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Paleo Raspberry Cookies Recipe

Louise Hendon | April 30
Paleo Raspberry Cookies Recipe #paleo https://paleoflourish.com/paleo-raspberry-cookies-recipe

This Paleo raspberry cookies recipe won me over with its combination of tart and sweet — a match made in heaven.

Buying in Season

I love baking with fresh fruit, and I think these cookies are even better if they’ve been recently picked.

Summer is raspberry season, but the exact month differs depending on where you live. If you’re in the southern U.S., you can get them earlier in the summer. Those in the northern states will probably have to wait until July or August to get the best of the season.

Heading to a farm and picking them yourself is a fun way to get outdoors, but a farmer’s market or stand can yield some great crops too.

Raspberries won’t ripen once they’re picked, so make sure yours are ready for prime time before you bring them home. Select berries that are bright and plump, and free from any bruising or dents.

Berries don’t last long at room temperature or in the fridge, but they do freeze well. A vacuum sealed bag is best, but a ziplock bag with the air squeezed out will do.

How I Made This Paleo

It’s one thing to bake around the obvious problems of sugar, butter, and flour and make a cookie. It’s another thing to make one that actually tastes edible, let alone good.

Make enough Paleo recipes and you’ll find issues with texture, taste, or both. And nothing is more annoying than going through all the effort to bake a special cookie recipe and making something your dog doesn’t even like.

Fortunately for you, I’ve suffered through enough terrible baked goods to have figured out a few ways to make it work while keeping things Paleo.

The texture question comes down to flour. Many times you’ll have to use a combination of flour to get something that feels like a “real” cookie.

In this case, I used almond and coconut flour, with the bulk of the mix being almond flour. This was the ratio that worked best for these cookies.

For flavor, you need something to fill in for sugar. Nobody likes a cookie that tastes like stale bread.

Erythritol is a good Paleo substitute for sugar that agrees well with most people. You can also use vanilla extract on Paleo. It adds sweetness to balance out the raspberries in these cookies.

Finally, I use ghee, or clarified butter, instead of normal butter. Here’s some information on ghee and its place in a Paleo diet.

More Paleo Cookies

If you’re looking for an array of delicious Paleo cookies that don’t taste offensive — and actually taste good — you must check these out!

Paleo Raspberry Cookies Recipe #paleo https://paleoflourish.com/paleo-raspberry-cookies-recipe

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Paleo Raspberry Cookies Recipe #paleo https://paleoflourish.com/paleo-raspberry-cookies-recipe

Paleo Raspberry Cookies Recipe


  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 cookies 1x
  • Category: Dessert
  • Cuisine: American

Description

You will be hard-pressed to stop eating these deliciously tart cookies after trying them.


Ingredients


Instructions

  1. Preheat the oven to 350°F (175°C). Line a tray with parchment paper.
  2. Combine the dry ingredients in a bowl. Tip in the chopped raspberries and mix well to evenly combine. Set aside.
  3. Whisk the egg and vanilla together in a small bowl. As long as the ghee isn’t piping hot, drizzle it slowly into the egg, whisking continuously until well combined.
  4. Tip the wet mixture into the bowl of dry ingredients and mix well. The raspberries will start to color the mixture into a lovely pink.
  5. Form 8 portions from the dough (each approximately 1.6oz / 45g), using the palm of your hands to compress into a ball then shape into a cookie.
  6. Put the cookies on the tray and bake for 10-12 minutes, rotating the tray halfway through.
  7. Remove and allow to cool completely before enjoying with a cup of tea or coffee!

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 165
  • Sugar: 5 g
  • Fat: 9 g
  • Carbohydrates: 17 g
  • Fiber: 10 g
  • Protein: 4 g