In a small bowl, mix together 1 3/4 cups flour, baking powder, and salt. (You’ll use the other 1/2 cup flour later.)

In the bowl of a stand mixer, mix together the egg, coconut oil, maple syrup, and vanilla extract.

Add the flour mixture and mix to combine. Remove half the dough from the mixing bowl and set aside.

Add the cocoa powder and 2 tablespoons of water. Mix until you have a uniformly brown dough. The batter should be quite thick. Add another tablespoon or two of flour if needed.

Place the chocolate dough in a covered container and refrigerate for an hour.

Clean the bowl and place the remaining dough in the bowl. Add the raspberry puree and the remaining 1/2 cup of flour. Mix until well combined. Again, the batter should be quite thick. Place the pink dough in an airtight container in the refrigerator for an hour.

Roll out each section of dough into a 10 x 14 inch rectangle (1/4 inch thick). Place the raspberry rectangle on top of the chocolate rectangle and roll it lengthways into the shape of a log (14 inches long).

Cut the dough into two pieces (keeping the log shape) and cover with plastic wrap. Freeze for 2 hours.

When ready to bake, preheat the oven to 350 degrees.

Slice the dough into 1/3 inch thick cookies and bake on a cookie sheet for 10 minutes. Cool completely on a wire rack.