Description
Delight in these Raspberry White Chocolate Almond Flour Cookies, a gluten-free treat combining rich almond butter, vegan white chocolate, and fresh raspberries. Soft, flavorful, and naturally sweetened, these cookies offer a perfect balance of fruity tartness and creamy sweetness, ideal for a wholesome snack or dessert.
Ingredients
Scale
Flax Egg
- 2 tablespoons milled flaxseed
- 4 teaspoons water
Cookie Dough
- 1 cup smooth almond butter
- 1 cup soft brown sugar
- 1 cup ground almonds (or almond flour)
- 1 teaspoon vanilla extract (or ½ vanilla pod)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2.5 oz vegan white chocolate
- ⅓ cup fresh raspberries
Instructions
- Preheat and Prepare Flax Egg: Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper. In a bowl, combine milled flaxseed with 4 teaspoons of water, stir well, and let it sit for 5 minutes to form a flax egg.
- Chop White Chocolate: Roughly chop the vegan white chocolate and set it aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk together almond butter and soft brown sugar until creamy. Add the flax egg and vanilla extract, whisk briefly to combine.
- Add Dry Ingredients and White Chocolate: Stir in baking soda, sea salt, and ground almonds with a spatula until evenly incorporated. Add two-thirds of the chopped white chocolate and knead the dough gently to distribute the chocolate pieces evenly.
- Shape Cookies: Roll the dough into golf ball-sized balls and place them on the prepared baking tray, spacing at least 2 inches apart. Slightly flatten each ball into a disc using the back of a spoon. This recipe yields 10 medium or 8 large cookies.
- Add Toppings: Gently place fresh raspberries on top of each cookie, using sparingly to avoid excess moisture. Sprinkle the remaining white chocolate pieces on top.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until cookies have spread and developed slight browning on the edges. Remove from the oven, and while still hot, use a round cookie cutter to gently press around each cookie’s edge to create a neat shape.
- Cool Down: Let the cookies cool on the tray for about 5 minutes. Then carefully transfer the parchment paper with cookies onto a cooling rack and allow them to cool for an additional 15-20 minutes until at room temperature.
- Storage: Store the cookies in an airtight container at room temperature and consume within 3 days for optimal freshness.
Notes
- Use vegan white chocolate to keep the recipe dairy-free and suitable for vegan diets.
- Fresh raspberries add moisture; use sparingly to maintain cookie texture.
- Ground almonds can be substituted with almond flour if preferred.
- For a nut-free version, consider using a seed butter and seed flour alternative, but note texture will change.
- Cookies taste best when fully cooled; warm cookies will be soft and fragile.
