Buttery Raspberry Crumble Cookies

Indulgent cookies featuring a rich buttery texture and sweet-tart raspberries, topped with a delightful crumble.

Scale

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1 cup all-purpose flour (or 1:1 gluten-free blend)

1 cup rolled oats (using certified gluten-free oats if necessary)

1 cup fresh or frozen raspberries, thawed if frozen

1/2 cup brown sugar

1 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

1 cup crumb topping (oats and flour mixed with butter and more brown sugar)

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Preheat your oven to 350°F (175°C).
Cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Gradually mix in the flour, oats, baking powder, and salt until just combined.
Fold in the raspberries and brown sugar carefully.
Form balls of dough and place them on a baking sheet lined with parchment paper, spaced about 2 inches apart.
In a separate bowl, mix the crumb topping ingredients until crumbly and sprinkle over each cookie ball.
Bake for 20-25 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

To enhance flavor, consider substituting coconut oil for butter or using coconut sugar instead of granulated sugar.