Description
Delightful gluten-free cookies made with almond flour, fresh raspberries, and white chocolate, perfect for the holiday season.
Ingredients
Scale
- 2 cups almond flour
- 1 cup fresh raspberries (or frozen)
- 1 cup white chocolate chips
- 1/4 cup coconut oil (melted)
- 1/4 cup pure maple syrup
- 1 teaspoon baking soda
- 1 pinch salt
- 1/4 cup chopped almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a baking sheet by lining it with parchment paper.
- Mix dry ingredients: In a large bowl, combine almond flour, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk melted coconut oil, pure maple syrup, and vanilla extract.
- Combine the dry mixture into the wet mixture gently until just combined.
- Fold in white chocolate chips and raspberries carefully.
- Scoop portions of dough onto the baking sheet, leaving space between them.
- Add chopped almonds on top if using.
- Bake for 10-12 minutes or until edges are golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Dough can be refrigerated for up to 3 days before baking. These cookies can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg