Raspberry Almond Oatmeal Cookies
Soft, chewy, and bursting with fresh, fruity flavor, Raspberry Almond Oatmeal Cookies are a delightful twist on the classic oatmeal cookie. These cookies marry the nutty crunch of sliced almonds with the vibrant sweetness of fresh raspberries, creating a perfect balance of textures and flavors. Made with wholesome rolled oats, a touch of cinnamon, and a buttery base, they’re both comforting and indulgent. Easy to prepare in under 30 minutes, these cookies are perfect for afternoon snacks, dessert spreads, or even as a unique edible gift. Whether you enjoy them warm from the oven or paired with a cup of tea, these raspberry almond delights will quickly become a favorite in your cookie rotation.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams light brown sugar
- 50 grams granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 150 grams rolled oats
- 60 grams sliced almonds
- 120 grams fresh raspberries
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy (around 2-3 minutes).
Add the egg and vanilla extract to the bowl and mix until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Stir in the rolled oats and sliced almonds, folding gently to ensure even distribution.
Carefully fold in the fresh raspberries, taking care not to crush them too much. The dough will be sticky.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Remove the cookies from the oven and let them cool on the baking sheets 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 3 days.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 369.3 g | 134% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 158.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 436 mg | 34% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1647 mg | 35% | |
*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.
