Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well before adding to the dough to prevent excess moisture.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and store it in the refrigerator for up to 24 hours before baking.

What can I use instead of oats?

If you don't have oats on hand, you can use finely chopped nuts or additional flour, but note that this will change the texture slightly.

Raspberry Crumble Cookies – Soft & Buttery Recipe

Name: Delightful Raspberry Crumble Cookies for Every Occasion
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup fresh raspberries; 1 cup all-purpose flour; 1 cup old-fashioned oats; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Optional: 1/2 cup chopped nuts (almonds or walnuts); Optional: 1/4 cup white chocolate chips; Optional: 1 tablespoon lemon zest

Delightful Raspberry Crumble Cookies for Every Occasion

Print Recipe

These Raspberry Crumble Cookies are the perfect blend of sweet and tart, with a delightful crumbly texture. Packed with antioxidants from fresh raspberries and heart-healthy oats, they’re a wholesome treat everyone will love.

Author: Mia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup fresh raspberries
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/2 cup chopped nuts (almonds or walnuts)
Optional: 1/4 cup white chocolate chips
Optional: 1 tablespoon lemon zest

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, gently mash the raspberries with a fork. Set aside.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, oats, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mashed raspberries gently. Do not overmix.
Drop spoonfuls of dough onto the baking sheet, spacing about 2 inches apart.
Bake for 12–15 minutes or until edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For best texture, ensure butter is softened (not melted). Chill sticky dough for 15 minutes before baking. Don’t overbake; cookies should be slightly soft in the center when removed.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg

Keywords: raspberry, crumble, cookies, oats, dessert, baking

Find it online: https://www.eatbrightly.com/raspberry-crumble-cookies-recipe/