Description
Delight in these Raspberry White Chocolate Almond Flour Cookies, a gluten-free treat combining the rich flavors of almond butter and white chocolate with the fresh tang of raspberries. Perfectly soft and slightly crisp, these cookies use milled flaxseed as a binder and ground almonds for a wholesome texture, baked to golden perfection.
Ingredients
Scale
Flax Egg
- 2 tablespoons milled flaxseed
- 4 teaspoons water
Cookie Dough
- 1 cup smooth almond butter
- 1 cup soft brown sugar
- 1 cup ground almonds (or almond flour)
- 1 teaspoon vanilla extract (or ½ vanilla pod)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2.5 oz vegan white chocolate (roughly chopped)
Toppings
- â…“ cup fresh raspberries
- Remaining white chocolate chips (from the 2.5 oz)
Instructions
- Prepare the oven and flax egg: Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper. In a small bowl, combine milled flaxseed with 4 teaspoons of water, stir well, and let it sit for 5 minutes to thicken.
- Chop white chocolate: Roughly chop the vegan white chocolate and set aside for later use.
- Mix wet ingredients: In a large bowl, whisk together the almond butter and soft brown sugar until smooth and creamy. Add the prepared flax egg and vanilla extract, whisk briefly to combine thoroughly.
- Combine dry ingredients: Add baking soda, sea salt, and ground almonds to the wet mixture. Use a spatula to fold the ingredients together until evenly incorporated.
- Add white chocolate to dough: Incorporate two-thirds of the chopped white chocolate into the dough by kneading gently to distribute the pieces evenly throughout.
- Shape the cookies: Roll the dough into golf ball-sized balls and place them on the prepared baking tray, spacing them at least 2 inches apart. Flatten each ball slightly using the back of a large spoon to form discs.
- Add toppings: Gently place fresh raspberries on top of each cookie, using a light amount to avoid excess moisture. Sprinkle the remaining white chocolate chips over the cookies.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes until the cookies spread and turn slightly golden brown.
- Create clean edges: Remove the tray from the oven while cookies are still hot. Use a large round cookie-cutter to gently press around each cookie in circular motions to shape clean edges.
- Cool the cookies: Let the cookies cool on the baking tray for 5 minutes. Then carefully slide the parchment paper with cookies onto a cooling rack and cool for an additional 15-20 minutes until they reach room temperature.
- Store: Store cooled cookies in an airtight container at room temperature. Best enjoyed fresh within 3 days.
Notes
- Use vegan white chocolate to keep the recipe dairy-free and suitable for vegan diets.
- Be cautious not to add too many raspberries to avoid excess moisture, which can affect cookie texture.
- The flax egg acts as a binder, making this recipe egg-free and vegan-friendly.
- You can substitute ground almonds with almond flour if unavailable.
- For a sweeter or less sweet cookie, adjust the brown sugar quantity accordingly.
- Cookies keep best when stored in an airtight container at room temperature and consumed within 3 days.
