Healthy Raspberry Almond Torte Cookies
Indulge in the perfect blend of nutty richness and fruity sweetness with these Healthy Raspberry Almond Torte Cookies, a guilt-free treat that’s both delicious and wholesome. Made with nutrient-rich almond flour, naturally sweetened with coconut sugar, and filled with no-sugar-added raspberry jam, these cookies offer a delightful balance of flavor and healthfulness. The soft, tender almond-infused dough is accented with a hint of vanilla, while the sliced almonds on top add a satisfying crunch and elegant touch. Ready in under 30 minutes, these gluten-free, dairy-free cookies are perfect for a quick dessert, an afternoon snack, or even a party tray. Enjoy them fresh from the oven or store them for a week of healthier snacking!
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Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut sugar
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.25 cup Unsweetened almond butter
- 0.3 cup Raspberry jam (preferably no sugar added)
- 0.25 cup Sliced almonds
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, combine almond flour, coconut sugar, baking powder, and salt. Mix thoroughly to evenly distribute the dry ingredients.
Step 3
In a separate small bowl, whisk together the egg, vanilla extract, almond extract, and unsweetened almond butter until smooth and creamy.
Step 4
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
Step 5
Using a tablespoon or a cookie scoop, portion the dough into 20 equal balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 6
Use your thumb or the back of a spoon to press an indentation into the center of each ball of dough (being careful not to press all the way through).
Step 7
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Step 8
Sprinkle the tops of the cookies with a few sliced almonds for added crunch and presentation.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Nutrition Facts
| Serving size | (541.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2250.4 |
| Total Fat 154.9g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 927.7mg | 0% |
| Total Carbohydrate 195.4g | 0% |
| Dietary Fiber 34.6g | 0% |
| Total Sugars 136.7g | |
| Protein 67.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 705.9mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 855.3mg | 0% |
Source of Calories