in a mixing bowl mix dry ingredients and set aside
3
in another mixing bowl mix wet ingredients
4
add dry to wet and mix until just combined
5
using a rubber scraper fold in raspberries and half the cacao nibs to the batter
6
line a baking sheet with parchment paper. And using a 1/3 cup ice cream scoop with lever shape batter into round piles
7
using wet hands, flatten each biscuit until its about 3" wide- once flattened, biscuits should be approx 2" apart
8
press the rest of the cacao nibs into the top, so you can see them after they bake. The nibs should be level with the tops of the biscuits, or chocolate nibs will run down the sides
9
bake for 24 mins- or until a toothpick inserted into center comes out clean
