These Paleo raspberry cookies are sweet, chewy, and oh-so-delicious! Made without grains or dairy, they’re packed with fresh raspberries that burst with flavor.
Every bite is a fruity treat that feels like a little hug. I love making these for snack time or a guilt-free dessert. Try not to eat them all in one go! 😄
Key Ingredients & Substitutions
Almond Flour: This is the star of gluten-free baking! If you’re nut-free, you could try sunflower seed flour as a substitute, but it may change the taste slightly. I find almond flour gives a lovely texture and flavor, perfect for cookies.
Coconut Flour: This flour absorbs a lot of moisture, which is why only a small amount is needed. If you don’t have it, you can use more almond flour, but you’ll need to increase the liquid to balance it out. Coconut flour adds a subtle sweetness.
Coconut Oil: For a great flavor when melted, coconut oil is perfect! If you need a substitute, use unsalted butter or a neutral oil like avocado oil. Just know that butter adds a different taste that some may love!
Fresh Raspberries: These add a burst of juicy flavor! If fresh isn’t available, you can use frozen raspberries—just thaw and drain excess juice to avoid sogginess. I sometimes swap in blueberries for a change.
How Do I Avoid Soggy Cookies When Using Raspberries?
The key with fresh raspberries is to keep them intact while mixing them into the dough. Here’s how to handle them correctly:
- Gently fold raspberries in at the end of mixing to prevent smashing.
- If using frozen raspberries, thaw and rinse them in a colander to remove excess water.
- Consider drying them gently with a paper towel before adding them to the dough.
These tips will help maintain the texture of your cookies! With a bit of care, you’ll have delicious cookies that aren’t overly wet—just perfectly chewy and fruity.
Paleo Raspberry Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup fresh raspberries
- 1/2 cup dark chocolate chips or chopped dark chocolate (preferably dairy-free)
- Optional: extra melted dark chocolate for drizzling
Time Needed:
This recipe will take about 10 minutes to prepare and 12-15 minutes to bake. Be sure to let the cookies cool for about 10 minutes on the baking sheet afterward. All in all, you’re looking at about 30-35 minutes from start to finish! Perfect for a quick and delightful treat.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and come out perfectly. Line a baking sheet with parchment paper for easy cleanup!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt. This mixture forms the base of your cookies, so make sure it’s well combined!
3. Combine the Wet Ingredients:
In another bowl, mix the melted coconut oil, maple syrup (or honey), egg, and vanilla extract until everything is combined smoothly. This will give your cookies a lovely flavor and moisture.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir gently until a dough forms. Don’t overwork it; just stir until it’s mostly combined!
5. Add Raspberries and Chocolate:
Carefully fold in the fresh raspberries and dark chocolate chips, making sure to handle the raspberries gently so they don’t get crushed. This adds scrumptious bursts of flavor in your cookies!
6. Scoop the Dough:
Using a cookie scoop or rounded tablespoon, place the dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie; they won’t spread much while baking.
7. Flatten the Cookies:
Lightly flatten each cookie with the back of a spoon or your fingers so they’re not too thick. This helps them bake evenly and gives nice crispy edges!
8. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are set but still soft. Keep an eye on them to avoid over-baking.
9. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely.
10. Drizzle with Chocolate (Optional):
If you’re feeling extra indulgent, melt some more dark chocolate and drizzle it over the cooled cookies for a delicious finish!
11. Enjoy:
These Paleo raspberry cookies are best enjoyed fresh but can be stored in an airtight container for a few days. Perfect with tea, or as a delightful snack anytime!
This recipe results in tender, chewy cookies bursting with juicy raspberries and rich dark chocolate, all while staying true to your Paleo lifestyle. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them to remove excess moisture before adding them to the dough. This prevents the cookies from becoming soggy.
Can I Substitute the Almond Flour?
Absolutely! You can use sunflower seed flour for a nut-free option, but it may alter the flavor slightly. Keep in mind that different flours may require adjustments in the recipe, especially regarding moisture.
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to let them cool completely before freezing!
What Can I Use Instead of Coconut Oil?
If you prefer not to use coconut oil, you can substitute it with unsalted butter or a neutral oil like avocado oil. Just know that using butter will add a different flavor profile to the cookies.
