Raspberry Almond Gluten-Free (Print Version)
Delicate chewy cookies featuring fresh raspberries and nutty almonds, perfect for gluten-free snacking.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 tsp baking soda
04 - 1/4 tsp fine sea salt
→ Wet Ingredients
05 - 1/3 cup coconut oil, melted
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 tsp pure vanilla extract
09 - 1/2 tsp almond extract
→ Add-Ins
10 - 1 cup fresh raspberries
11 - 1/3 cup sliced almonds
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined.
03 - In a large bowl, whisk the melted coconut oil with sugar until well combined. Add the egg, vanilla extract, and almond extract, mixing until smooth and creamy.
04 - Add the dry ingredients to the wet ingredients and stir until a soft, cohesive dough forms. Be careful not to overmix.
05 - Gently fold in the raspberries and sliced almonds, being careful not to crush the berries too much.
06 - Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
07 - Bake for 13–15 minutes, or until cookies are lightly golden around the edges but still slightly soft in the center.
08 - Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The texture walks this beautiful line between chewy centers and crisp edges that makes them impossible to stop eating
- They are naturally gluten-free without that dense crumbly feeling that plagues so many alternative flour cookies
02 -
- The raspberries will release moisture as they bake creating those gorgeous jammy pockets but this also means the cookies stay quite soft
- Using frozen raspberries works perfectly but do not thaw them first or they will turn the dough an unappealing gray
03 -
- Measure your almond flour by weight rather than volume for the most consistent results every time
- Rotate the baking sheet halfway through baking to ensure even golden color on all cookies