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Name a better cookie combination than these Raspberry Chocolate Chip Cookies. I’ll wait. This is my favorite gluten free cookie to date. They’re soft, sweet, tart and just dance on your taste buds.
Almond + Oat Flour Magic
If you’ve checked out my previous desserts, you’ve probably noticed that I love baking with almond flour. It was tricky to use at first but now I prefer it over all-purpose flour.
Almonds have more nutrients than enriched flour so they’re a good swap if you’re prediabetic like myself. These Raspberry Chocolate Chip Cookies are made with almond flour and oat flour. Oat flour is just blended up quick oats. For the sugar, I use this unrefined cane sugar. I’ve been using that brand of Sucanat for recipes that require white sugar or brown sugar – it works as a substitute for both! If all you have access to is regular sugar, you can use that with no problm in this recipe.
Frozen raspberries are the way to go for this recipe. When using fresh raspberries they tend to start to thaw and then bleed into the batter. Then the cookies don’t look as pretty but I also feel like the raspberry flavor isn’t as detectable as you want it to be. I looove dessert that includes fruit. Raspberries not only pair great with chocolate but they’re rich in antioxidants AND low in sugar.
The Raspberry Chocolate Chip Cookies are perfect for Valentine’s Day! Your loved ones will swoon over you after trying these 😉
Raspberry Chocolate Chip Cookies
- 1 Egg
- ½ Cup Butter, melted and cooled
- ½ tbsp Vanilla Extract
- ⅔ Cup Coconut Sugar White sugar is fine also
- 2 Cups Almond Flour
- ½ Cup Oat Flour
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ Cup Chocolate Chunks
- ½ Cup Frozen Raspberries + ¼ Cup separated, for topping
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix the egg, melted butter, vanilla extract and coconut sugar. Whisk the almond flour, oat flour, baking soda and salt together. Pour the dry mix into the wet and mix until well incorporated.
- Fold the 1/2 cup of raspberries and chocolate chunks in.
- Use a 1.5tbsp scooper to scoop mounds of dough onto the baking sheet. Then press a raspberry a top each mound, flattening the cookie a little.
- Bake for 18-20 minutes. These cookies are delicate! Let them cool for at least 15-20 minutes before digging in.
- The raspberries will release some liquid so refrigerate the cookies after they've cooled completely.
- You can freeze the mounds to make fresh cookies later!
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