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Eat. Drink. Om., the lululemon athletica Quarry Market event, was a tremendous success! I met some wonderful people and was able to share a taste of Fed & Fit.
I went armed with some Paleo Raspberry Almond Cookies and my almost 4-month old Great Pyrenees, Gus.
I can confidently say that these cookies (and Gus, of course) were a hit.
I will not brag about being a good baker. I’m not. I’m actually pretty terrible. My culinary talents shine when measurements are approximate and my nose measures the cooking time.
I worked through about half a dozen batches before I landed (somewhat accidentally) on the correct chemistry. They are now, however, PERFECT.
These little gluten-free morsels are made of a sweet almond cookie wrapped around a fresh raspberry.
The raspberry melts inside the almond cookie and reminds me, somewhat, of a stuffed donut hole.
Do I have your attention yet?
They’re absolutely delicious and best when freshly cooled from the oven.
I hope you enjoy!
Gus wants to know if you’re going to finish that …
Ingredients
- 3 cups Sifted Almond Meal
- 30 Fresh Raspberries
- ¼ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 1/3 cup Honey
- 2 tablespoons Liquid Coconut Oil
- ½ teaspoon Almond Extract
- 1 Egg
- ¼ cup Sliced Almonds
- 1 teaspoon Cinnamon
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, mix the dry ingredients together (almond meal, salt, and baking soda).
- In a separate bowl, whisk the wet ingredients together (egg, honey, oil, and almond extract).
- Create a crater in the center of the almond flour mixture.
- Pour the completely mixed wet ingredient mixture into the crater.
- Using a fork, start stirring the wet ingredients into the dry from the inside out.
- Keep stirring until you achieve an even consistency.
- For ease in forming, refrigerate for approximately 10 minutes.
- With a wet washcloth nearby, start forming the cookies.
- Spoon approximately 1 Tbl-sized ball and flatten in your hand.
- Place a fresh raspberry in the center of your flattened dough.
- Carefully wrap the dough around the raspberry. Do not pinch or smash the raspberry during this process.
- Once the raspberry is completely covered, roll the dough in your hand so that it is a smooth sphere.
- Place on the parchment paper-lined baking sheet.
- Wipe your hands with the wet cloth (otherwise the dough will start sticking to your hands) and repeat the process until you’ve finished all the dough.
- Once finished forming the cookies, take a small amount of water and carefully blot or brush the tops of each cookie. (This is help the almonds and cinnamon stick during baking).
- Take a pinch (about 3-4) sliced almonds and place on top of each cookie.
- Dust with cinnamon.
- Bake for 15 minutes.
- Let cool for at least 5 minutes, then ENJOY!
Chikachef says
These have a wonderful flavor and texture. Plus they don’t last very long. Gus is adorable too.
Franceses says
Making these today. I’m a terrible baker so wish me luck.
fedandfit says
Good luck!! Remember to keep a wet cloth handy to wipe your hands on, this will keep the dough from sticking to your fingers when you’re forming the cookies. I’d love to know how they turn out!
Frances says
Is 15 minutes of baking time enough?
fedandfit says
It should be. You can leave them in a minute or two longer if they don’t look done.
Frances says
You’re so amazing! This is the second recipe of yours I’ve tried and it is an amazing cookie. I usually hate Paleo desserts because they are just bad. This cookie is just perfect. I cannot wait until my husband comes home and tries it. Thank you so much!
By the way your green bean casserole is the bomb and I hate green beans and green bean casserole.
One more thing…I. am unable to view comments on my computer
…I can only see them my phone. Do you know if I’m doing something wrong?
fedandfit says
You’re so sweet! I’m so glad you like them and hope your husband does too. Paleo can be very tasty 🙂
Frances says
Please ignore my silly comment about not being able to see the comments on my computer. 😉
Frances says
How should I store these?
fedandfit says
They’re fine on the counter in an airtight container for a few days. If you’re going to keep them longer, I recommend the fridge or freezer (for long-term storage).
Frances says
Thanks again! Hubby loved them! I’m in trouble. 🙂
Catherine says
Is there any way you could make these with frozen raspberries?
fedandfit says
Hi Catherine! Though U haven’t tried it myself, I’m sure you could! You might need to bake them a minute or two longer. If you give them a try, I’d love to know how they come out!
rosebudphoto says
These look amazingly delicious. Can’t wait to give ’em a try. 🙂
fedandfit says
Thank you!
Thomas Knox Arnold says
Wow! I really can’t get coconut oil at this time (have to wait 10 days), have you made these using anything else? I’m not settled on what to use instead. =)
Great recipes though. Thank you!
fedandfit says
Hi! You could try butter! I think the quantity for the substitution should be equal. I’d love to know how they work out! 🙂
Olga says
Oh my goodness! I just made these and they are SO delicious! I even added some extra cinnamon to the dry ingredients! Yum!
Cassy says
Yum!! Extra cinnamon sounds lovely.
Ruth says
What is the carb content?