2tablespoons sugar free maple syrup or 1 teaspoon black strap molasses see notes
Instructions
Dry Ingredients
Mix all ingredients together in a bowl. Set aside.
Wet Ingredients
Mix Swerve and butter together.
Add eggs.
Add in maple syrup.
Add dry Ingredients to this mix.
Chop Raspberries. Set aside.
Add white chocolate chips.
Preheat oven to 350 degrees. F., 180 C.
Place parchment paper on pan. Spray with baking spray.
Place half batter (which will be thick) onto the pan. You will need to use your palm to spread out evenly. I use either a piece of plastic or another piece of parchment paper to do this to avoid finger marks.
Add raspberries, dispersing evenly. Top with remaining batter.
Bake for 20 to 25 minutes or until golden. I baked for 22 minutes. I put a piece of foil over the sheet pan at 20 minutes.
Cut into 24 squares.
Notes
To get that "brown sugar" taste, I like to add in either a teaspoon of black strap molasses or some sugar free maple syrup. This is not totally necessary.