Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry White Chocolate Almond Flour Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 61 reviews

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 10 medium cookies 1x
  • Diet: Vegan

Description

These Raspberry White Chocolate Almond Flour Cookies are a delightful gluten-free treat combining the nutty richness of almond flour and almond butter with the sweet burst of fresh raspberries and creamy vegan white chocolate. Perfectly soft and chewy with a delicate crunch from milled flaxseed, these cookies are easy to make and ideal for a wholesome snack or dessert.

Ingredients

Scale

Wet Ingredients

  • 2 tablespoons milled flaxseed
  • 1 cup smooth almond butter
  • 1 cup soft brown sugar
  • 1 teaspoon vanilla extract (or ½ vanilla pod)
  • ⅓ cup fresh raspberries

Dry Ingredients

  • 1 cup ground almonds (or almond flour)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Add-ins

  • 2.5 oz vegan white chocolate (*see notes)

Other

  • 4 teaspoons water (for flax egg)

Instructions

  1. Prepare Flax Egg: Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper. In a small bowl, combine the milled flaxseeds with 4 teaspoons of water, stir, and let it sit for 5 minutes until it thickens to create a flax egg.
  2. Chop White Chocolate: Roughly chop the vegan white chocolate and set it aside for later use in the dough and as a topping.
  3. Mix Wet Ingredients: In a large bowl, whisk together the almond butter and soft brown sugar until smooth and creamy. Add the flax egg and vanilla extract, then whisk briefly to incorporate all ingredients.
  4. Combine Dry Ingredients: Add the baking soda, sea salt, and ground almonds to the wet mixture. Use a spatula to stir everything together until the dough is evenly combined.
  5. Add White Chocolate to Dough: Fold in two-thirds of the chopped white chocolate pieces, kneading gently to distribute them evenly throughout the cookie dough.
  6. Shape Cookies: Roll the dough into golf ball-sized balls and place them spaced at least 2 inches apart on the prepared baking tray. Gently flatten each ball into a disc using the back of a spoon. This recipe yields 10 medium or 8 large cookies.
  7. Add Toppings: Place a few fresh raspberries sparingly on top of each cookie to avoid excess moisture and stud the cookies with the remaining white chocolate pieces.
  8. Bake: Bake for 10-12 minutes, or until the cookies have spread and are lightly browned around the edges.
  9. Create Clean Edges: Remove the tray from the oven. While the cookies are still hot, use a large round cookie cutter to gently press around each cookie to define a clean, uniform edge.
  10. Cool: Allow the cookies to cool on the baking tray for 5 minutes. Then carefully slide the parchment paper with the cookies onto a cooling rack and let them cool for an additional 15-20 minutes to reach room temperature.
  11. Store: Store the cooled cookies in an airtight container at room temperature and consume within 3 days for best freshness.

Notes

  • Use vegan white chocolate to keep these cookies dairy-free and suitable for vegan diets.
  • Handle fresh raspberries sparingly to prevent excess moisture that can alter the cookie texture.
  • Ground almonds or almond flour can be used interchangeably based on preference or availability.
  • Whisking almond butter and brown sugar thoroughly ensures a smooth cookie dough.
  • Creating the flax egg is essential as it acts as a binder, replacing eggs in this vegan recipe.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mettehelbak.com/raspberry-white-chocolate-almond-flour-cookies-recipe/