Description
Soft and gooey gluten free raspberry chocolate chip cookies!
Ingredients
Scale
- 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.