Filling:

• 1/2 cup fresh raspberries, washed
• 4 tsp zero-calorie sweetener, adjust to personal taste
• 1/2 tsp ReaLemon juice

Dough:

• 1/4 cup Singoda (water chestnut) flour
• 1/4 tsp The Vegg Vegan Egg Yolk or other zero-calorie egg replacement
• 1/8 tsp baking powder
• 2 tsp Splenda Naturals or other zero-calorie sweetener, adjust to personal taste
• 1 Tbsp vegetable oil
• 1/2 tsp vanilla extract
• Splash of ReaLemon Juice
• 3 Tbsp water
• Zero-calorie cooking spray

Filling:

• Place raspberries in a saucepan on medium heat. Stir occasionally so they do not burn.
• When the raspberries have dissolved and are at a soft boil (around 10 mins), add sweetener.
• Continue stirring and bring to a boil.
• Cook another 5-10 mins allowing mixture to thicken.
• Add lemon juice and stir.
• Cook for another 1-2 mins.
• Set aside and allow to cool. Mixture will thicken when cool.

Dough:

• Preheat oven to 350°F.
• Line a cookie sheet with parchment paper or spray with cooking spray.
• Combine dry ingredients in a bowl.
• Add wet ingredients.
• Slowly and gently combine ingredients well until you have a pasty dough.
• With wet hands, roll dough into a ball.

Cookie Assembly:

• With wet hands, spread dough in a very thin layer between 1/8”-1/4” thick.
• Using a round cookie cutter or glass, cut dough into circles approximately 3” wide.
• Roll remaining dough back into a ball, spread out again and make more circles until you’ve used up all dough. You can shape the last one by hand.
• Spoon a teaspoon of raspberry filling into the center of each circle.
• Pinch the dough at the top of the circle.
• Lift up the bottom of the circle pinching two more corners forming a triangle.
• Place on baking sheet.
• Bake for approximately 15 mins until the dough has browned.
• Remove from the oven and cool.
• Enjoy!