and the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine and I will post it.

Choose healthy! 🙏