These Paleo Raspberry Cookies are a tasty treat that swaps regular flour for almond flour, making them both healthy and yummy! With fresh raspberries, they’re sweet and fruity.
Whenever I bake these, the house smells amazing, and I can’t wait to munch on them. Just remember to save a few for later—they disappear quickly! 😄
Key Ingredients & Substitutions
Almond Flour: This is a key ingredient for that lovely texture. If you or someone you know has a nut allergy, try sunflower seed flour instead. It works beautifully!
Coconut Flour: Coconut flour is great for adding fiber, but it can absorb a lot of moisture. If you run out, you can use more almond flour, but add a little extra liquid to keep the dough moist.
Coconut Oil: It gives these cookies a wonderful richness. You can substitute it with melted butter or ghee if you’re okay with dairy!
Maple Syrup or Honey: Both sweeteners add a nice flavor. If you’re looking for a low-carb option, consider using a sugar-free syrup, but adjust the amounts to taste.
Fresh Raspberries: Use fresh raspberries for the best flavor. If you can’t find them, frozen ones can work, but be sure to thaw and drain excess moisture first to avoid soggy cookies.
What’s the Best Way to Handle Fresh Raspberries?
When adding fresh raspberries, you want to keep them whole and not mushy! Here’s how:
- Gently wash your raspberries and let them dry on a paper towel. Too much moisture can affect the cookie dough.
- When folding them into the dough, be very gentle. Use a spatula and a light touch to avoid crushing them.
- Consider holding back a few raspberries to place on top of the cookies before baking for a pretty presentation!
How to Make Paleo Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup fresh raspberries
Optional Add-Ins:
- 1/4 cup dark chocolate chips (dairy-free if desired)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and another 12-15 minutes to bake. After that, you’ll want to let the cookies cool for about 10 minutes on the baking sheet. So, in total, plan for roughly 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, set your oven to 350°F (175°C) to preheat. This way, it’s nice and hot by the time your cookies are ready to go in! Also, prepare your baking sheet by lining it with parchment paper. This will help prevent the cookies from sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until they’re well mixed. This will combine all the dry elements evenly and help your cookies rise perfectly.
3. Mix the Wet Ingredients:
In a separate bowl, take your melted coconut oil, maple syrup (or honey), eggs, and vanilla extract. Whisk them together until the mixture is smooth and creamy.
4. Create the Cookie Dough:
Now it’s time to combine! Pour the wet mixture into your bowl of dry ingredients. Stir everything together until a nice dough forms. Don’t overmix—just combine until you no longer see dry flour!
5. Add in the Raspberries:
Gently fold in the fresh raspberries along with any optional dark chocolate chips. Be gentle to keep those beautiful raspberries from getting squished!
6. Scoop Your Cookies:
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, placing them about 2 inches apart. Feel free to flatten each cookie a bit with your fingers or a spoon for a lovely shape.
7. Bake the Cookies:
Pop the baking sheet into the oven and let the cookies bake for 12-15 minutes. They should turn golden around the edges and be firm to the touch when done.
8. Cool Down:
After baking, let the cookies sit on the baking sheet for about 10 minutes. This will make them easier to move. Then, transfer them to a wire rack to cool completely.
9. Enjoy!
Your Paleo Raspberry Cookies are now ready to be enjoyed! They make a perfect snack or a pleasant dessert. Store any leftovers in an airtight container, if there are any left!
Can I Substitute Almond Flour with Something Else?
Yes, if you have a nut allergy, you can use sunflower seed flour as a great alternative. Keep in mind that using a different flour may slightly alter the taste and texture of the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week or freeze for up to 2 months!
What If I Don’t Have Fresh Raspberries?
If fresh raspberries aren’t available, you can substitute them with frozen raspberries. Just be sure to thaw and drain them to remove excess moisture before folding them into the dough.
Can I Make These Cookies Vegan?
Absolutely! You can use flax eggs as a substitute for the eggs—mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it sit for a few minutes to thicken.
