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–+ servings
Gluten Free Almond Butter and Jelly Cookies

Gluten Free Almond Butter and Jelly Cookies

These chewy almond butter cookies are filled with generous amounts of dried raspberries and raspberry chocolate.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 16

Equipment

  • Mixing Bowl
  • Cookie Sheet

Ingredients

  • 1 1/4 cups brown sugar
  • 1/2 cup sugar
  • 1 cup Dairy Free butter, room temp
  • 2 eggs
  • juice of 1 orange
  • 2 tsp vanilla extract
  • 1 1/2 cups roasted almond butter
  • 1 cup dried raspberries
  • 1 1/2 cup raspberry chocolate
  • 1 1/2 cups Gluten Free 1.1 flour
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt

Instructions

  • Add your sugars and butter to a mixing bowl. Beat for 5 minutes until the butter is light and fluffy, and the sugars are completely incorporated.
  • Add the orange juice, vanilla, and eggs and mix to combine.
  • Next mix in your dried ingredients, stirring until just incorporated. Don't over mix.
  • Allow the dough to refrigerate for at least an hour.
  • Preheat oven to 350 degrees.
  • Spray your cookie sheet with baking spray. Scoop approximately 2" scoops and evenly distribute on cookie sheet making sure to leave space. These will spread.
  • Bake for 15 minutes or until lightly browned on top. Allow to cool.
  • Enjoy!
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