Raspberries may not spring to mind for most as a fall flavor, but growing up with a patch of ever-fruiting raspberry bushes have linked the taste and season in my mind. We were lucky enough to purchase a house with an established raspberry patch, so the fall tradition of picking them continues…as does the eternal question of what to do with a bumper crop. There are only so many batches of raspberry vinegar and jam one can make before it feels too routine, so I decided to mix it up a bit. I began working on this recipe during the summer crop, but didn’t get it right until now. A little raspberry glaze brings out the Halloween spirit in particular, too!
⅓ C. coconut oil
⅓ C. dairy-free butter
½ C. granulated sugar
½ C. brown sugar
1 t. vanilla
½ t. rose extract
1 flax gel egg, 3 ½ T. (recipe here)
½ t. salt
½ t. baking soda
1 ¾ C. flour (GF option here)
1 C. fresh raspberries
2-3 T. raspberry juice
1 C. powdered sugar
Prep time: 10-15 min
Cook time: 10-15 min
Yield: 18-24 cookies
-Preheat oven to 375 F.
-Combine the coconut oil, butter and sugars in a stand mixer until creamy.
-Add flax gel, then vanilla and rose extract and mix.
-Add salt, baking soda and flour, and mix until combined.
-Wash raspberries and place about half in a fine-mesh strainer and squeeze out juice into a bowl. Set aside.
-Spoon out enough dough to flatten into a rough circle about the size of your palm (~4”). Place 3-4 fresh berries in the center of the dough and fold edges up to create a “bulb.” Repeat with the remaining dough and berries.
-Bake for 10-15 min or until cookies are golden brown. Remove from oven and let cool for a few minutes before transferring to a wire rack.
-For the glaze, combine the raspberry juice with the powdered sugar and whisk until smooth. Drizzle over the cooled cookies and dig in!