#throwbackthursday: Soft Almond Raspberry Cookies

Pink has always been my favourite colour.

FINAL-SoftAlmondRaspberryCookies

When I was a kid, I remember the day my old favourite colour (yellow all the way!) crossed over into pink. I was at this amazing nursery school that I went to called The McGill Club that has since closed down. What stands out in my memory the most, besides super caring teachers and the “Dolly Centre” (a loft area where we played with dollhouses and Barbies and stuff like that), was the moment I decided pink was totally the best colour.

I still believe that — you might have noticed a lot of pink flowers in the backdrop of a bunch of my photos — and that’s why I’m sharing these Soft Almond Raspberry Cookies today. They’ve got a pop of pink in the form of healthy raspberries.

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Cookies are pretty awesome, especially when they’re gluten-free and dairy-free and low in sugar.

I love baking with almond flour since it’s so nutty and delicious. Raspberries are one of my favourite fruits and they give these cookies a really nice tangy flavour. The batter makes six large cookies and they take longer to bake than normal cookies (these were good at 40 minutes in a 350 degree oven), but the extra time is totally and completely worth it, I promise.

Soft Almond Raspberry Cookies
 
Prep time
Cook time
Total time
 
My Soft Almond Raspberry Cookies are gluten-free, dairy-free and low in sugar.
Author:
Recipe type: Snacks, Dessert
Serves: makes 6 large cookies
Ingredients
  • DRY INGREDIENTS:
  • 2 cups almond flour
  • ¼ cup coconut sugar
  • 1 tsp baking soda
  • WET INGREDIENTS:
  • 1 pint raspberries
  • ¼ cup olive oil
  • 1 egg
Instructions
  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Take the raspberries out of the package and smash them in a bowl. You want them to stick together and resemble a sticky pink mess, basically.
  3. In a separate bowl, mix together your dry ingredients.
  4. Mix your wet ingredients in the bowl with the raspberries.
  5. Combine all your ingredients until they resemble a batter.
  6. Spoon the batter onto the sheet pan.
  7. Bake for 40 minutes. You still want the cookies to be super soft to the touch.
What’s your favourite colour? Is it still the same as when you were a kid?

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Aya Tsintziras is a food blogger at www.ahealthystory.com. She posts gluten-free, dairy-free and mostly sugar-free recipes, lifestyle and pop culture stories on Mondays, Tuesdays and Thursdays.

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6 comments

  1. These look fantastic! I love soft-baked cookies 🙂 My favorite color was always blue when I was little, but now I’d say it’s a tie between pink and blue. I usually still wear cool-colored clothes, but my dorm room is decorated very pink!

    1. Thanks so much, Claire! Your dorm rooms sounds absolutely awesome (and I would love to see a photo!). My apartment definitely has a lot of pink in it too haha. Can’t help myself!

  2. I totally agree that almond flour makes the softest, fluffiest baked goods (especially when it comes to gluten free). So thankful all these different flours were created so that gluten free or even grain free people don’t have to miss out on delicious cookies like this.

    1. Yes! What would be do without these amazing flours?!

  3. These sound amazing! I love a good breakfast cookie – and the texture looks incredible too. When I was a kid, my favorite color changed every two seconds, but these days I am a sucker for teal and any and all neutrals.

    1. Thank you so much! Cookies for breakfast are always a really good idea. Yes! Teal and neutrals are such good ones. My apartment color scheme is pretty much teal and pink!

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