Almond Raspberry Coconut Delight Bites
Indulge your senses with these delightful Almond Raspberry Coconut Delight Bites. Soft, chewy, and lightly sweetened, these cookies boast the rich flavors of almonds and coconut, complemented by a burst of fresh raspberry. Perfectly paired with a warm cup of tea, these biscuits are a guilt-free treat, being grain-free, gluten-free, and free from refined sugars. Enjoy the harmonious blend of natural ingredients in each bite!
14
Servings
161
Calories
8
Ingredients
Ingredients
ground almonds
175 g
coconut flour
25 g
coconut oil
5 tablespoons (melted)
medium egg
1
honey
80 g (divided)
almond extract
1 teaspoon
baking powder
1 teaspoon
raspberries
100 g (fresh or frozen)
Instructions
1
In a large mixing bowl, thoroughly combine the ground almonds, coconut flour, and baking powder until evenly mixed.
2
In a separate bowl, whisk together 80g of honey with the egg, melted coconut oil, and almond extract until the mixture is smooth and well-blended.
3
Carefully incorporate the wet mixture into the dry ingredients, stirring continuously until a sticky dough is formed. Allow the dough to rest for 10 minutes to firm up slightly.
4
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
5
In a small saucepan over medium heat, combine the raspberries and remaining 2 teaspoons of honey. Gently heat while mashing and stirring the raspberries until they break down completely, forming a smooth consistency. Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally.
6
Divide the dough into 14 equal portions. Roll each portion into a ball and place them onto the prepared baking tray. Press each ball gently to flatten slightly, then use your thumb to make a small indentation in the center of each cookie.
7
Spoon the raspberry mixture into the indentations, filling each cookie's center to your liking.
8
Bake the cookies in the preheated oven for 8-10 minutes, until they are lightly golden.
9
Once baked, remove from oven and allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
10
Store the cooled cookies in an airtight container and refrigerate for up to 4 days to maintain their freshness.
Nutrition Information
12.5g
Carbs
3.4g
Protein
2.4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Almond Raspberry Coconut Delight Bites?
They are soft, chewy cookies made with ground almonds and coconut flour, featuring a fresh raspberry center.
Are these cookies gluten-free?
Yes, these bites are naturally gluten-free as they use almond and coconut flours instead of wheat.
Are these bites grain-free?
Yes, this recipe contains no grains, making it suitable for grain-free diets.
Do these cookies contain refined sugar?
No, these cookies are sweetened with honey rather than refined white sugar.
How many calories are in one Almond Raspberry Coconut Delight Bite?
Each cookie contains approximately 161 calories.
What is the carbohydrate content per serving?
Each cookie has 12.5g of carbohydrates.
How much protein is in each cookie?
There are 3.4g of protein per serving.
How much fiber do these cookies provide?
Each cookie contains 2.4g of dietary fiber.
Can I use frozen raspberries for this recipe?
Yes, you can use either fresh or frozen raspberries to make the center filling.
How many cookies does this recipe make?
The recipe is designed to yield 14 equal portions.
What oven temperature is required?
The oven should be preheated to 160°C (320°F).
How long do these cookies need to bake?
Bake the cookies for 8 to 10 minutes until they are lightly golden.
How should I store the finished cookies?
Store them in an airtight container in the refrigerator.
How long will these cookies stay fresh?
They can be refrigerated for up to 4 days.
Does this recipe contain eggs?
Yes, the recipe requires one medium egg as a binding agent.
What is the fat source in this recipe?
The primary fat sources are ground almonds and 5 tablespoons of melted coconut oil.
Why must the dough rest for 10 minutes?
Resting allows the coconut flour to absorb the moisture, which helps the dough firm up and become less sticky.
How do I create the indentation for the raspberry filling?
Roll the dough into balls, flatten them slightly, and use your thumb to press a small hole in the center.
How do I prepare the raspberry filling?
Gently heat raspberries with honey in a saucepan, mashing them until smooth, and simmer for 5 minutes.
Can I substitute the honey?
While honey is specified, you could potentially use maple syrup, though the texture and flavor may vary slightly.
Is there dairy in this recipe?
No, this recipe is dairy-free as it uses coconut oil instead of butter.
What type of almonds should I use?
The recipe calls for 175g of ground almonds, often sold as almond flour or almond meal.
Are these cookies suitable for a Paleo diet?
Yes, the ingredients (almonds, coconut, honey, egg) generally align with Paleo dietary guidelines.
What is the purpose of almond extract in this recipe?
The almond extract enhances and deepens the natural nutty flavor of the ground almonds.
Do I need to grease the baking tray?
It is recommended to line the baking tray with parchment paper to prevent sticking.
What is the texture of these bites?
They are soft and chewy with a moist fruit center.
Can I make these cookies vegan?
The recipe uses an egg; you would need an appropriate egg substitute and maple syrup instead of honey to make them vegan.
Is the raspberry sauce smooth or chunky?
The instructions suggest mashing the raspberries until they reach a smooth consistency during the simmering process.
What should I serve with these cookies?
They are perfectly paired with a warm cup of tea for a healthy snack or dessert.
How much honey is used for the raspberry sauce specifically?
The recipe uses 2 teaspoons of honey for the raspberry sauce, with the rest going into the cookie dough.