Description
Delight in these soft and tender Raspberry Almond Cookies, made with a gluten-free flour blend and bursting with fresh raspberries and almond extract. These cookies are lightly sweetened and optionally studded with white chocolate chips, making them a perfect treat for anyone craving a fruity and nutty bite without gluten.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups gluten-free flour blend
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
Fruit and Add-ins
- â…“ cup raspberry preserves
- ½ cup fresh raspberries, mashed
- ½ cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Almond Extract: Mix in the egg and almond extract until fully incorporated, adding moisture and a nutty flavor to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a soft dough forms without overworking it to maintain softness.
- Fold in Raspberries and Preserves: Carefully fold in raspberry preserves and mashed fresh raspberries, distributing the fruit evenly while avoiding overmixing to keep pockets of raspberry flavor.
- Add White Chocolate Chips: If using, fold in the white chocolate chips to add bursts of sweetness and creaminess.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 10-12 minutes or until the edges are lightly golden, indicating the cookies are set but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra almond flavor, sprinkle a few sliced almonds on top of the cookies before baking.
- These cookies freeze well—store baked cookies in an airtight container in the freezer for up to 3 months.
- If you prefer a chewier texture, slightly underbake the cookies by 1-2 minutes.
- Substitute fresh raspberries with frozen ones if fresh are unavailable, just thaw and drain excess moisture before mashing.
- Omit white chocolate chips for a dairy-free version or replace with dairy-free chocolate chips if needed.
