Liz Earle's almond butter and raspberry cookies

Liz Earle MBE is an ethical entrepreneur, writer, presenter and organic farmer and one of the judges for the Organic Awards. You can find more of her nutritious recipes at

"These crumbly cookies use two of my favourite short listed ingredients in this year’s Organic Store Cupboard category – almond butter and emmer flour. Both give these biscuits a delicious nutty flavour that works really well with the tartness of fresh raspberries. Rich in fibre and vitamin E, they are simple to make and a truly delicious tea-time treat – perfect to feed hungry kids returning from school to keep them satisfied until suppertime."

Liz Earle's cookiesIngredients:

  • 170g Meridian organic smooth almond butter
  • 80g dark brown sugar
  • 100g Dove’s Farm organic emmer flour
  • 40g unrefined oats
  • 4 tbsp whole milk, preferably pasture-fed
  • 80g fresh raspberries


  1. Preheat the oven to 180 ̊C and line two baking trays with greaseproof paper.
  2. Cream the almond butter and sugar together in a large mixing bowl until smooth.
  3. Add in the flour, oats and milk and gently combine to form a soft dough – you may find it easiest to bring it all together with your hands.
  4. Tip the raspberries into the bowl and gently squash them into the dough using your hands.
  5. Next divide the dough into approximately 12 balls and place onto the baking trays with plenty of space around each.
  6. Using a palette knife, flatten out each ball until the cookies are roughly 1.5cm thick, then bake for 12-15 minutes.
  7. Leave to crisp up on the tray for 10 minutes before cooling on a wire rack.



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