These Paleo Raspberry Cookies are soft, chewy, and packed with fruity goodness! Made with almond flour, they are a healthier treat that will satisfy your sweet tooth without the guilt.
Perfect for a pick-me-up snack or a dessert, I love how easy they are to whip up. Plus, those bursts of juicy raspberries? Yes, please! 🍪❤️
Key Ingredients & Substitutions
Almond Flour: This gives the cookies a nice texture and nutty flavor. If you’re allergic to nuts, try sunflower seed flour instead. Just be sure to adjust the baking time a bit, as it can behave differently!
Coconut Flour: Coconut flour absorbs a lot of moisture. If you don’t have any, you can increase the almond flour slightly, but keep in mind the texture might change a bit.
Coconut Sugar: This adds sweetness and a slight caramel taste. You can use maple syrup or honey instead, but remember to adjust the wet ingredients accordingly if using a liquid sweetener.
Fresh Raspberries: Fresh is best for some juicy pops in each bite! If you’re in a pinch, frozen raspberries will work too, but they may be a bit softer once baked.
Dark Chocolate Chips: Look for paleo-compliant chocolate chips. If you prefer, you can skip them altogether or replace them with chopped nuts for added crunch!
How Do I Ensure My Cookies Turn Out Perfectly Soft and Chewy?
Getting the right texture with these cookies means paying attention to a few key steps. Here’s how you can achieve that soft and chewy goodness:
- Don’t Overmix: When you add the wet ingredients to the dry, mix just until everything is combined. Overmixing can make the cookies tough.
- Monitor Baking Time: Every oven is different, so check your cookies a minute or two early. They should be golden around the edges but still soft in the middle when you take them out.
- Cooling Time: Letting them cool on the sheet for a few minutes helps them firm up. They might seem soft at first, but they’ll come together nicely!
- Store Properly: If you have leftovers, keep them in an airtight container at room temperature for a few days. A little coconut oil can help keep them moist.
How to Make Paleo Raspberry Cookies
Ingredients You’ll Need:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup coconut sugar or other paleo-friendly sweetener
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup dark chocolate chips or chopped dark chocolate (paleo-compliant)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and another 12-15 minutes to bake. After baking, allow the cookies to cool for about 10 minutes on the baking sheet. Overall, you can enjoy fresh cookies in less than 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure your cookies bake evenly. While the oven is warming up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and coconut sugar. Mixing these dry ingredients first helps to evenly distribute the leavening agent and sweetener.
3. Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined. The melted oil should blend smoothly with the eggs.
4. Make the Dough:
Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together until a dough forms. Don’t worry if it looks a bit crumbly; that’s normal for gluten-free dough!
5. Add Berries and Chocolate:
Gently fold in the fresh raspberries and dark chocolate chips with a spatula. Be careful not to crush the raspberries too much, as you want to keep some whole for those yummy bursts of flavor.
6. Scoop the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of dough onto your prepared baking sheet. Flatten each cookie slightly with the back of a spoon to help them bake evenly.
7. Bake Them Up:
Place the baking sheet in the oven and bake for about 12 to 15 minutes, or until the edges of the cookies turn golden brown. Keep an eye on them to avoid over baking!
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the sheet for about 10 minutes. This step is important so they can firm up a little. Then, transfer them to a wire rack to cool completely.
Enjoy your chewy, tangy, and chocolatey paleo raspberry cookies with a cup of tea or coffee!
This recipe yields about 12 delightful cookies, perfect for sharing or indulging yourself!
Can I Substitute Almond Flour for Another Flour?
Yes, you can use other nut flours like hazelnut or sunflower seed flour if you have nut allergies. Just keep in mind that texture and flavor may change slightly. If using a different flour type, you may need to adjust the amount used.
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work well, but be aware they may release more moisture. If using frozen, try to thaw them and pat them dry with a paper towel before folding them into the dough.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just thaw them before serving!
Can I Make These Cookies Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or unsweetened applesauce. This will give you a similar texture while keeping the cookies vegan-friendly!
