These Paleo Raspberry Cookies are sweet, chewy, and a little tart, thanks to fresh raspberries! Made without grains or refined sugar, they offer a healthy treat option that feels indulgent.
Who knew being healthy could taste this good? I love making these for friends—they always ask for the recipe! They’re perfect for snack time or a guilt-free dessert. Yum!
Ingredients & Substitutions
Almond Flour: This is the base of our cookies, giving them a nutty flavor and chewy texture. If you have a nut allergy, sunflower seed flour makes a great alternative!
Coconut Flour: It helps absorb moisture in the dough. You can use more almond flour if you don’t have coconut flour, but reduce the amount slightly to avoid dryness.
Coconut Sugar: A natural sweetener that keeps the cookies paleo-friendly. If you prefer, you can substitute it with maple syrup, but reduce the amount of liquid in the recipe.
Coconut Oil: This adds richness and moisture. You can use melted butter if you’re not strictly following paleo guidelines.
Raspberries: Fresh ones are best for this recipe! Frozen can work too if thawed and drained of excess water. Blueberries are a tasty substitute as well.
Dark Chocolate Chips: Look for dairy-free options for a paleo-friendly treat. You can skip them for a fruit-only cookie or swap with nuts or seeds!
How to Make Sure Your Cookies Don’t Fall Apart?
Stability can be tricky with gluten-free baking. Be mindful of the ingredients you choose and how you handle the dough. Here are some tips:
- Don’t overmix the dough, as that can make the cookies crumbly.
- Ensure to measure the flours accurately to avoid excess dryness.
- Let the cookies cool on the baking sheet first—this helps them firm up.
- Gently fold in the raspberries to prevent smashing them and creating too much liquid.
Follow these steps, and your cookies will hold together and be a delightful treat!
How to Make Delicious Paleo Raspberry Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups almond flour (blanched)
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut sugar (or coconut palm sugar)
Wet Ingredients:
- ¼ cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- ½ cup fresh raspberries (gently broken up)
- ¼ cup dark chocolate chips (dairy-free, paleo-friendly)
Time Needed:
This recipe takes about 10 minutes to prep and 12-15 minutes to bake, plus about 10 minutes for cooling on the baking sheet. So, you’ll be enjoying these tasty cookies in about 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure even baking once your cookies are ready to go in!
2. Mix the Dry Ingredients:
In a large bowl, combine almond flour, coconut flour, baking soda, salt, and coconut sugar. Whisk them together until everything is well incorporated.
3. Combine the Wet Ingredients:
In another bowl, mix the melted coconut oil with the egg and vanilla extract. Make sure it’s well combined—this will add moisture and flavor to your cookies!
4. Create the Cookie Dough:
Pour the wet mixture into the dry ingredients and stir until a dough forms. Don’t overmix it—just combine until you see no dry flour.
5. Add Raspberries and Chocolate Chips:
Gently fold in the raspberries and chocolate chips. Be careful to keep the raspberries as whole as possible to maintain a nice texture in your cookies!
6. Scoop and Shape the Cookies:
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the baking sheet, leaving about 2 inches of space between each cookie. This provides room for spreading while baking!
7. Flatten the Cookie Dough:
Gently press down each cookie dough ball with your fingers or the back of a spoon to flatten them slightly. This helps them bake evenly.
8. Bake Them:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden and the centers are set. Your kitchen will smell amazing!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This cooling time helps them firm up and makes handling easier!
10. Enjoy:
After cooling, transfer the cookies to a wire rack to continue cooling completely. Now they’re ready to be enjoyed as a healthy snack or a delicious dessert—yum!
Feel free to share your creations! I hope you love these Paleo Raspberry Cookies as much as I do!
Can I Substitute Almond Flour with Another Flour?
Yes, you can use sunflower seed flour if you need a nut-free option. However, the texture and flavor will differ slightly. Keep in mind that coconut flour can be very absorbent, so adjust the liquids accordingly if you substitute.
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, make sure to thaw them and drain any excess moisture before folding them into the dough. This prevents the cookies from becoming too soggy.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to let them thaw completely before enjoying!
Can I Omit the Chocolate Chips?
Yes, you can skip the chocolate chips if you prefer a fruit-centric cookie! You might want to add a bit more raspberries or nuts for added texture and flavor.