These healthy raspberry lemon cookies are a tasty springtime dessert. They are low in sugar and have a soft texture!
Hellloooo spring, it's nice to see you again. This week it has been above 35 degrees for most of the time and you can definitely feel the spirit of spring in the air. I don't know what it is about springtime that makes me want all things lemon, like these raspberry lemon cookies and these gluten free blueberry lemon muffins. If anyone knows the answer, DM me.
These healthy raspberry lemon cookies remind me of springtime with their lemony flavor, sweetness from the white chocolate and tartness of the raspberries. If you wanted to swap out regular semi-sweet chocolate chips for the white chocolate, I think these raspberry cookies would taste amazing.
How to Make Raspberry Lemon Cookies
The basis for this cookie is pretty simple. You essentially want to combine the wet ingredients then the dry ingredients and mix the two. You will need an overly ripened banana for this recipe (you can't really taste banana in the finished product) and zest of half a lemon.
If you don't have a zester, I highly recommend picking one up! They are cheap and work wonders when cooking/baking! Here is an amazon link to one like I have.
I haven't tried this recipe with frozen raspberries. If you do, I would suggest decreasing the amount of liquid in the recipe because the frozen raspberries will thaw out when baking them.
Ingredients
- White Whole Wheat Flour: I use this type of flour a lot in my recipes. It has a similar nutritional value to whole wheat flour, but isn't as dense.
- Lemon zest: I tried this healthy raspberry lemon cookie recipe using lemon juice and they were a bit too bitter for my liking. The lemon zest gives it just the right amount of lemon and tartness you would expect.
- Raspberries: I quartered half a cup of raspberries with a knife. You could also gently pull the raspberries apart if you want. The key is not to over-mix the raspberry cookie batter after adding in the raspberries.
- White chocolate chips: You can use dark chocolate chips or semi-sweet chocolate chips here too. I think the white chocolate gives the raspberry lemon cookie the sweetness it needs.
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Healthy Raspberry Lemon Cookies
- Total Time: 21 minutes
- Yield: 16 cookies 1x
- Diet: Low Calorie
Description
These healthy raspberry lemon cookies are a tasty springtime dessert. They are low in sugar and have a soft texture!
Ingredients
- ⅓ cup coconut oil, melted
- 1 overly ripened banana
- 1 egg
- ½ lemon zested
- ¼ tsp vanilla extract
- ¼ cup sugar (can use coconut sugar)
- 1 ¼ cup white whole wheat flour
- ¼ tsp salt
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ½ cup raspberries, quartered
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 350F and lightly spray cookie sheet with cooking oil.
- In a medium bowl, mash ripened banana using the back of a fork. Add in melted coconut oil and egg, mix to combine using fork or whisk until smooth. Add in lemon zest, vanilla, sugar and stir until incorporated.
- In a larger bowl, mix in white whole wheat flour, salt, baking powder and baking soda.
- Slowly pour the wet ingredients into the dry ingredients and mix using a spatula or wooden spoon. When it's fully mixed, fold in raspberries and white chocolate chips. Do not overmix - the raspberries are delicate and just need to be folded in the batter a few times.
- Using a small cookie scooper or a tablespoon, scoop out cookies onto sheet pan. Bake at 350 for 16 minutes. Let them cool for 5 minutes before consuming.
Notes
If using whole wheat flour, replace 1.25 cup with 1 cup.
Have not tried with frozen raspberries, but my advice would be to make sure they are thawed and dried out before putting them into the batter or else it will be too wet.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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