Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Happy February- the month of all things treats and chocolate! These super soft and gooey almond flour and oatmeal cookies loaded with chocolate and raspberries are here just in time for the perfect Valentine’s Day treat!
I absolutely love chocolate and raspberry together! One of my favorite combos for sure. I also love combining oats and almond flour- it makes for a soft, yet dense, nutty cookie. So good!
These are also made with coconut sugar, for a less processed cookie. Don’t get me wrong- a cookie is a cookie and this is still a treat, but I definitely feel better baking with these ingredients as opposed to their more refined alternatives 🙂
It’s important to allow these cookies to cool before enjoying (I know, waiting is the hardest part!), but they will be super fragile if you don’t! Trust me.
I haven’t tried these with frozen strawberries, but that could be delicious too! Let me know if you give that a try 🙂
These are perfect for anyone special in your life for V Day, or for a treat to yourself! I’ve got a “Galentine’s” party this weekend, and I will 100% be making these!
If you give these a try, let me know what you think by leaving a star rating and comment below 🙂 Have a great week friends! xo
Soft and gooey gluten free raspberry chocolate chip cookies!
1/2 cup butter, melted
3/4 cup coconut sugar
1 tsp vanilla extract
2 1/2 cups fine almond flour
3/4 cup gluten free rolled oats
1 tsp baking soda
1/2 tsp sea salt
1/2–3/4 cup chocolate chunks or chips
1/2 cup frozen raspberries
Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, whisk the melted butter with the coconut sugar, egg, and vanilla until very smooth.
In a separate bowl stir together the almond flour, rolled oats, baking soda, and sea salt until well-combined.
Pour dry ingredients into the wet ingredients and stir until a dough forms. Be patient- it may seem like there is not enough liquid at first but there is!
Gently fold in the chocolate chunks and raspberries with a spatula.
Spoon out about 2-3 tbsp of dough per cookie; use hands to gently shape and slightly flatten each cookie. Leave about 2 inches of space between each cookie on the parchment paper. Make sure most of the raspberries are pressed into the center of the cookies, and not the outer edges to avoid getting mushy!
Bake 12-13 minutes, then allow to completely cool, at least 20 minutes. Once completely cooled, store these in the refrigerator or freezer, as raspberries can add a decent amount of moisture to baked goods.