Description
These Raspberry Almond Cookies are soft, chewy, and bursting with fruity raspberry flavor. A hint of almond adds a unique twist, while white chocolate chips (optional) provide a touch of sweetness. Perfect for those seeking a delightful balance of fruit and nutty flavor, these gluten-free cookies come together quickly and are ideal for any occasion. Enjoy a sweet, chewy treat that everyone will love!
Ingredients
1 ½ cups gluten-free flour blend
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon almond extract
⅓ cup raspberry preserves
½ cup fresh raspberries, mashed
½ cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg and almond extract, mixing until well combined.
- Gradually add in the dry ingredients, mixing until a soft dough forms.
- Gently fold in the raspberry preserves and mashed raspberries, being careful not to overmix.
- If using, fold in the white chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, avoid overbaking. Remove from the oven when the edges are golden and the center is still soft.
Frozen raspberries can be used, but make sure to thaw and mash them beforehand for the best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 165 kcal
