These Paleo Raspberry Cookies are a tasty treat made with simple ingredients like almond flour and fresh raspberries. They’re soft, chewy, and naturally sweetened!
While enjoying these cookies, I can’t resist sneaking a few extra. They’re perfect with a cup of tea or as a mid-day snack to satisfy that sweet tooth, guilt-free!
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the cookies a nice nutty flavor. If you’re out, you can substitute with hazelnut flour or sunflower seed flour for a similar texture, but note sunflower seed flour may alter the flavor slightly.
Coconut Flour: This flour helps absorb moisture, making the cookies less crumbly. If you don’t have coconut flour, use more almond flour but reduce the amount slightly, as coconut flour is much more absorbent.
Coconut Sugar: A natural sweetener that keeps the cookies paleo-friendly. You could swap it with maple syrup or honey, but you’ll need to adjust the wet ingredients since both are liquid sweeteners.
Coconut Oil: This gives a nice richness to the cookies. You could use ghee or another light oil if you’re not a fan of coconut. Just ensure it’s melted for easy mixing.
Fresh Raspberries: They bring a fresh, tangy flavor. You can substitute with blueberries or chopped strawberries if raspberries aren’t available, keeping in mind they will slightly change the final taste.
How Do I Ensure My Cookies Don’t Fall Apart?
Getting the right texture is important for these cookies. You can follow these tips:
- Be precise with the flour measurements; too much or too little can make cookies crumbly.
- Mix carefully and avoid overworking the dough, as this can lead to tough cookies.
- Let the cookies cool on the baking sheet briefly. This allows them to firm up before transferring.
By keeping these tips in mind, you’ll create delicious cookies that hold together beautifully!
How to Make Paleo Raspberry Cookies
Ingredients You’ll Need:
- 2 cups almond flour (finely ground)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut sugar or maple sugar
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (gently chopped if large)
- 1/4 cup dairy-free chocolate chips (optional, paleo-friendly)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation time and 12-15 minutes of baking time. After baking, allow about 5 minutes for cooling on the baking sheet. Overall, you’ll have delicious cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, grab a baking sheet and line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and coconut sugar. Ensure everything is blended well so the flavors mix evenly.
3. Combine the Wet Ingredients:
In a smaller bowl, beat the eggs with a fork. Then add the melted coconut oil and vanilla extract, mixing them until fully combined. This helps to create a smooth texture for the cookies.
4. Create the Cookie Dough:
Now, pour the wet ingredient mixture into the bowl with the dry ingredients. Stir everything together until it forms a dough that binds together nicely.
5. Add the Raspberries and Chocolate Chips:
Gently fold in the fresh raspberries and optional chocolate chips. Be careful when handling the raspberries, as you want to keep their shape while mixing.
6. Scoop and Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of the dough onto your prepared baking sheet. Make sure to space them about 2 inches apart to give them room to spread while baking.
7. Bake the Cookies:
Pop the baking sheet in the preheated oven and bake the cookies for about 12-15 minutes, or until they turn a lovely golden brown around the edges.
8. Cooling Time:
Once done, take them out of the oven and let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up so they don’t fall apart when you move them.
9. Enjoy Your Cookies:
After they’ve cooled a bit, transfer the cookies to a wire rack to cool completely. Then, grab a cookie— or two—and enjoy these soft, chewy, and naturally sweet treats!
These Paleo Raspberry Cookies beautifully combine the nutty flavor of almond flour with the refreshing burst of raspberries and optional chocolate for a healthier sweet treat. Perfect for any occasion or just a quick snack!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just be sure to thaw them completely and drain any excess moisture to prevent the dough from getting soggy. Rinse them under cold water and pat dry with paper towels before adding them to the mix.
Can I Substitute Almond Flour with Another Flour?
Absolutely! If you’re looking for an alternative, you can use finely ground hazelnut flour or sunflower seed flour. Just keep in mind that different flour might alter the texture and flavor slightly, but they are both good paleo-friendly options.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before enjoying for the best texture.
Can I Make These Cookies Vegan?
For a vegan version, replace the eggs with a flaxseed meal or chia seed mixture. To do this, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for 5-10 minutes until it thickens. This will act as a binding agent in your cookies!
