Description

These Raspberry Almond Cookies are a delightful gluten-free treat perfect for any occasion. Soft and flavorful, they combine the sweetness of raspberry preserves and fresh raspberries with a hint of almond extract, finished with optional white chocolate chips for a creamy touch. Baked to a light golden perfection, these cookies offer a perfect balance of fruity and nutty flavors in every bite.

Ingredients

Scale

Dry Ingredients

1 ½ cups gluten-free flour blend
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon almond extract
⅓ cup raspberry preserves
½ cup fresh raspberries, mashed

Optional

½ cup white chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, incorporating air to help create a tender cookie texture.
Add Egg and Almond Extract: Mix in the large egg and almond extract until fully combined to add moisture and a nutty, aromatic flavor to the dough.
Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms without overworking it which could affect texture.
Fold in Raspberries: Gently fold in the raspberry preserves and mashed fresh raspberries carefully to maintain the dough’s softness and distribute fruity bursts throughout.
Add White Chocolate Chips (Optional): If desired, fold in white chocolate chips evenly to add a sweet, creamy contrast that complements the raspberry flavor.
Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn lightly golden, indicating they’re perfectly baked.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to set their texture for best enjoyment.

Notes

Using gluten-free flour blend makes these cookies suitable for those with gluten intolerance.
Fresh raspberries add natural flavor and moisture; be gentle when folding to maintain the dough’s texture.
White chocolate chips are optional but add a lovely sweetness and texture contrast.
Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
For a stronger almond flavor, consider adding a sprinkle of sliced almonds on top before baking.