Description
Delicious gluten-free cookies that are soft, slightly tangy, and perfect for summer, featuring fresh raspberries.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Optional: 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk gluten-free flour, baking soda, baking powder, and salt until even.
- In a large bowl, beat softened butter with brown sugar until creamy and slightly fluffy. Add egg and vanilla, and beat until combined.
- Gradually mix the dry ingredients into the wet mixture until the dough comes together.
- Gently fold in raspberries and white chocolate chips if using with care.
- Scoop tablespoon-sized balls onto the prepared baking sheet, spacing them about 2 inches apart. Press them gently to flatten slightly.
- Bake for 10–12 minutes, until the cookies show light golden edges and a slight set on top.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
These cookies can be frozen for up to 3 months. Reheat for 10–15 seconds in the microwave or 3 minutes at 325°F.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg