These healthy raspberry cookies are a sweet treat that won’t make you feel guilty! With juicy raspberries mixed into a soft dough, they’re both tasty and wholesome.
My favorite part? They are so easy to make! I love baking a batch and enjoying them fresh out of the oven while the berries are still warm. Yummy! 🍪
Key Ingredients & Substitutions
Rolled Oats: These add a great chewy texture to the cookies. You can use gluten-free oats if needed. I love using old-fashioned oats for their heartiness, but quick oats will work too.
Flour: Whole wheat flour adds fiber. If you want a gluten-free option, use oat flour or almond flour instead. I often mix both for a lighter texture while keeping the health factor!
Coconut Oil: This gives a subtle flavor. Olive oil is a great alternative if you don’t have coconut oil. I like the taste of coconut oil, especially when it’s melted, as it makes the cookies rich.
Sweetener: Maple syrup is my go-to for its natural sweetness. Honey works well too but note that it’s not vegan. Use agave syrup for a vegan-friendly option.
Egg or Flax Egg: For a vegan alternative, flax egg is perfect here. I appreciate how easy it is to make and how it binds the cookies without altering the taste.
Raspberries: Fresh raspberries are juicy and flavorful. If you use frozen, they work just as well; just be gentle when folding them in!
What’s the Best Way to Fold in Raspberries Without Making a Mess?
Folding in raspberries gently is crucial to keep those lovely bursts intact. Here’s how:
- After mixing your dough, add the raspberries on top.
- Use a spatula to carefully scoop the dough from the bottom of the bowl over the berries.
- Rotate the bowl as you fold to distribute them evenly without smashing them.
- Stop folding once you see the raspberries peeking through. Less is more!
This technique ensures your cookies stay colorful and have delicious chunks of fruit in every bite! Enjoy baking!
How to Make Healthy Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups rolled oats (gluten-free if desired)
- 3/4 cup whole wheat flour or oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted (or olive oil)
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 min)
- 1 cup fresh or frozen raspberries, gently folded in
- 1/3 cup dark chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. Once you’ve let the cookies cool for about 5-10 minutes on the baking sheet, they’re ready to enjoy! So, in just under half an hour, you’ll have delicious, healthy raspberry cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is crucial for ensuring even baking. While your oven heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the rolled oats, flour, baking soda, and salt. This helps distribute the baking soda evenly, which is important for your cookies to rise nicely.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), vanilla extract, and egg (or flax egg). Make sure everything is well combined and smooth. This mixture will add moisture and sweetness to your cookies!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix! A few floury patches are totally fine.
5. Add the Raspberries and Optional Chips:
Now for the fun part! Gently fold in the raspberries and chocolate chips (if using). Use a spatula and be gentle to avoid breaking the berries too much. You want those beautiful pops of raspberry in every cookie!
6. Shape the Cookies:
Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten the tops with your hand or a spoon to help them bake evenly.
7. Bake:
Pop your baking sheet in the oven and bake for 12-15 minutes. Keep an eye on them; you want the edges to be golden brown and the centers to be set. Your kitchen will smell amazing!
8. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. This helps them set up before moving to a wire rack to cool completely. Enjoy them warm or at room temperature!
These healthy raspberry cookies make a great snack or breakfast treat filled with natural sweetness and a delightful berry burst! Enjoy the deliciousness!
Can I Use Frozen Raspberries in This Recipe?
Absolutely! If you’re using frozen raspberries, there’s no need to thaw them beforehand. Just fold them into the dough gently to avoid breaking them too much. They may release some moisture, which can make the cookies even more delicious!
How Do 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 fresh longer, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just make sure to let them cool completely before storing!
Can I Substitute the Maple Syrup with Another Sweetener?
Yes, you can! Honey works well as a substitute, but keep in mind it’s not vegan. Agave syrup is another great option if you’re looking for a vegan-friendly alternative. Adjust the amount to your taste, as some sweeteners are sweeter than others.
What’s the Best Way to Make These Cookies Vegan?
To make these cookies vegan, simply use a flax egg instead of a regular egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, mix, and let it sit for about 5 minutes to thicken before adding it to your wet ingredients. Enjoy your vegan treats!
