Go Back
+ servings
paleo raspberry almond cookies
Print Recipe
5 from 1 vote

Paleo Raspberry Almond Cookies

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Cassy

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!

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 13mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg