These Raspberry Almond Butter Cookies are a sweet treat that’s easy to make! With creamy almond butter and tangy raspberries, each bite is a yummy surprise.
They’re perfect for any time snack or dessert. Plus, who doesn’t love a cookie that feels a little fancy? I enjoy sharing these, but I might just hide a few for myself! 😄
Key Ingredients & Substitutions
Almond Butter: This gives the cookies their rich flavor and chewy texture. If you have nut allergies, you can use sunflower seed butter as a substitute. It works well for a similar consistency and taste.
Raspberry Jam: Fresh raspberries can be used if you want a more natural flavor and texture. Just mash them up and add a little sugar to sweeten if needed. Any berry jam will also work—blueberry or strawberry can give a different but tasty result!
Granulated Sugar: For a healthier option, try using coconut sugar or honey. Keep in mind that honey will add a bit of moisture, so you may need to adjust the other ingredients slightly.
Powdered Sugar: If you’d like to avoid processed sugar, you can make your own with granulated sugar in a blender. Alternatively, for a sugar-free option, use a sugar substitute that can be powdered.
How Do I Make Sure My Cookies Are Soft and Chewy?
To get those perfect soft and chewy cookies, focus on mixing just enough and not overbaking. Here are some tips:
- Combine the wet and dry ingredients until just mixed. Over mixing can make cookies tough.
- Keep an eye on the baking time. Pull them out when the edges start to turn golden, even if they look a bit underbaked in the center. They’ll firm up as they cool.
- Don’t skip the cooling time on the baking sheet. It helps set the cookies without them getting too hard.
How to Make Raspberry Almond Butter Cookies
Ingredients You’ll Need:
- 1 cup almond butter (smooth, unsweetened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup raspberry jam or preserves
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon almond milk or regular milk (for glaze)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 10-12 minutes to bake. Additionally, allow for 5 minutes to cool on the baking sheet. In total, you’ll need about 30 minutes to whip up these delightful cookies.
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This helps prevent the cookies from sticking and makes cleanup a breeze!
2. Mix the Dough
In a medium bowl, combine the almond butter, granulated sugar, egg, and vanilla extract. Mix everything together until it’s nice and smooth. Make sure there are no lumps.
3. Add Baking Soda and Salt
Next, sprinkle in the baking soda and a pinch of salt. Stir the mixture until it’s all combined well. This will help the cookies rise a bit as they bake!
4. Shape the Cookies
Using a tablespoon, scoop out portions of the dough and roll them into balls with your hands. Place them on the prepared baking sheet, giving them about 2 inches of space apart.
5. Add the Jam
Make a small indentation in the center of each dough ball using your thumb or the back of a spoon. This is where the raspberry jam will go—yum! Fill each hole with about 1 teaspoon of raspberry jam.
6. Bake the Cookies
Pop the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be lightly golden but the centers to stay soft.
7. Cool Down
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows them to set a bit before transferring them to a wire rack to cool completely.
8. Make the Glaze
While the cookies are cooling, whip up the glaze by mixing the powdered sugar with almond milk in a small bowl. Stir until it’s smooth and drippy.
9. Drizzle and Enjoy
Once the cookies have completely cooled, drizzle the glaze over the top. You can do this with a spoon or a piping bag for a fancier look.
10. Let It Set
Allow the glaze to set for a few minutes before you dig in. Enjoy your wonderful Raspberry Almond Butter Cookies with a cup of tea or coffee, or share them with friends!
Can I Use Natural Almond Butter Instead of Processed?
Absolutely! Just keep in mind that natural almond butter may be thinner in consistency. If the dough feels too sticky, add a bit more almond flour or sugar to achieve the right texture.
Can I Substitute Other Nut Butters?
Yes! You can use peanut butter, cashew butter, or sunflower seed butter for a nut-free version. Just be aware that different nut butters will change the flavor slightly, but they’ll still be delicious!
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Make These Vegan?
Yes! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes) and make sure your almond butter and jam are vegan-friendly. They’ll turn out just as tasty!