These Healthy Raspberry Cookies are a sweet treat that won’t make you feel guilty! They’re packed with delicious raspberries and made with wholesome ingredients. Yum!
Who knew healthy could taste this good? I love munching on these cookies for a snack or even breakfast. Plus, they’re easy to make, so you can whip up a batch anytime!
Key Ingredients & Substitutions
Rolled Oats: A great base for the cookies! They add texture and fiber. If you need a gluten-free option, make sure to use certified gluten-free oats.
Oat Flour: You can make your own by blending oats until fine. If you’re out of oat flour, all-purpose flour makes a good alternative, though it won’t be quite as healthy. Almond flour will work too for a nutty twist!
Ground Flaxseed: This ingredient adds healthy omega-3s and helps bind the cookies. If you’re allergic, substitute with chia seeds or even a mashed ripe banana for some moisture and sweetness.
Maple Syrup or Honey: Both are excellent sweeteners. If you’re looking for a lower-calorie option, try agave syrup or a sugar substitute like stevia, adjusting quantities to taste.
Freeze-Dried Raspberries: They add a fruity burst! If you can’t find them, you can use fresh raspberries, but the dough may be wetter. Just be cautious with the mixing.
How Do I Ensure My Cookies Don’t Fall Apart?
Great question! Proper mixing and binding are key. Here’s what to focus on:
- Mix the dry ingredients well before adding wet ones to ensure even distribution.
- Do not overmix after adding the wet ingredients. Just combine until there are no dry patches.
- Let the cookies cool on the baking sheet for a few minutes before moving them. This helps them firm up and hold their shape.
Using ground flaxseed also helps bind the ingredients together, so don’t skip it!
How to Make Healthy Raspberry Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup oat flour (or finely ground oats)
- 1/4 cup ground flaxseed
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/3 cup pure maple syrup or honey
- 1/4 cup coconut oil, melted (or olive oil)
- 1 tsp vanilla extract
Add-Ins:
- 1/2 cup freeze-dried raspberries, crushed lightly
- 1/3 cup dark chocolate chips (optional for added indulgence)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and an additional 12-15 minutes to bake. Once the cookies are done, let them cool for about 5 minutes before moving them to a wire rack to cool completely. Total time: approximately 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper to help prevent sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, oat flour, ground flaxseed, baking powder, and salt. Stir everything together until mixed well.
3. Prepare the Wet Ingredients:
In a separate bowl, whisk together the maple syrup (or honey), melted coconut oil, and vanilla extract. Mix until smooth.
4. Mix it Up:
Pour the wet mixture into the dry ingredients. Stir gently until just combined; don’t overmix. It’s okay if the dough looks a little crumbly.
5. Add the Fun Stuff:
Now, gently fold in the crushed freeze-dried raspberries and dark chocolate chips if you’re using them. Be careful not to overmix; we want to keep those lovely raspberry bits intact!
6. Scoop and Shape the Cookies:
Scoop rounded tablespoons of dough onto the prepared baking sheet. Flatten them slightly with the back of the spoon or your hand—this helps them bake evenly.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye out so they don’t overbake!
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. Store to Enjoy Later:
Once cooled, store your cookies in an airtight container for up to a week. They can also be frozen for longer storage—if you can resist eating them all at once!
Enjoy your deliciously healthy raspberry cookies, perfect for snacking or a guilt-free dessert!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries! Just be aware that they will add more moisture to the dough. Consider lightly mashing them and reducing the amount of wet ingredients slightly, or adding a touch more oats to maintain the texture.
Can I Substitute Coconut Oil with Something Else?
Absolutely! You can use olive oil or any neutral oil you prefer. For a dairy-free option, coconut oil is great, but olive oil will also work effectively while adding a rich flavor.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them! Just make sure to separate layers with parchment paper to prevent sticking.
Can I Add Nuts or Other Mix-ins?
Yes, definitely! Feel free to add nuts like walnuts or pecans for extra crunch. You could also throw in other mix-ins like dried fruit or seeds if you like—just keep in mind this may change the overall texture of the cookies!
