Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the sliced almonds, pumpkin seeds, erythritol, egg white, and freeze-dried raspberry. Stir very well until everything is thoroughly combined.

Using a spoon or cookie scoop, place small portions of the mixture onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon or your fingers, ensuring the mixture is tightly pressed together – roughly ½ inch in thickness.

Put the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are golden around the edges. If using a flax egg, the cookies might fall apart a bit once you take them out of the oven. If that’s the case, don’t worry! Just push them back together with a spoon to form circles while they’re hot. They will stick together and firm up as they cool down.

Allow the cookies to cool on the baking sheet for at least 15 minutes. This is crucial as they are very soft when hot and will firm up as they cool.

After cooling, gently remove the cookies from the parchment paper using a flat knife or straight spatula. If they’re sticking, chilling them in the fridge for about 30 minutes can help.

Chop the dark chocolate into small pieces and melt it in a microwave. Drizzle chocolate over the cookies with a spoon.

Allow the chocolate to firm up by placing the cookies in the fridge for 5 minutes or leaving them out at room temperature for about 30 minutes. Enjoy!