Raspberry Crumble Cookies
Delightful cookies that combine the tartness of fresh raspberries with a buttery, crumbly texture, making them a perfect treat for any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs Use room temperature.
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries Gently fold in to maintain shape.
For the Crumble Topping
- 1 cup oat flour (or blended oats) For the crumble.
- 1 cup rolled oats
- 1/4 cup brown sugar For the crumble topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
Crumble Topping and Baking
- To prepare the crumble topping, mix the oat flour, rolled oats, and brown sugar in a separate bowl until well combined.
- Scoop out portions of the cookie dough and place them on the prepared baking sheet, spacing them about two inches apart.
- Use your fingers to sprinkle the crumble topping over each cookie.
- Bake for 12-15 minutes or until the edges turn lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve warm or let cool completely for a decorative plate. Pair with vanilla ice cream or whipped cream for extra indulgence. Can sandwich two cookies with yogurt or cream cheese frosting for a twist.