These healthy raspberry cookies are a wonderful treat! They’re made with fresh raspberries and oats, giving them a deliciously fruity and chewy texture.
Making these cookies is a breeze! I love popping a few in my lunchbox or enjoying them after a run—they’re tasty and guilt-free. Plus, who can resist that beautiful pink color? 🍪
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats add texture and chewiness to these cookies. If you’re gluten-free, look for certified gluten-free oats to ensure no cross-contamination.
Almond Flour: This flour gives a nutty flavor and moistness. If you don’t have almond flour, you can use coconut flour; just use less because it absorbs more moisture, about 1/3 cup.
Ground Flaxseed: Flaxseed adds healthy omega-3s and acts as a binding agent. If you need a substitute, try using chia seeds, which also work well!
Sweetener: Maple syrup lends a lovely flavor, but you can swap it with honey or agave nectar as needed. Each sweetener offers a slightly different taste.
Nut Butter: Almond butter is my go-to for its taste, but peanut butter or even sunbutter (sunflower seed butter) are great alternatives, especially if nut allergies are a concern.
Fresh or Frozen Raspberries: Fresh raspberries give a bright flavor, but frozen ones work too! Just remember to thaw and drain them first to avoid excess moisture.
How Do I Make Sure My Cookies Turn Out Soft and Chewy?
The key to achieving softness in these cookies is in the mixing and baking process. Here are tips to keep them chewy:
- Don’t overmix after adding the wet ingredients. Mix until just combined to avoid tough cookies.
- Watch the baking time closely! Pull them out when they look slightly underbaked, as they continue to set while cooling.
- If you want extra chewiness, consider chilling the dough for 30 minutes before scooping it onto the baking sheet.
Following these simple steps can help you achieve soft, delicious cookies every time! Enjoy baking!
Healthy Raspberry Cookies Recipe
Ingredients:
- 1 cup rolled oats
- 3/4 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries, gently chopped
- 1/3 cup dark chocolate chips
- Optional: 1 tbsp chia seeds
Time Needed:
This recipe takes approximately 10 minutes to prepare, and an additional 12-15 minutes to bake. Allow for some cooling time as well, which could be around 5 minutes on the baking sheet and another few minutes on a wire rack. In total, you can have these healthy 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’s heating up, line a baking sheet with parchment paper for easy cleanup.
2. Prepare Dry Ingredients:
In a large mixing bowl, combine the rolled oats, almond flour, ground flaxseed, baking soda, salt, and optional chia seeds. Stir these ingredients together well until they’re mixed evenly.
3. Mix Wet Ingredients:
In another bowl, whisk together the maple syrup (or honey), almond butter (or peanut butter), unsweetened applesauce, and vanilla extract until the mixture is smooth and well combined.
4. Combine Mixtures:
Pour the wet mixture into the dry ingredients. Stir gently until everything is just combined—try not to overmix!
5. Fold in Raspberries and Chocolate:
Carefully fold in the chopped raspberries and dark chocolate chips using a spatula. Gently mix until they are evenly distributed, being cautious not to smash the raspberries.
6. Scoop and Flatten:
Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet. Space the cookies about 2 inches apart. Flatten the tops slightly with the back of your spoon to give them a nice shape.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
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 Your Cookies:
Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can keep them in the fridge!
Enjoy these wholesome, chewy, and delicious healthy raspberry cookies anytime as a sweet treat or snack! Happy baking! 🍪
Can I Use Different Types of Flour?
Yes! While almond flour is great for flavor and texture, you can substitute it with coconut flour. Just use about 1/3 cup, as coconut flour absorbs more moisture. If you prefer regular flour, all-purpose flour works too but will slightly change the nutrition profile.
Can I Use Frozen Raspberries?
Absolutely! Frozen raspberries can be used in this recipe. Just make sure to thaw and drain them to avoid adding excess moisture to the cookie dough, which could make the cookies too wet.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate them for longer freshness. You can also freeze the cookies for up to a month—just make sure to layer them with parchment paper to prevent sticking.
Can I Make These Cookies Vegan?
Yes, these cookies are already mostly vegan! Simply use maple syrup instead of honey, and ensure your nut butter is vegan-friendly.