These Raspberry Almond Butter Cookies are a tasty treat with a lovely fruity sweetness. Almond butter gives them a rich flavor, and the pop of raspberries adds a fun twist!
Whenever I make these, my kitchen smells amazing! They are so easy to whip up, and I love munching on a warm cookie with a glass of milk. They’re like little hugs for my taste buds!
Key Ingredients & Substitutions
Almond Butter: This is the star of the cookies! You can use either smooth or crunchy almond butter; I prefer smooth for an even texture. If you’re nut-free, sunflower seed butter or tahini can work well as substitutes.
Granulated Sugar: This sweetener helps the cookies rise slightly. For a healthier option, you could swap granulated sugar for coconut sugar or a sugar substitute like stevia, just adjust the quantity based on the product’s sweetness level.
Raspberry Jam: A fruity filling that makes these cookies special! You can use any flavor of jam you like—strawberry or apricot are also great replacements. If you want to make your own, just cook down fresh raspberries with a little sugar until thickened.
Powdered Sugar: This is for the optional drizzle. If you’re avoiding sugar, try a sugar-free powdered alternative, or simply skip the glaze. It still looks tasty without it!
How Do I Ensure My Cookies Have the Perfect Texture?
The key to achieving the right texture for these cookies lies in careful mixing and baking. Here’s how:
- Mix the dough just until combined to avoid overworking it. Overmixing can lead to tough cookies.
- Press down gently to create a well for the jam. Don’t press too hard; you still want the cookies to hold some shape.
- Watch the baking time. Cookies should be lightly browned at the edges but soft in the middle. Let them cool on the baking sheet for a few minutes to set before transferring to a wire rack.
How to Make Raspberry Almond Butter Cookies
Ingredients You’ll Need:
- 1 cup almond butter (smooth or crunchy)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or with seeds, to preference)
- Optional: 1/4 cup powdered sugar and 1-2 teaspoons almond milk for drizzle
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake, plus a few more minutes for cooling. In total, you will be looking at approximately 30-35 minutes to make these delightful cookies!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper so your cookies don’t stick.
2. Make the Cookie Dough:
In a mixing bowl, combine the almond butter, granulated sugar, egg, and vanilla extract. Mix everything together until it’s smooth and well combined. It should feel creamy and not chunky!
3. Add Dry Ingredients:
Gently stir in the baking soda and salt until they are evenly mixed into the dough. This bit is important as it will help your cookies rise perfectly!
4. Form the Cookies:
Scoop tablespoon-sized balls of dough and place them onto the baking sheet, leaving about 2 inches of space between each one, since they will spread a little while baking.
5. Create the Jam Wells:
Using your thumb or the back of a teaspoon, give a gentle press in the center of each dough ball to create a small well. This is where the delicious raspberry jam will go!
6. Add the Raspberry Jam:
Fill each well with about 1/2 teaspoon of raspberry jam. Don’t overfill—just a little dollop will do!
7. Bake Your Cookies:
Pop the baking sheet into the oven and bake for 10-12 minutes, or until the edges are lightly browned. Keep an eye on them; you want them to be golden but not hard!
8. Cool Them Down:
Once done, take them out and let the cookies cool on the baking sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely. This step helps them firm up nicely.
9. Optional Drizzle:
If you want a sweet touch, mix powdered sugar with almond milk to create a glaze. Drizzle this over the cooled cookies for some extra flair!
10. Enjoy!
Grab a cookie (or two!) and enjoy the delightful combination of almond and raspberry flavors. These make for a perfect snack or treat anytime!
Can I Use Other Nut Butters?
Absolutely! You can substitute almond butter with peanut butter or cashew butter if you prefer. Just keep in mind that the flavor will change slightly, but they will still be delicious!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, consider refrigerating them, where they can last up to a week.
Can I Use Fresh Raspberries Instead of Jam?
While jam is preferred for its sweetness and consistency, you can use fresh raspberries! Just mash them slightly with a bit of sugar to mimic the jam’s thickness and sweetness. Fill the wells carefully, as fresh fruit may be juicier.
What If My Dough is Too Sticky?
If your dough seems too sticky to form into balls, try chilling it in the refrigerator for about 30 minutes. This will help it firm up and make it easier to handle!
