This recipe is courtesy of Madame Labriski.

1. Preheat oven to 180°C (350°F).
2. In a bowl, combine date purée, plain yogurt, egg, and vanilla extract and mix until smooth.
3. Add salt, baking soda, baking powder, oats, flour and mix well to combine. Then add flaxseed to the mix.
4. Stir in raspberries, coconut, and chocolate chips.
5. Line a baking sheet with parchment paper or a silicone mat.
6. Using a teaspoon, scoop balls of dough onto baking sheet and place a raspberry in the centre of each to garnish.
7. Bake for 20 minutes.

Chef’s secret

Cookies keep five days in an airtight container on the kitchen counter, a week and a half in the fridge, and three months in the freezer.