Preheat oven to 350.
Rub a 12 count muffin tin with coconut oil so that the cookie bites won't stick.
In a medium bowl, mix together the cookie base ingredients.
Using a spoon, scoop some dough into each muffin spot, gently pressing down a bit more in the center to create room for the filling.
Bake for 9 to 10 minutes.
Let them cool completely (about 20 minutes).
Then carefully pop each one out and place on a cookie drying rack. The easiest way to remove them is to use a toothpick or knife to gently scrape around the edges of each cookie bite in the tin, and then use your fingers to loosen and pop them out.
Once they are out, just spoon a little almond butter into each one and top with fresh raspberries. Devour!
These keep in the fridge for up to one week in an airtight container. Enjoy!