These Paleo raspberry cookies are a sweet treat made with almond flour, coconut oil, and fresh raspberries. They’re soft, chewy, and perfect for satisfying that dessert craving!
I love how easy they are to whip up. Just mix, bake, and enjoy! Plus, they make a great snack for anyone looking for a healthier option. Who doesn’t love cookies, right? 🍪
Key Ingredients & Substitutions
Almond flour: This flour gives the cookies a nice texture and nutty flavor. If you’re allergic to nuts, you can substitute with sunflower seed flour or even use oat flour (though it’s not paleo).
Coconut flour: This flour absorbs a lot of moisture, so a little goes a long way. If you don’t have it, you might try more almond flour, but the texture may change slightly.
Coconut oil: It adds moisture and richness. You can swap it with butter or ghee if you’re not strictly dairy-free or vegan.
Sweeteners: Pure maple syrup gives a lovely flavor, but honey works just as well. For a low-carb option, consider using erythritol or monk fruit sweetener.
Raspberries: Fresh raspberries are my favorite for their tartness. You can substitute with blueberries or even chopped strawberries if that’s what you have.
How Do I Ensure My Cookies Don’t Fall Apart?
Getting the right texture is key for these paleo cookies. They can be crumbly if you don’t follow the recipe carefully. Here are some tips:
- Make sure to measure your flours accurately. Too much flour can make them dry.
- Don’t overmix the batter once you fold in the wet and dry ingredients. A light hand will help keep them soft.
- Chilling the dough for 15-30 minutes can help them hold their shape better while baking.
- Letting them cool slightly before moving them to a rack helps them firm up so they don’t crumble.
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 salt
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/3 cup dark chocolate chips (dairy-free, paleo-friendly)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 12-15 minutes to bake. You’ll want to let the cookies cool for a bit after baking, but then they’re ready to enjoy! In total, you can have these delicious cookies ready in about 30 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to prevent your cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Make sure everything is well combined so your cookies bake evenly.
3. Prepare the Wet Ingredients:
In another bowl, mix together the melted coconut oil, maple syrup (or honey), egg, and vanilla extract until everything is nice and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix—this helps keep your cookies soft!
5. Add Raspberries and Chocolate Chips:
Now it’s time to fold in the fresh raspberries and dark chocolate chips. Gently mix them in, trying not to squash the raspberries.
6. Scoop the Dough:
Using a spoon or a cookie scoop, drop mounds of dough onto the prepared baking sheet. Leave about 2 inches between each dough ball so they have room to spread.
7. Bake the Cookies:
Slide the baking sheet into your preheated oven and bake for about 12-15 minutes. Keep an eye on them—you’re looking for golden edges and a slightly firm top.
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.
9. Enjoy!
Now, you can dig in! Enjoy your delicious paleo raspberry cookies as a healthy, grain-free treat anytime you want something sweet!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess moisture before folding them into the dough. This helps prevent the cookies from getting soggy.
Can I Make These Cookies Vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes) for a vegan option while keeping the rest of the ingredients the same.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months—just make sure to wrap them well!
Can I Add Other Mix-Ins?
Definitely! Feel free to customize your cookies by adding chopped nuts, shredded coconut, or even different types of dairy-free chocolate. Just keep the measurements similar for best results!
