These healthy raspberry cookies are a sweet treat you can feel good about! Made with whole ingredients, they’re soft, chewy, and bursting with juicy raspberry flavor.
They’re perfect for satisfying your sweet tooth without the guilt. I love having them as an afternoon snack, and they go great with a cup of tea or coffee. Enjoy while they’re warm! 😊
Key Ingredients & Substitutions
Rolled Oats: These provide a hearty base for your cookies. If you don’t have rolled oats, quick oats will work too, but avoid instant oats as they can turn mushy.
Whole Wheat Flour: This keeps the cookies wholesome. You can substitute with oat flour for a gluten-free option or all-purpose flour if whole grains aren’t a concern.
Ground Flaxseed: This adds protein and healthy fats. If you don’t have any, chia seeds can work too! Just remember to grind them for better texture and absorption.
Coconut Sugar: It gives a nice caramel flavor. You can replace it with brown sugar or even maple syrup, just reduce liquids slightly if using syrup.
Greek Yogurt: This keeps the cookies moist. If you’re dairy-free, use almond yogurt or another dairy-free alternative.
Fresh Raspberries: Using fresh is best for flavor! If they’re not available, try frozen raspberries, but be gentle as they can break apart easily.
How Do I Properly Fold Ingredients Without Breaking Them?
Folding is key to keeping your raspberries intact while mixing dough. Here’s how to do it:
- After combining wet and dry ingredients, add your raspberries and chocolate chips.
- Use a spatula or wooden spoon. Slide it down the side of the bowl and lift from the bottom.
- Gently turn the mixture over until just combined. It’s okay if some raspberries break, but aim to keep most whole!
- Be patient! The gentler you are, the better your cookies will look and taste.
How to Make Healthy Raspberry Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup rolled oats
- 3/4 cup whole wheat flour or oat flour
- 1/4 cup ground flaxseed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut sugar or brown sugar
Wet Ingredients:
- 1/4 cup unsweetened applesauce
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- 1/3 cup plain Greek yogurt or dairy-free yogurt
Add-Ins:
- 1 cup fresh raspberries (gently pressed into the dough)
- 1/3 cup dark chocolate chips (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Make sure to allow some cooling time on the baking sheet before eating. In total, you’ll be enjoying your healthy raspberry cookies in roughly 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, heat your oven to 350°F (175°C). While the oven is warming up, line a baking sheet with parchment paper, which will prevent the cookies from sticking and make cleanup easier!
2. Mix Dry Ingredients:
In a large bowl, whisk together the rolled oats, whole wheat flour (or oat flour), ground flaxseed, baking soda, salt, and coconut sugar. Make sure these are well combined to ensure even texture and flavor.
3. Combine Wet Ingredients:
In another bowl, combine the unsweetened applesauce, egg (or flax egg), vanilla extract, and Greek yogurt. Use a whisk to mix everything together until smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir the mixture until a thick dough forms. Don’t worry if it looks a little lumpy; that’s normal!
5. Fold in Raspberries and Chocolate Chips:
Now, it’s time to add the fresh raspberries and dark chocolate chips to the dough. Use a spatula to gently fold them in, being careful not to break the raspberries too much. We want those nice juicy bits in each cookie!
6. Scoop and Shape Cookies:
Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or the back of the spoon.
7. Bake Them Up:
Slide the baking sheet into the preheated oven and bake for 12-15 minutes. Keep an eye on your cookies—they’re done when the edges are lightly golden and the centers feel set but still slightly soft when you gently press them.
8. Cool and Enjoy:
Once baked, take the cookies out and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Now you’re ready to enjoy these soft, chewy, and fruity delights!
These healthy raspberry cookies make for an excellent snack any time of day. Enjoy every bite! 🍪❤️
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to thaw and drain them before adding them to the dough to avoid excess moisture. Gently fold them in while still frozen to help keep them from breaking apart too much.
How Can I Make These Cookies Vegan?
To make these cookies vegan, simply substitute the egg with a flax egg! To create a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for 5-10 minutes until it thickens, then use it in place of the egg. Also, make sure to use dairy-free yogurt and chocolate chips.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can also freeze them! Just make sure they’re completely cooled, then place them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Sugar with a Different Sweetener?
Absolutely! You can replace coconut sugar or brown sugar with maple syrup or honey. If using liquid sweeteners, reduce the amount of yogurt slightly to maintain the right dough consistency. Start with about 3 tablespoons of maple syrup or honey and adjust according to your taste preference.
