These Paleo Raspberry Cookies are soft, chewy, and full of fruity goodness! Made with almond flour and fresh raspberries, they’re a tasty treat that fits a healthy lifestyle.
Whenever I bake these cookies, I can’t help but snack on some raspberries—they’re just that good! Perfect for a quick sweet fix without the guilt. 🍪💕
Key Ingredients & Substitutions
Almond Flour: This is a staple in Paleo baking, giving cookies their nutty flavor and chewy texture. If you’re allergic to nuts, try sunflower seed flour instead—it works great!
Coconut Flour: This flour absorbs a lot of moisture, so you don’t need much. You can replace it with extra almond flour but start with half the amount, as coconut flour is highly absorbent.
Maple Syrup or Honey: Both sweeteners work beautifully! Maple syrup adds a subtle flavor; however, if you prefer a lower glycemic index, use coconut sugar or monk fruit sweetener in similar amounts.
Fresh Raspberries: Fresh berries are key for flavor. If they’re out of season, you can use frozen raspberries—just make sure to thaw and drain them first. I personally love using strawberries as an alternative for a completely different twist!
How Do I Bake Perfect Cookies Without Spreading?
To ensure your cookies hold their shape, it’s essential to chill the dough before baking. Once you’ve mixed in the ingredients, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies set up better in the oven.
- Ensure your coconut oil isn’t too hot when mixed with eggs to avoid cooking them.
- Use a cookie scoop for even-sized cookies that bake uniformly.
- Watch the baking time. Every oven is different; look for a light golden edge.
How to Make Paleo Raspberry Cookies
Ingredients You’ll Need:
Base Ingredients:
- 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 raw honey
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins for Flavor:
- 1 cup fresh raspberries
- 1/2 cup dairy-free chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and 12-15 minutes to bake. So, in total, you’ll be savoring your cookies in around 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt. This creates a great base for your cookies.
3. Mix the Wet Ingredients:
In another bowl, combine the melted coconut oil, maple syrup (or honey), eggs, and vanilla extract. Whisk these together until everything is well blended.
4. Combine the Mixtures:
Now, pour the wet mixture into the dry ingredients and stir them together until a dough forms. This is where the magic starts to happen!
5. Add the Goodies:
Gently fold in the fresh raspberries and optional chocolate chips. Be careful not to mash the raspberries. We want them to stay whole for those delightful bursts of flavor!
6. Shape the Cookies:
Using a spoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie— they’ll spread a little while baking.
7. Bake and Enjoy:
Bake your cookies in the preheated oven for 12-15 minutes until the edges are golden brown and the cookies feel set. Keep an eye on them as ovens vary!
8. Cool and Serve:
Once baked, take them out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer to a wire rack to cool completely. Enjoy your soft, fruity, and delicious Paleo Raspberry Cookies!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them before adding them to the dough to avoid excess moisture, which could affect the texture of your cookies.
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 longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute the Almond Flour?
Yes! If you have nut allergies, you can use sunflower seed flour as a 1:1 substitute for almond flour. It may change the flavor slightly, but it will still work well in the recipe.
What Can I Use Instead of Coconut Oil?
You can replace coconut oil with unsalted butter or ghee if you’re not adhering strictly to Paleo. For a vegan option, use a solid vegan butter substitute. Just ensure it’s at the same temperature as melted coconut oil for best results!
