Raspberry Cookies Recipe (2024)

One of my favorite thing about Spring, besides the warm weather, is the fresh seasonal fruit. Raspberries have made an appearance at my market, and I couldn’t wait to begin using them in my recipes. Using fresh fruit in baked goods adds a nice pop of freshness but also some natural sweetness that I love.

These raspberry cookies aim to be on the healthier side using fresh fruit, wheat flour and I’ve included an egg-free option for you. These cookies are truly scrumptious and without so much guilt!

Raspberry Cookies

Ingredients:
3 cups wheat flour
1 teaspoon baking soda
2 teaspoons corn starch or arrowroot powder
½ teaspoon sea salt, fine
1 cup coconut oil
1/3 cup pure maple syrup, plus a little more to fill the raspberries with
1.5 cups brown sugar
1/4 cup warm almond milk mixed with 2 tablespoons flax meal, allow to thicken Or 2 eggs
½ cup oats, plush a little more for optionally adding on top
1 smaller box of fresh raspberries divided, washed and dried.

Directions:

1. Combine the dry ingredients and set aside.
2. Using a stand mixer, combine all of the wet ingredients (including the pre mixed and thickened almond
milk and flax meal mixture).
3. When thick and smooth slowly start to add in the dry mixture.
4. When fully combined add in about half the raspberries and oats, mix just until incorporated into the batter.
5. Make 1.5 inch cookie dough balls and then press down to flatten a bit.
6. Make a raspberry sized indent into the cookie dough and set in one raspberry per cookie, with the open side up.
7. Pour in just enough maple syrup to fill the tiny raspberry cup. I used a squeeze bottle for this, worked
perfectly stress and mess free!

8. Bake at 350 for about 12 minutes or until they cookies have spread a little bit and are golden, we like
them best lightly under done.I recommend baking them on parchment paper.
9. Allow to cool fully. Some of the raspberries will still be full of the maple syrup even after baking, most will have it seep into the cookie.

Enjoy!