These gluten free raspberry chocolate chip cookies are the perfect rich chocolate and sweet fruit combo! They are easy to make and allergy friendly.
Honestly, chocolate goes with almost anything, but chocolate and raspberry is one of my favorite combos. I love raspberries more than strawberries, so my pick is always a raspberry-chocolate combo over a strawberry-chocolate one. And these cookies are the perfect combo in my humble opinion.
You can use fresh or frozen raspberries in this recipe, I’ve tested both. I love making these when fresh raspberries are in season, but this is also an amazing recipe to save for Valentine’s day. You just want to make sure your raspberries are torn up in smaller pieces. If using frozen, just mash them lightly to break them apart.
These cookies are made with a mix of gluten free flours, coconut sugar, vegan butter (but you can always use regular!), and an egg. You’ll fold in your raspberries and chocolate chips of choice, but my favorite is dark chocolate. So, how do you make these cookies?
Dry Ingredients: Gluten free flour, tigernut or almond flour, coconut sugar, baking powder, salt, raspberries, chocolate chips.
Wet Ingredients: Vegan or regular butter, egg, vanilla extract.
How to make raspberry chocolate chip cookies:
-Beat together the butter and sugar. Add the egg and vanilla extract to combine.
-Gently mix in the dry ingredients.
-Fold in the chocolate chips and raspberries.
-Bake, cool, eat!
Gluten Free Raspberry Chocolate Chip Cookies
Ingredients
- 1/2 cup dairy free butter softened
- 1/2 cup coconut sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 3/4 cup 1:1 gluten free flour
- 1/2 cup sifted tigernut flour or almond flour
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup fresh or frozen raspberries
Instructions
- Beat together the the softened butter and coconut sugar for a couple minutes, until fluffy and lighter in color.
- Add the egg and vanilla extract and beat to combine.
- In a small bowl, whisk together the flours, baking soda, and salt. Add to the wet ingredients and mix until just combined.
- If using fresh raspberries, use your hands to gently tear them into pieces. If using frozen raspberries, smash them to break them up a bit. You want to avoid smooshing either berries.
- Fold the chocolate chips and raspberries into the dough and place in the fridge for 10 minutes.
- Preheat oven to 350F.
- Using a tablespoon size scoop, place balls of cookie dough 2 inches apart on a parchment lined baking sheet. You will have to bake in batches. Bake the cookies on the middle rack for 10-13 minutes until edges are set and tops are beginning to golden.
- Remove cookies from the oven and let sit for 10 minutes before transferring to a wire rack to finish cooling.
