These Paleo Raspberry Cookies are a yummy treat made with simple ingredients like almond flour and fresh raspberries. They’re chewy, fruity, and perfect for a snack!
They’re so easy to make that I often whip them up whenever I have a raspberry craving. Plus, they make my kitchen smell amazing while baking! Who can resist that? 😄
Ingredients & Substitutions
Almond Flour: This is the main ingredient that gives these cookies their tender texture. If you’re nut-free, you can try sunflower seed flour as a substitute, but it might change the color slightly.
Coconut Flour: Using coconut flour adds fiber and helps with the structure of the cookies. If you don’t have it, you might use more almond flour, but cut back on the total flour amount since coconut flour absorbs more moisture.
Coconut Oil: It’s great for moisture and a hint of coconut flavor. If you prefer, you can switch to grass-fed butter or ghee for a similarly rich texture.
Maple Syrup or Honey: Both serve as natural sweeteners. Maple syrup is vegan, while honey is not. You can also use agave nectar if you need an alternative sweetener.
Fresh Raspberries: Their tartness is what makes these cookies pop! If fresh isn’t available, you can use frozen raspberries, but they might make the dough wetter.
Cacao Nibs or Dark Chocolate: I love using cacao nibs for a bit of crunch. Dark chocolate chips can add sweetness, but just ensure they’re dairy-free to keep this recipe paleo-friendly.
How Can I Achieve the Perfect Chewy Texture?
The secret to chewy cookies lies in the balance of dry and wet ingredients. Be careful not to overmix once you add the wet ingredients. Just mix until combined. Here are some tips:
- Consider chilling your dough for about 15 minutes before baking to help keep cookies from spreading too much.
- Flatten them slightly before baking, but not too much. They should hold their form while baking.
- Let them cool on the sheet for 5 minutes before transferring to a wire rack. This allows them to set and retain that chewy texture.
How to Make Paleo Raspberry Cookies
Ingredients You’ll Need:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt, plus extra for sprinkling
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup fresh raspberries
- 1/3 cup cacao nibs or chopped dark chocolate (paleo-friendly)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and around 12-15 minutes to bake. Total, you’re looking at roughly 30 minutes from start to finish—perfect for a quick and satisfying treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, you can line a baking sheet with parchment paper for easy cleanup and to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and 1/4 teaspoon of sea salt. This ensures that everything is evenly combined and helps your cookies rise properly.
3. Combine the Wet Ingredients:
In another bowl, mix the melted coconut oil, maple syrup (or honey), egg, and vanilla extract. Stir until everything is well combined and looks smooth. This is where all that delicious flavor comes from!
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
5. Add Raspberries and Cacao Nibs:
Now it’s time to fold in the fresh raspberries and cacao nibs. Gently mix these in, making sure to keep those lovely berries intact as much as possible—they’re what makes these cookies extra special!
6. Scoop and Shape the Dough:
Using a tablespoon, scoop the cookie dough and place it onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Use your fingers or the back of a spoon to flatten them slightly.
7. Sprinkle with Sea Salt:
For that perfect finishing touch, lightly sprinkle a pinch of sea salt on top of each cookie. This little hint of salt really enhances the sweetness and flavor!
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are beautifully golden brown around the edges. Keep an eye on them so they don’t overbake!
9. Let Them Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps them firm up nicely.
10. Enjoy!
Now for the best part—enjoying your delicious Paleo Raspberry Cookies! They’re perfect for a snack or dessert, and you’ll love how chewy and fruity they are.
Can I Use Other Berries in This Recipe?
Absolutely! You can swap out raspberries for other berries like blueberries or chopped strawberries. Just ensure any larger pieces are cut down to manageable sizes to maintain the cookie’s texture.
How Can I Make These Cookies Vegan?
To make these cookies vegan, substitute the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens.
Can I Store Leftover Cookies?
Yes, store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to a month. Just thaw before enjoying!
Why Are My Cookies Spreading Too Much?
If your cookies spread too much, make sure the dough is well-chilled before baking. You can refrigerate the dough for about 30 minutes before scooping and baking to help them maintain their shape.
