Craving a cookie that satisfies your sweet tooth without the sugar overload? Prepare to be amazed by these incredible Pistachio and Raspberry Low Sugar Cookies that prove healthy eating can be absolutely delicious! Imagine biting into a perfectly balanced treat that combines the rich, nutty crunch of pistachios with the bright, tangy burst of fresh raspberries – all wrapped up in a low-sugar package that will make your taste buds dance with joy. Whether you're watching your sugar intake or simply looking for a healthier dessert option, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/4 cup erythritol or preferred low sugar sweetener
- 1/2 tsp vanilla extract
- 1/2 cup pistachios, chopped
- 1/2 cup fresh raspberries
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine almond flour, coconut flour, and salt. Whisk together thoroughly to remove any lumps and ensure even distribution of ingredients.
- In a separate large bowl, cream the softened butter with erythritol using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add vanilla extract to the butter mixture and mix until well incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring until a cohesive dough forms. The texture should be slightly crumbly but able to hold together when pressed.
- Gently fold in chopped pistachios, distributing them evenly throughout the dough.
- Using clean hands or a cookie scoop, form the dough into 12 equal-sized balls, placing them about 2 inches apart on the prepared baking sheet.
- Gently press down on each cookie to flatten slightly, creating a round shape.
- Carefully press 2-3 fresh raspberries into the top of each cookie, slightly embedding them into the dough.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Room Temperature Ingredients: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Gentle Raspberry Handling: When pressing raspberries into the cookies, use a light touch to prevent crushing the delicate fruit.
- Cooling is Crucial: Allow cookies to cool completely on the wire rack to help them set and develop their ideal texture.
- Storage Hack: If you want to keep these cookies longer, they freeze beautifully for up to a month when stored in an airtight container.
- Sweetener Swap: Feel free to experiment with different low-sugar sweeteners, but keep the quantity consistent for best results.
- Nut Variation: If pistachios aren't your favorite, you can easily substitute with almonds or walnuts for a different flavor profile.
- Moisture Management: The almond and coconut flour combination helps keep these cookies from becoming too dry, but be careful not to overbake.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 5g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
