Gluten Free Raspberry Chocolate Chip Cookies
Just make these cookies! The perfect mix of raspberry and chocolate in cookie form. Gluten and dairy free.
Servings 18 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.