Imagine sinking your teeth into a cookie that's not just delicious, but also surprisingly healthy - a treat that combines the rich intensity of dark chocolate, the tartness of fresh raspberries, and the nutty warmth of almond butter. These flourless cookies are about to revolutionize your dessert game, offering a mouthwatering experience that proves healthy eating doesn't mean sacrificing flavor. Get ready to discover a cookie recipe that's so good, you won't believe it's made without traditional flour or processed sugars!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup almond butter
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup rolled oats
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the almond butter, cocoa powder, honey (or maple syrup), and vanilla extract. Mix thoroughly using a wooden spoon or electric mixer until the ingredients are completely blended and smooth.
- Add the baking soda to the mixture and stir until well incorporated. The mixture will become slightly thicker and more cohesive.
- Gently fold in the rolled oats, ensuring they are evenly distributed throughout the batter.
- Carefully fold in the fresh raspberries, being gentle to avoid crushing them completely. Some berries may break, which will create beautiful marbled effect in the cookies.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading.
- Lightly press down on each cookie with the back of a spoon or your fingers to slightly flatten, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes. The cookies will appear slightly soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the raspberries to maintain beautiful marbled effects in your cookies.
- For extra richness, consider using high-quality dark cocoa powder.
- If the batter seems too wet, let it rest for 5 minutes to allow oats to absorb moisture.
- Use a cookie scoop for uniform size and even baking.
- Watch cookies carefully during the last few minutes of baking to prevent over-browning.
- Allow cookies to cool completely to achieve the perfect chewy texture.
- For a dairy-free option, ensure your honey or maple syrup is pure and unprocessed.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
