These Raspberry Almond Butter Cookies are sweet little treats that bring together the rich flavor of almond butter and the tangy taste of raspberries. They’re soft, chewy, and oh-so-satisfying!
Honestly, the combination of nutty and fruity makes these cookies hard to resist. I can’t help but snack on them all day! 🍪 They’re easy to whip up and perfect for sharing—or not!
Key Ingredients & Substitutions
Almond Butter: This is the star of the recipe! It gives cookies their rich flavor. If you can’t find almond butter, peanut butter works well too, but it will change the taste slightly. Sunflower seed butter is a great nut-free alternative.
Raspberry Jam: Seedless raspberry jam adds a delicious tang. You can swap it for other jams like strawberry or apricot if you’re not a fan of raspberries. Just keep in mind that the flavor will vary a bit!
Flour: All-purpose flour is standard in this recipe, but if you’re looking for a gluten-free option, you can use almond flour. Just remember that the texture might be a bit different.
Granulated Sugar & Brown Sugar: Both sugars provide sweetness and moisture to the cookies. You can substitute coconut sugar for a healthier alternative with a deeper flavor. Just use a little less since it’s sweeter.
How Do You Ensure Evenly Baked Cookies?
Baking these cookies evenly is key to getting that perfect texture. Here are some tips to help you:
- Space the dough balls about 2 inches apart on the baking sheet. This allows them to spread without touching.
- Use parchment paper to line the baking sheet, helping to prevent sticking and allowing for even cooking.
- Keep an eye on the baking time! Every oven is different, so start checking around 10 minutes to avoid overbaking.
With these tips and substitutions, your Raspberry Almond Butter Cookies will be a hit! Happy baking!
Raspberry Almond Butter Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup almond butter (smooth, unsweetened)
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/2 cup seedless raspberry jam or preserves
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or almond milk
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake. Don’t forget to factor in some cooling time! Overall, you’ll need around 30-40 minutes to get these delicious cookies from the mixing bowl to your plate!
Step-by-Step Instructions:
1. Prepping Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to make cleaning up easier later on.
2. Mixing the Cookie Dough:
In a large mixing bowl, combine the almond butter, granulated sugar, and brown sugar. Stir them together until the mixture is smooth and creamy. This is where the cookies get their flavor!
3. Adding the Wet Ingredients:
Next, beat in the egg and add the vanilla extract. Mix until everything is well combined and smooth. You’re creating a nice, rich batter here!
4. Combining Dry Ingredients:
In a separate small bowl, whisk together the baking soda, salt, and all-purpose flour. This helps ensure the baking soda is evenly distributed before adding it to the wet mixture.
5. Bringing it All Together:
Gradually add the dry ingredients to the almond butter mixture. Stir until just combined. Avoid overmixing to keep your cookies soft and chewy!
6. Forming the Cookies:
Scoop tablespoon-sized amounts of dough from the bowl and roll them into balls. Once rolled, coat each ball in granulated sugar for a sweet touch.
7. Baking the Cookies:
Place the sugar-coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. Press down gently in the center of each cookie with your thumb or the back of a spoon to create a small well for the raspberry jam.
8. Adding the Jam:
Fill each well with about 1/2 teaspoon of raspberry jam. Don’t worry if it overflows a little – that just means more deliciousness!
9. Time to Bake:
Bake your cookies in the preheated oven for about 10-12 minutes or until the edges are lightly golden and set but still soft in the middle. Remember, they’ll firm up as they cool!
10. Cooling Down:
After baking, let the cookies cool on the baking sheet for 5 minutes. Then carefully transfer them to a wire rack to cool completely.
11. Making the Glaze:
While the cookies are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk as needed to reach your desired consistency.
12. Glazing the Cookies:
Drizzle the glaze over the cooled cookies. This adds a sweet finish and makes them look extra special!
13. Letting It Set:
Allow the glaze to set for at least 15 minutes before digging in. It’ll give the cookies a beautiful finish and help them stay fresh!
14. Enjoy!
Now you’re ready to enjoy your chewy, nutty cookies with a delightful burst of raspberry in every bite. Perfect for sharing—or keeping all to yourself!
Happy baking! 🍪
Can I Use Different Nut Butters?
Yes! You can substitute almond butter with peanut butter or sunflower seed butter. Just keep in mind that this will change the flavor slightly, but they will still be delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make This Recipe Vegan?
Absolutely! To make the cookies vegan, simply substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) and ensure that your jam is free of animal products.
What If I Don’t Have Almond Flour?
If you don’t have almond flour, you can use coconut flour instead, but remember that you’ll need to adjust the quantity since coconut flour is more absorbent. Try using about 1/4 cup and monitor the dough’s consistency.
