Pink has always been my favourite colour.
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.
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.
- 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
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- 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.
- In a separate bowl, mix together your dry ingredients.
- Mix your wet ingredients in the bowl with the raspberries.
- Combine all your ingredients until they resemble a batter.
- Spoon the batter onto the sheet pan.
- Bake for 40 minutes. You still want the cookies to be super soft to the touch.
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