I can’t emphasize enough how delicious these Raspberry Chocolate Chip Cookies are! They’re soft, chewy, chocolatey and filled with fresh raspberries, making them better than any other chocolate chip cookie ever!
They’re also completely vegan and gluten-free, which means you can #treatyoself without feeling too guilty, right?! ?
Raspberry Chocolate Chip Cookies (V/GF)
Stepping up your cookie game is as simple as throwing some raspberries in them! These cookies are soft, chewy and filled with chocolaty raspberry deliciousness!
Ingredients:
• 1/2 cup coconut oil
• 1 cup coconut sugar
• 1/4 cup almond milk, unsweetened
• 1 tbsp vanilla extract
• 1 cup gluten free all purpose flour
• 1 cup almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup dark chocolate chips
• 3/4 cup fresh raspberries, cut into halves
Instructions:
1. With an electric mixer, beat the coconut oil and coconut sugar together until smooth. Then add the almond milk and vanilla. Mix until combined.
2. In a separate bowl mix both flours, baking soda, baking powder and salt.
3. Combine the wet and dry ingredients, then gently fold in the chocolate chips and then the raspberries.
4. Let mixture chill covered in the refrigerator for about 20-30 minutes. Chilling the dough will make the cookies extra soft and chewy!!
5. Preheat oven to 350 degrees F and line one or two baking sheets with parchment paper. Set aside.
6. Roll the cookie dough into balls (2 tbsp worth) and place them on the prepared pan(s). Should make about 18 cookies.
7. Bake until slightly golden and firm, about 9-12 minutes. They maybe seem like they should bake longer but under-baking is the key to soft cookies! After cooling they’ll be perfectly easy to handle and absolutely delicious!
8. Let cool slightly before serving and ENJOY!!
