Raspberry Almond Bites
Raspberry Almond Bites are vibrant, bite-sized treats that combine nutty almond flour with fresh raspberries, creating a perfect balance of flavors and textures. These gluten-free cookies are easy to make and ideal for any occasion.
Ingredients
- 2 cups almond flour
- 1/3 cup coconut oil, melted and slightly cooled
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 1 cup fresh raspberries, gently washed and dried
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour and salt. Whisk to eliminate lumps.
- In a separate bowl, whisk together the melted coconut oil, honey, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms.
- Gently fold in the fresh raspberries.
- Using a small cookie scoop or your hands, form the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
Store in an airtight container at room temperature for up to five days. These bites freeze well for up to three months. Avoid refrigerating to maintain texture.