Chewy Almond Flour White Chocolate Raspberry Oatmeal Cookies
These tender, chewy cookies combine nutty almond flour with hearty oats for a gluten-free twist on classic oatmeal cookies. Sweet white chocolate chunks and tangy freeze-dried raspberries create bursts of contrasting flavors in every bite. The coconut sugar adds subtle caramel notes while keeping them refined sugar-free. Perfect for afternoon tea, lunchbox treats, or when you want something special but not overly sweet. The flaky salt finish enhances all the flavors beautifully.
Ingredients
- ½ cup unsalted butter, melted
- ½ cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1 cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz white chocolate, cut in chunks
- ½ cup freeze-dried raspberriesfresh raspberries1/3 cupfresh-fruit
Reduce to 1/3 cup and pat dry
- flaky salt, for sprinkling
Instructions
- 1
Melt the butter in a medium bowl
- 2
Add coconut sugar, egg, and vanilla and whisk until combined
- 3
Add almond flour, oats, baking soda, and salt to the bowl and whisk until combined
- 4
Fold in most of the chopped chocolate and most of the raspberries, saving some to sprinkle on top
- 5
Chill the dough for 30 minutes to 1 hour
- 6
Preheat the oven to 350F
- 7
Use a cookie scooper to scoop out 2 tablespoon cookie dough balls on a baking sheet lined with parchment paper
- 8
Press the remaining chopped chocolate into the tops of the balls and flatten the tops slightly
- 9
Bake for 10 to 12 minutes until the edges are golden brown
- 10
Remove from the oven and allow the cookies to cool on the pan for 15 minutes
- 11
Crush the remaining freeze-dried raspberries with the back of a spoon or fork into smaller pieces
- 12
Sprinkle the tops of the cookies with the crushed raspberries and salt
Tips
Chill the dough for the full hour if possible - this prevents spreading and creates chewier cookies with better shape.
Don't overbake - cookies should look slightly underdone in the center when you remove them as they'll continue cooking on the hot pan.
Save some chocolate chunks and raspberries to press on top before baking for a more attractive presentation.
Good to Know
Store in an airtight container at room temperature for up to 1 week.
Cookie dough can be made up to 2 days ahead and chilled, or scooped and frozen for up to 3 months.
Best served at room temperature. Can be warmed briefly in a low oven to restore chewiness.
Common Mistakes
Don't skip chilling the dough to avoid flat, overly spread cookies.
Don't overbake to avoid hard, dry cookies instead of chewy ones.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without almond flour?
Yes, substitute with all-purpose flour in a 1:1 ratio, though the texture will be less tender and they won't be gluten-free.
What if I can't find freeze-dried raspberries?
Use 1/3 cup fresh raspberries patted dry, or substitute with dried cranberries or other freeze-dried fruits for similar results.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.