These Paleo Raspberry Cookies are soft, chewy, and bursting with fresh berry flavor! Made without grains or refined sugars, they’re a healthy treat that satisfies your sweet tooth.
Every bite is a tasty reminder that healthy can be delicious! I love making these with my kids—they’re easy to whip up, and we always sneak a few before they cool down. 😋
Key Ingredients & Substitutions
Almond Flour: This is the base for our cookies, providing texture and flavor. If you need a nut-free option, try using sunflower seed flour, which can give a similar texture.
Coconut Flour: Coconut flour absorbs a lot of moisture, so you can’t substitute it directly with almond flour. You might try oat flour as another option, but start with less, as it doesn’t absorb the same way.
Coconut Oil: I find coconut oil adds a lovely flavor. If you don’t have it, you can use unsalted butter or ghee for a different taste, though it won’t be strictly Paleo.
Honey/Maple Syrup: Both sweeteners work well! If you want to cut back on sweetness, consider using stevia or a sugar-free maple syrup as a lower-calorie option.
Raspberries: Fresh is best for vibrant flavor! If you can’t find fresh, frozen berries work fine, just be sure to thaw and drain them before using.
How Do I Ensure My Cookies Don’t Fall Apart?
To keep your Paleo Raspberry Cookies from crumbling, focus on the mixing and baking techniques. Make sure to properly blend the wet and dry ingredients so everything is well combined. Here are a few tips:
- Don’t overmix once you add the raspberries—this can make the dough too wet.
- Use room temperature eggs to help bind the ingredients together better.
- Flatten the dough slightly on the baking sheet; this helps the cookies hold their shape while baking.
- Let them cool on the baking sheet first, as they will firm up a bit more as they cool.
Following these steps will help you get soft, chewy cookies that hold together beautifully!
How to Make Paleo Raspberry Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet Ingredients:
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- 1 cup fresh raspberries (or frozen, thawed and drained)
Time Needed:
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. In total, you should expect about 30 minutes from start to enjoying your delicious cookies.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a baking sheet and line it with parchment paper so your cookies don’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt. This step is key to ensuring an even texture in your cookies!
3. Combine the Wet Ingredients:
In another bowl, mix the melted coconut oil, honey or maple syrup, egg, and vanilla extract until the mixture is smooth. This part creates a lovely blend of flavors for your cookies.
4. Bring It All Together:
Now, pour the wet mixture into the dry ingredients and stir it all together. You’re looking for a thick dough consistency, so mix until everything is well combined.
5. Fold in the Raspberries:
Gently fold in the raspberries, taking care not to crush them too much. You want to keep those lovely berry chunks intact for delicious bites!
6. Shape the Cookies:
Using a tablespoon, scoop the dough and drop it onto your prepared baking sheet. Flatten each scoop slightly with the back of the spoon to form cookie shapes.
7. Bake Them Up:
Place the baking sheet in your preheated oven and bake for 12-15 minutes. Keep an eye on them; you want the edges to turn golden and the tops to look set!
8. Cool Down:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely.
9. Store and Enjoy:
Store your cookies in an airtight container at room temperature for up to 3 days—if they last that long! For longer freshness, feel free to refrigerate them.
Enjoy your soft and chewy Paleo Raspberry Cookies, packed with wholesome ingredients and vibrant raspberry flavor! Happy baking! 🍪🥰
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them first to remove excess moisture, which can affect the texture of your cookies.
How Should 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 fresh longer, refrigerate them for up to a week.
Can I Substitute Other Flours?
Almond flour is essential for the texture, but if you need to substitute, consider sunflower seed flour for a nut-free option. Remember, substituting coconut flour with a different flour isn’t a straightforward swap due to its high absorbance; stick to the specified amounts in the recipe.
What’s the Best Way to Enjoy These Cookies?
These cookies are delicious on their own but can be enjoyed with a cup of tea or coffee. You can also serve them alongside yogurt for a delightful breakfast treat!