Ingredients:

  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries (or frozen, thawed)
  • Sliced almonds, for topping (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer (about 3–5 minutes).
  4. Add the egg and vanilla extract to the butter mixture. Beat until well combined.
  5. Gradually add the dry ingredients into the wet mixture while mixing on low speed until just combined. Gently fold in fresh raspberries.
  6. Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets about two inches apart. If desired, top each cookie with sliced almonds.
  7. Bake in preheated oven for about twelve to fifteen minutes or until edges are lightly golden. The centers will appear soft but will firm up as they cool.
  8. Allow cookies to cool on the baking sheet for five minutes before transferring them to wire racks to cool completely. Enjoy your delicious Almond Raspberry Bliss Cookies!