Raspberry Crumble Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

fresh raspberries

🥗Healthier: blueberries

💰Cheaper: frozen raspberries

Frozen raspberries are often less expensive and still flavorful.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Combine 1/2 cup of cold cubed butter, 1 1/4 cups of flour, 1/3 cup of sugar, a pinch of salt, 1/4 teaspoon of almond extract, and 1/2 teaspoon of vanilla in a food processor.

Pulse the mixture a few times until it becomes crumbly, resembling pea shapes.

Grease a 12-hole muffin pan with butter.

Press 2 tablespoons of the crumbly mixture into the base of each muffin hole.

Top each base with 2 teaspoons of raspberry jam, leaving a small border around the edges.

Crumble the remaining dough over the raspberry jam in each muffin hole.

Bake the cookies at 180°C (approximately 350°F) for around 18 to 20 minutes, or until golden.

Cool the cookies completely before removing them from the muffin pan, using a knife if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens