Description

Delight in these tender and flavorful Raspberry Almond Cookies, featuring a gluten-free flour blend, sweet raspberry preserves, fresh mashed raspberries, and optional white chocolate chips for a decadent touch. Perfectly balanced with almond extract for a nutty aroma, these cookies bake to a light golden crisp and offer a delightful fruity and nutty treat ideal for any occasion.

Ingredients

Scale

Dry Ingredients

1 ½ cups gluten-free flour blend
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon almond extract
⅓ cup raspberry preserves
½ cup fresh raspberries, mashed

Optional

½ cup white chocolate chips (optional)

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Instructions

Preheat the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Combine dry ingredients. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt to distribute the leavening evenly throughout the flour.
Cream butter and sugar. In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cookie texture.
Add wet flavorings. Stir in the egg and almond extract to the butter-sugar mixture, mixing well until fully combined and smooth, adding depth of flavor and moisture.
Incorporate dry ingredients. Gradually add the whisked dry ingredients into the wet mixture, mixing until a soft dough forms without overmixing to keep the cookies tender.
Fold in raspberries and preserves. Gently fold in the raspberry preserves and mashed fresh raspberries, ensuring the dough remains soft and streaked with fruity bits without overworking.
Add optional white chocolate chips. If using, carefully fold in the white chocolate chips, distributing them evenly through the dough for bursts of sweetness.
Portion the dough. Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
Bake the cookies. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn a light golden brown, indicating they are cooked through yet soft inside.
Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely to prevent sogginess and allow flavors to meld.

Notes

For extra almond flavor, sprinkle a few sliced almonds on top of each cookie before baking.
Use fresh or thawed frozen raspberries for best flavor and texture.
White chocolate chips are optional but add a lovely sweetness that complements the tart raspberries.
Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
These cookies are naturally gluten-free when made with a certified gluten-free flour blend.