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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut sugar, baking powder, and salt. Mix thoroughly to evenly distribute the dry ingredients.
In a separate small bowl, whisk together the egg, vanilla extract, almond extract, and unsweetened almond butter until smooth and creamy.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
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.
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).
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Sprinkle the tops of the cookies with a few sliced almonds for added crunch and presentation.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 136.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 706 mg | 54% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
