These Healthy Raspberry Cookies are a tasty treat that’s good for you! Packed with fresh raspberries and whole grain flour, they’re both sweet and wholesome.
One bite and you’ll see how soft and chewy they are. I love enjoying them as a snack or a quick breakfast on the go—because who doesn’t like cookies anytime? 😋
Key Ingredients & Substitutions
Fresh Raspberries: They bring a tart and sweet flavor to the cookies. If raspberries aren’t in season, you can use frozen ones—just make sure to thaw and drain them first to remove excess moisture.
Rolled Oats: They provide a hearty texture. You can swap these for quick oats if you want a softer cookie, or even use gluten-free oats for a gluten-free version.
Whole Wheat Flour: This adds health benefits and flavor. For a gluten-free option, replace it with oat flour or almond flour, but keep in mind the texture may vary.
Coconut Sugar: It adds a nice caramel-like sweetness. Brown sugar works too, or try maple syrup for a different flavor. Just reduce the other liquids accordingly.
Coconut Oil: This gives a lovely richness. You can replace it with any neutral oil, like vegetable or canola oil, or even melted butter for a different taste.
Dark Chocolate Chips: While optional, they add a delicious touch! You can use regular chocolate chips or even leave them out if you’re looking for a fruit-forward cookie.
How Can I Ensure My Cookies Come Out Soft and Chewy?
Getting that perfect soft and chewy texture in cookies can be a challenge! Here are some tips to help you succeed:
- Don’t overmix the dough after adding the wet ingredients to the dry ones; this can make cookies tough.
- Gently fold in the raspberries and chocolate chips to keep those beautiful berry chunks intact.
- Be careful not to bake them too long—take them out when the edges are golden and the center looks slightly underdone. They’ll firm up as they cool!
- Let the cookies cool on the baking sheet for a few minutes before transferring them. This helps them set without falling apart.
Healthy Raspberry Cookies
Ingredients You’ll Need:
- 1 cup fresh raspberries
- 1 cup rolled oats
- 3/4 cup whole wheat flour (or oat flour for gluten-free)
- 1/4 cup almond flour (optional, for extra softness)
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup coconut oil, melted (or any neutral oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12–15 minutes to bake. Overall, you’ll spend about 25–30 minutes to enjoy these delicious cookies from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the rolled oats, whole wheat flour, almond flour, baking powder, baking soda, and salt. This is the base of your cookie dough!
3. Combine the Wet Ingredients:
In a separate bowl, mix the melted coconut oil, coconut sugar, egg, and vanilla extract until everything is well combined. This will add moisture and flavor to your cookies.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. It’s okay if it looks a little lumpy; this will keep your cookies nice and chewy!
5. Add Raspberries and Chocolate Chips:
Carefully fold in the fresh raspberries and optional chocolate chips. Make sure to do this gently so you don’t crush the raspberries too much!
6. Shape Your Cookies:
Using a spoon or a cookie scoop, drop dollops of the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Slightly flatten each dollop with your hand.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12–15 minutes, or until the edges turn a lovely golden brown.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now it’s time to indulge!
Enjoy these healthy raspberry cookies with a warm cup of tea or simply as a tasty, nutritious snack. Happy baking!
Can I Substitute Frozen Raspberries for Fresh Ones?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them first so the extra moisture doesn’t affect the cookie dough. Gently fold them in to prevent mushiness.
How Should I Store Leftover Cookies?
Store any 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. Just place them in a freezer-safe container, and they should last for about a month!
Can I Use a Different Sweetener Instead of Coconut Sugar?
Absolutely! You can substitute coconut sugar with brown sugar, maple syrup, or honey. If using a liquid sweetener, reduce the other liquids in the recipe slightly to maintain the right dough consistency.
What Adjustments Can I Make for a Vegan Version?
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Let it sit for a few minutes to thicken before adding it to the wet ingredients.
