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Raspberry Sugar Cookies – Berry Sweet & Gluten-Free

Soft, chewy sugar cookies made with almond flour and fresh raspberries, naturally gluten-free and perfect for dessert or tea time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter softened
  • 1/4 cup coconut oil softened
  • 1/2 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries or frozen, thawed
  • 2 tbsp powdered sugar optional, for dusting

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together almond flour, baking soda, and salt.
  3. In another bowl, beat together softened butter, coconut oil, and granulated sugar until light and fluffy.
  4. Mix in egg and vanilla extract until smooth.
  5. Gradually add dry ingredients to the wet ingredients until a soft dough forms.
  6. Gently fold in raspberries, being careful not to crush them.
  7. Scoop tablespoon-sized portions of dough and place on baking sheet 2 inches apart.
  8. Bake 12–15 minutes until edges are lightly golden. Cool 5 minutes on the sheet before transferring to a wire rack.
  9. Dust with powdered sugar if desired and serve.

Notes

Use fresh or thawed raspberries to avoid excess moisture. Store in an airtight container at room temperature for up to 3 days.