Buttery Raspberry Crumble Cookies
Ingredients
- 2 cups All-Purpose Flour Substitute with gluten-free flour blend for lighter bite
- 1/4 teaspoon Kosher Salt Regular salt works if kosher is unavailable
- 3/4 cup Granulated Sugar Coconut sugar can be used for lower glycemic index
- 1 cup Cold Unsalted Butter Vegan butter can be used for a dairy-free version
- 1 teaspoon Vanilla Extract Almond extract is a lovely alternative
- 1/2 teaspoon Almond Extract Feel free to omit or double down on vanilla
- 1 teaspoon Raspberry Jam Can be swapped for strawberry or mixed berry jam
- 1 batch Additional Crumble Mixture Made from the same base ingredients
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a large bowl, mix the all-purpose flour, kosher salt, and granulated sugar.
- Cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs.
- Add in the vanilla and almond extracts, mixing just until combined.
- Set aside half of the mixture for the crumble topping.
- Press the remainder of the dough into the bottom of a greased baking dish.
- Spread the raspberry jam evenly over the dough.
- Crumble the remaining dough on top of the jam filling.
- Bake for 25–30 minutes or until golden brown.
- Let them cool before cutting into squares or cookies.