Imagine biting into a cookie so perfectly balanced between nutty almond richness and burst-in-your-mouth raspberry sweetness that you'll wonder how something so simple could be so extraordinary. These Chewy Almond Raspberry Cookies are not just a treat; they're a culinary experience that transforms ordinary baking into a moment of pure bliss. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver bakery-quality cookies right from your home oven, guaranteed to impress family and friends with minimal effort!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until well mixed.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries using a spatula. Take care not to break the raspberries too much, as you want to maintain some whole pieces for texture and flavor.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your chewy almond raspberry cookies as a delightful treat with a cup of tea or coffee!
Tips
- • Use room temperature ingredients to ensure smooth mixing and better cookie texture • Don't overmix the dough - this can make cookies tough instead of delightfully chewy • For extra flavor, toast the almond flour briefly in a dry skillet before using • Choose fresh, ripe raspberries for the most vibrant flavor and color • Let cookies cool completely to achieve the perfect chewy consistency • Store cookies in an airtight container to maintain freshness for up to 3 days • For a gourmet touch, dust cooled cookies with a light sprinkle of powdered sugar
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 3g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
