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
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Almond Oat Raspberry Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
Description
Soft and gooey gluten free raspberry chocolate chip cookies!
Ingredients
- 1/2 cup butter, melted
- 3/4 cup coconut sugar
- 1 egg
- 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
Instructions
- 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.
Michele
Can you substitute coconut oil for butter?
Mia Zarlengo
I haven’t tried it so I can’t say for sure, but I think it would work! Let me know if you try it!
Lina
Can I use a flax egg to make it vegan?
Mia Zarlengo
I haven’t tried it so I can’t say for sure!
Rita
Do you think I could use ghee instead of butter?
Mia Zarlengo
I personally find ghee to have a much stronger flavor, but if you enjoy it in baked goods it should work fine! It just may taste slightly different!
Annie
Could I make this as a one pan cookie skillet???
Mia Zarlengo
I haven’t tried it so I can’t say for sure, but it may work!
Dana
Way better than I was expecting. WOW. So good!!
★★★★★
Mia Zarlengo
Yay!! That’s so great to hear thank you Dana 🙂
Lindsey Keller
These cookies are insane! Just make them. 🙂 I also tried to make her OG choc chip cookie recipe + raspberries, but it was a lot more mushy than just following these ingredients. I think the oats help keep the cookie together. Regardless of the shape and texture, I’ll eat it! Haha!
★★★★★
Mia Zarlengo
Yes the oat is definitely necessary for that 🙂 But I’m so happy you loved these!!
Jordyn
I made these a few weeks back with the recipe above and was blown away. I made these again last night with butter and coconut oil (1/4 cup each) and subbed a flax egg. Equally delicious in terms of taste and texture with the coconut oil/flax egg for those asking 🙂
★★★★★
Adele
I made these cookies and they were seriously amazing!! I would highly recommend trying the recipe out! My coworkers loved them!
★★★★★
Mia Zarlengo
Yay!! Thank you Adele xoxo
Rita
These are absolutely incredible! The most moist cookies I’ve ever made and the raspberry is a perfect touch. Made them again for my parents and they couldn’t get enough. Don’t be afraid to use butter, it’s key!
★★★★★
Ashten
these cookies are incredible! I used coconut oil and a flax egg and they were amazing. I’ve never thought of putting raspberries in a cookie, but I’m so glad I did! MAKE THEM!!
★★★★★
Alexandra
These were so tasty!! I did strawberries but would probably be great with any berry. Turned out much more like a biscuit than a gooey/moist cookie, but made for a delicious breakfast treat 🙂 Made for a bunch of friends and they loved!!
★★★★
Kendall
Loved these. Chewy, gooey, so flavorful! We used salted butter because we like extra depth in baked goods and it interacted with the coconut sugar so well! Doubled the recipe on the first go and absolutely no regrets.
★★★★★
Skye
Do you thaw the raspberries? Or put them in frozen? We are making these this weekend!
Shannon
These are so easy to make and turn out amazing every time!! Definitely my new go-to cookie recipe
★★★★★
Jenna
Hi Mia! Can you you use raspberries that aren’t frozen?
Mia Zarlengo
I haven’t tried it but it should work! Just make sure to store them in the fridge as the berries add moisture 🙂
vivy
SO GOOD! made these vegan and subbed in vegan butter, flax egg, and mini chocolate chips (although i should’ve opted for the regular semi-sweet chocolate chips i had on hand but wanted to make these fully vegan) and they turned out great!!! they smell wonderful too!
★★★★★