These healthy raspberry cookies are sweet, chewy, and made with wholesome ingredients. Packed with fresh raspberries, each bite is a burst of fruity flavor. Yum!
These cookies are so good, you’ll forget they’re healthy! I love enjoying them with a cup of tea. You can even share them, but good luck getting me to part with mine! 😂
Key Ingredients & Substitutions
Rolled Oats: Oats are the star player here, adding texture and health benefits. You can swap them for gluten-free oats if you’re avoiding gluten. Quick oats work too, but they may change the texture a bit.
Whole Wheat Flour/Almond Flour: Whole wheat flour gives a hearty taste, while almond flour adds moisture. If you’re gluten-free, stick with almond flour or a gluten-free flour blend. I’ve found brown rice flour works great too!
Ground Flaxseed/Chia Seeds: Both are excellent for binding and adding fiber. If you’re out of one, the other works just as well. Plus, they add omega-3s! You can also use applesauce as a substitute to keep the cookies moist.
Coconut Sugar/Maple Syrup: Coconut sugar offers a subtle sweetness, while maple syrup is a tasty alternative. If you’re looking for less sugar, try using a mashed banana for sweetness instead.
Fresh or Frozen Raspberries: Raspberries bring the flavor! They can be substituted with other berries like blueberries or blackberries. Just remember, if using frozen, don’t thaw them completely to avoid excess moisture.
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture for your cookies is all about mixing and baking! Here’s how to ensure they come out just right:
- Mix your dry ingredients well before adding wet ones. This ensures even distribution of baking powder and salt.
- Don’t overmix the dough! Once the wet and dry ingredients are combined, stop mixing. This keeps the cookies tender.
- Flatten the dough slightly on the baking sheet because they won’t spread much during baking.
- Keep an eye on them in the oven! Every oven is different, so check them around the 12-minute mark. You want golden edges and set centers.
With these tips, you’ll bake up cookies that are deliciously chewy on the inside with a slight crisp on the edges. Enjoy your baking!
How to Make Healthy Raspberry Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour or almond flour
- 1/4 cup ground flaxseed or chia seeds
- 1/4 cup coconut sugar or maple syrup
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup coconut oil or unsweetened applesauce
- 1 large egg (or flax egg for a vegan option)
Mix-Ins:
- 1 cup fresh or frozen raspberries (gently chopped if large)
- 1/3 cup dark chocolate chips or chunks (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 12–15 minutes to bake. Allow some time for the cookies to cool afterward, and overall, you’ll be enjoying these tasty treats in about 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly when you’re ready to pop them in. While the oven heats, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, add the rolled oats, flour, ground flaxseed, coconut sugar, baking powder, baking soda, and salt. Stir everything together until it’s well mixed. This will ensure every cookie has a great blend of flavors!
3. Combine Wet Ingredients:
In another bowl, whisk together the coconut oil (or applesauce), egg (or flax egg), and vanilla extract until smooth. This will create a nice creamy mixture that helps bind your cookies.
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix—it’s okay if some dry bits remain! This helps keep the cookies soft.
5. Fold in Raspberries and Chocolate:
Gently fold in the raspberries and dark chocolate chips (if using). Be gentle—you want to keep the raspberries whole for that burst of flavor in every bite.
6. Shape and Bake:
Using a spoon, scoop out portions of dough and place them on your prepared baking sheet, about 2 inches apart. Flatten each cookie slightly with the back of the spoon to help them spread a bit during baking.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12–15 minutes, or until the edges are golden, and the cookies have set. Keep an eye on them, as ovens can vary!
8. Cool Down:
Once done, take them out and let them cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely. Patience is key, but the smell alone will make it tough!
9. Enjoy:
Your healthy raspberry cookies are ready to be enjoyed! Serve them with a cup of tea, milk, or as a delightful snack anytime. You’ll love the balance of sweetness and tartness!
With their wholesome ingredients, these cookies are a tasty way to satisfy your sweet tooth without the guilt. Happy baking!
Can I Substitute the Egg for a Vegan Option?
Absolutely! You can use a flax egg instead. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will work perfectly in the recipe!
What Should I Do if I Don’t Have Coconut Sugar?
No problem! You can substitute coconut sugar with brown sugar or even honey or maple syrup. If using liquid sweeteners, you may need to reduce the amount of other liquid ingredients to keep the dough from becoming too wet.
How Can I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Use Other Berries in This Recipe?
Definitely! You can substitute raspberries with other berries like blueberries, blackberries, or strawberries. Just chop them if they are large, and keep in mind that the flavor will vary slightly!
