1 box Simple Mills vanilla cake mix
1/4 cup (40g) chia seeds + 1/4 cup (60ml) water
1/3 cup (66g) coconut oil, melted
1/3 cup (80ml) water
1 tbsp vanilla extract
1/4 cup (25g) shredded unsweetened coconut
1/2 cup (62g) fresh raspberries (you'll have extra)
1/4 cup (45g) mini chocolate chips (you'll have extra)
Preheat oven to 350F / 180C (160C Fan). Line a baking sheet with parchment paper or use a silicone sheet.
Place chia seeds and water in a small bowl. Stir to combine and set aside.
Melt coconut oil. Add to a medium mixing bowl along with water, vanilla, and chia mixture. Stir well to combine.
Stir in cake mix and coconut, mixing until well combined.
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. Repeat with remaining ingredients until dough is used up, placing cookies an inch or two apart. Top each cookie with a few chocolate chips.
Bake for 15 minutes. Baking times may vary by appliance. Cool for 15 minutes before using a spatula to carefully remove cookies from baking sheet.
Store in the refrigerator or freezer.