Continuing with this weeks theme of red and pink and chocolate, I present to you these Sugar Free Raspberry Sugar Cookies! A very delicious contradiction.
I love having a good variety of sweet treats ready to go in my freezer because I’m a firm believer in dessert everyday. You better believe that after dinner, there’s SURE to be some kind of healthy treat going down in my house. I try to keep some sugar-free things in my sweet stores to keep my sugar levels in check and this sugarless cookie is probably my favorite one so far!
This is basically a sugar cookie studded with dried raspberries to give it a nice added (natural) sweetness and a bit of tartness too. The cookies are rolled in extra Lakanto to give it a nice little crisp to contrast the chewy center, but that’s totally optional if you want a quicker prep. And, as I’ve said many times (like here and here and here) I love spiking my sweets with some collagen because it adds a little protein and keeps me feeling fuller afterwards and this baked good is no different. I do, however, provide a substitute if you prefer to leave out the collagen. Feel free to swap Lakanto for any other granular sugar you like, when I’m not using Lakanto, I like coconut sugar.
paleo, gluten/grain free, keto, dairy free, low carb
If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna
Sugar Free Raspberry Cookies
paleo, gluten/grain free, keto, dairy free, low carb
These cookies are the perfect sugar free sweet treat. These sugar cookies are studdend with dried raspberries to give an extra bit of sweetness and a hit of tartness. These are super easy to make and in just one bowl! Feel free to use your favorite granular sugar.
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Ingredients
Wet Ingredients
- 1/2 cup Lakanto or coconut sugar, or other sugar free sweetener
- 1/4 cup coconut oil melted and cooled
- 1 egg
- 1 tsp vanilla
Dry Ingredients
- 1 cup almond flour
- 1/2 cup collagen or sub with additional 4 tbsp almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dried raspberries
Instructions
Preheat oven to 350 and prepare baking sheet by lining with parchment paper.
In stand mixer or by hand, beat together all the wet ingredients except the vanilla. Once it's well combined and fluffy add the vanilla and mix again.
Add all the dry ingredients (except raspberries) to wet and mix until just well combined.
Stir in raspberries.
Scoop balls of dough and roll in additional Lakanto (optional) and place onto parchment or silpat lined baking sheet about 2 inches apart.
Bake for 10 mins or until the edges just start to turn golden brown and remove from oven. Let cool on baking sheet 5 mins and then transfer to cooling rack. Cookies will firm up once cooled so be sure not to over bake.
Recipe Notes
Store these in airtight container. These will be stay soft and chewy for a few days. Afterwards move to freezer!
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