Raspberry Almond Cookies – a delicious recipe with Almonds, Oats, Whole Wheat Flour, Ground Cinnamon, u00bc, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Using a food processor, process the almonds into a crumbly flour. Add the oats to the almonds and process again until floury. Add the flour, cinnamon, and salt and process to combine. Add oil and syrup and process until well blended. Dough will be slightly sticky.
3
Scoop the mixture by teaspoonfuls and roll into walnut-size balls (1-1/2 inch diameter). Place each ball onto an ungreased cookie sheet. Use your thumb to make a small crater on the top of each cookie. Fill each crater with a heaping 1/4 teaspoon of the fruit spread.
4
Bake for 15 minutes, or until the brown slightly. Let them rest on sheet for a minute. Transfer cookies to a cooling rack or they may be eaten warm.
5
Tip: For a variation, substitute the raspberry fruit spread for any other flavored fruit spread.
741
kcal
Calories
50
g
Fat
65
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Whole Or Sliced Almonds, 1 cup Traditional Rolled Oats, 1 cup Whole Wheat Flour, 1/2 teaspoons Ground Cinnamon, and more.
Yes, Raspberry Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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