Jumbo Raspberry Cookies

Jumbo Raspberry Cookies

Directions: 10 minutes
Cook time: 50 minutes
Servings: 12 cookies
Allergens: Eggs, Wheat and triticale,
Plan ahead Vegetarian


  • 180 ml (¾ cup) sugar
  • 125 ml (½ cup) all-purpose flour
  • 60 ml (¼ cup) whole wheat flour
  • 30 ml (2 Tbsp) ground flaxseed
  • 5 ml (1 tsp) baking powder
  • 1 egg, beaten
  • 500 ml (2 cups) raspberries, fresh or frozen


  • Pie plate
  • Large bowl
  • Wooden spoon


  1. Preheat oven to 350°F (180°C) and place the rack in the centre of the oven.
  2. Grease a 25 cm (10 in) pie plate and dust with flour. Set aside.
  3. In a large bowl, mix all the ingredients except the raspberries using a wooden spoon.
  4. Smooth the dough out to cover the pan.
  5. Add the raspberries and press delicately across the surface of the dough.
  6. Bake for about 50 to 55 minutes, or until the crust is golden brown.


Meal planning

  • Two or one! A fast and easy dessert for a weeknight meal and the next day’s lunchbox too!


  • If you don’t have a pie tin, any baking dish (round, square or rectangular, made of metal, ceramic or glass) can be used.