These healthy raspberry cookies are a sweet treat that won’t make you feel guilty! With fresh raspberries and wholesome ingredients, they’re a burst of fruity goodness in every bite.
Every time I bake these cookies, my kitchen smells amazing! I love how they are chewy and soft, perfect for a snack or dessert. Plus, they’re a great way to sneak in some fruit! 🍪
Key Ingredients & Substitutions
Rolled Oats: These give the cookies a nice chewiness. You can use quick oats in a pinch, but rolled oats hold their structure better. I love using gluten-free oats for a gluten-free option!
Almond Flour: This adds nutty flavor and moisture. Whole wheat flour is a good alternative if you want a more traditional taste. I’ve also tried coconut flour, but you’ll need to adjust the liquid because it’s more absorbent.
Ground Flaxseed: A great source of fiber. Flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) can replace regular eggs for a vegan twist. You can skip it if you don’t have any, but the flax adds healthy fats.
Raspberries: Fresh raspberries are ideal! If they aren’t in season, try using frozen ones, but be sure to drain excess moisture. I’ve even swapped in blueberries for a fun change!
Dark Chocolate Chips: These are optional, but they add a lovely sweetness. You could use milk chocolate if you prefer a sweeter cookie, or try white chocolate for a twist!
How Do You Prevent Raspberries from Getting Mushy in Cookies?
The key to keeping those raspberries intact is to handle them gently! Here are some tips:
- Start with fresh raspberries; they hold up better than frozen.
- When adding them to the dough, fold them in gently. Avoid smashing them.
- Don’t overhandle the dough after adding them. Just mix until combined!
Following these steps will help preserve their shape and give you bright pops of raspberry in every bite! Enjoy baking your cookies! 🍪
Healthy Raspberry Cookies
Ingredients You’ll Need:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour (or whole wheat flour)
- 1/4 cup ground flaxseed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup natural maple syrup or honey
- 2 large eggs (or flax eggs for vegan option)
- 1 tsp vanilla extract
- 1 cup fresh raspberries (gently chopped)
- 1/2 cup dark chocolate chips or chunks (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Total time is around 30 minutes. After baking, let the cookies cool for a bit, and then they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven heats up, go ahead and line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, almond flour, ground flaxseed, baking powder, salt, and cinnamon if you’re using it. Give it a good stir until everything is evenly mixed.
3. Whisk the Wet Ingredients:
In a separate bowl, whisk together the eggs, maple syrup (or honey), and vanilla extract. Make sure everything is well combined—this mixture will add moisture and sweetness to your cookies!
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Mix them together gently until just combined. Be careful not to over-mix, as this can make the cookies tough.
5. Add the Raspberries and Chocolate Chips:
Now it’s time to fold in the fresh raspberries and optional dark chocolate chips. Use a spatula to gently incorporate them into the dough, making sure to avoid crushing the delicate raspberries.
6. Form the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. To give them a nice shape, flatten each cookie slightly with the back of the spoon.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are lightly golden and set. Keep an eye on them to ensure they don’t over-bake.
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them firm up.
9. Storage:
Once cooled, store your healthy raspberry cookies in an airtight container. They can last for up to 4 days at room temperature, or you can freeze them for longer storage.
Enjoy these delightful cookies as a healthy snack or a sweet addition to breakfast. They’re soft, chewy, and bursting with flavor—definitely a treat worth baking! 🍪
Can I Use Frozen Raspberries in This Recipe?
Yes, you can! Just make sure to thaw them first and drain any excess moisture. Gently fold them into the batter to avoid mushing them too much.
How Do I Make These Cookies Vegan?
To make these cookies vegan, simply substitute the two eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water for each egg) and use maple syrup instead of honey. This way, you can enjoy a delicious vegan treat!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a single layer and then transfer to a zip-top bag for up to 3 months. Just thaw before enjoying!
Can I Substitute the Almond Flour?
Absolutely! You can use whole wheat flour or even a gluten-free all-purpose blend if you prefer. Just keep in mind that the texture might vary slightly depending on the substitute.
