These Paleo Raspberry Cookies are a tasty treat made with wholesome ingredients. They’re soft, chewy, and filled with sweet, fruity raspberries—perfect for snacking!
Honestly, who knew snacks could be so healthy and yummy? I love munching on these without the guilt. They go great with coffee, or just for a delightful pick-me-up during the day!
Key Ingredients & Substitutions
Almond Flour: This is the main flour in the recipe, giving cookies their chewy texture. If you don’t have almond flour, you can use cashew flour as a good alternative, but keep the texture subtle since it can be more delicate.
Shredded Coconut: The coconut adds a nice texture. You can skip it if you’re not a fan or substitute with finely chopped nuts for a similar crunch.
Coconut Oil: This adds richness and helps bind the cookies. If you prefer, use avocado oil or melted ghee, which also works well in paleo recipes.
Maple Syrup or Honey: I love maple syrup for its deep flavor! If you’re looking for a lower-carb option, you could use a sugar-free syrup suitable for paleo diets.
Fresh Raspberries: Fresh raspberries are a star here, providing color and flavor. If they aren’t in season, you can swap them with other berries like blueberries or diced strawberries.
How Do You Avoid Overmixing When Adding Raspberries?
When incorporating fresh raspberries, it’s crucial not to overmix. Overmixing can crush the berries and turn your dough mushy. Here’s how to do it right:
- After mixing your dry and wet ingredients, gently add the raspberries.
- Use a spatula to fold the raspberries into the dough, turning the bowl a few times rather than stirring vigorously.
- Stop mixing as soon as the raspberries are evenly distributed; it’s okay to see some whole berries!
This gentle approach keeps the cookies intact and ensures those lovely bursts of raspberry flavor shine through. Happy baking!
Delicious Paleo Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1¾ cups almond flour (fine or slightly coarse)
- ¼ cup shredded unsweetened coconut (optional for texture)
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 large egg
- ¼ cup coconut oil, melted (or avocado oil)
- ⅓ cup pure maple syrup or honey
- 1 tsp vanilla extract
- 1 cup fresh raspberries (gently mixed in)
- ½ cup dairy-free dark chocolate chunks or chips (ensure paleo-friendly)
How Much Time Will You Need?
This recipe will take approximately 10 minutes to prepare and 12-15 minutes to bake. So, in less than 30 minutes, you’ll have fresh, delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, mix together the almond flour, shredded coconut (if using), baking soda, and sea salt. Stir well to ensure everything is combined evenly.
3. Combine the Wet Ingredients:
In another bowl, whisk together the egg, melted coconut oil, maple syrup (or honey), and vanilla extract until smooth and well blended.
4. Bring it All Together:
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined for a perfect cookie dough consistency.
5. Fold in Raspberries and Chocolate:
Carefully fold in the fresh raspberries and the dark chocolate chunks, being gentle to avoid breaking the berries. You want to keep those lovely bursts of raspberry intact!
6. Scoop the Dough:
Using a spoon or a cookie scoop, drop dollops of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart for even baking.
7. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for about 12-15 minutes. Look for golden edges while keeping the centers slightly soft for that chewy texture.
8. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 10 minutes. This helps them set before moving them to a wire rack to cool completely.
9. Store and Enjoy:
Once cooled, you can store the cookies in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for longer freshness. Enjoy your delightful paleo treat!
These cookies provide a wonderful blend of chewy texture with fruity tartness and rich chocolate, making them a delightful snack that fits perfectly into a paleo lifestyle!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! However, make sure to thaw and drain them first to avoid excess moisture in the dough. Pat them dry gently with paper towels before folding them into the cookie mixture.
Can I Make These Cookies Vegan?
Absolutely! To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens) or applesauce (¼ cup per egg) for similar binding.
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, refrigerate them, which can keep them fresh for about a week.
What Can I Substitute for Almond Flour?
If you need a substitute, you can use cashew flour or sunflower seed flour. However, keep in mind that the flavor and texture might vary slightly. If using sunflower seed flour, be cautious of potential reactions in those allergic to nuts!
