Gluten Free Raspberry Chocolate Chip Cookies (Dairy Free)

Rich chocolate and tart raspberries come together beautifully in these chewy Gluten Free Raspberry Chocolate Chip Cookies. They are also dairy free and refined sugar free, all while being easy to make with simple ingredients.

Move over strawberries, there's a new combo in town! 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. I tested this recipe upwards of 5 times to get it just right and the result is a soft and chewy chocolate chip cookie with hits of tart raspberries for a fun twist on a classic.

Love the fruit and chocolate combo? Try my Gluten Free Blueberry Chocolate Chip Cookies.

Why You'll Love These Gluten Free Raspberry Chocolate Chip Cookies

• A little healthier: as someone with a chronic illness, diet is so important. I don't want to give up eating delicious food though, so I create recipes that are lower sugar, less inflammatory, and more nutrient dense, like these gluten free chocolate chip cookies. They are also dairy free, nut free, corn free, and soy free.
• Lower sugar: made without refined sugar and using about half of the added sugar that most cookie recipes call for, these cookies won't tank your blood sugar.
• Easy to make: mix, refrigerate, bake, eat. It's that simple, baby!
• Tested for moisture balance: raspberries add flavor without making cookies soggy or cakey.

Gluten Free Raspberry Chocolate Chip Cookie Ingredients

• Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
• Tigernut flour: a nut free alternative to almond flour that adds sweetness and helps the texture. You can use almond flour, if tolerated.
• Tapioca starch: a tablespoon or two of starch in gluten free baking helps keep the texture light.
• Dairy free butter: keep this recipe dairy free by using a plant based butter alternative. You can also use regular butter if tolerated or coconut oil.
• Coconut sugar: a lower glycemic index, refined sugar free sweetener that adds a rich flavor to these chocolate and raspberry cookies and keeps them chewy.
• Eggs: 1 whole egg and 1 egg yolk yields a rich and gooey cookie without being cakey.
• Chocolate chips: I've linked an allergy friendly brand, but use a refined sugar free brand to keep this recipe fully refined sugar free. Something like HU Kitchen is a great option.
• Raspberries: fresh or frozen raspberries work. You just want to make sure your raspberries are torn into smaller pieces. If using frozen, mash them lightly to break them apart.
• Baking powder, baking soda, vanilla extract, salt: some extra flaky sea salt is also a must for topping these cookies off!

How to Make Raspberry Chocolate Chip Cookies:

• Line a large cookie sheet with parchment paper and set aside.
• Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
• Beat together butter or coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
• Add the eggs and vanilla and beat until smooth.
• Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.

• Fold in the chocolate chips and raspberries until just combined.
• Use a medium or large cookie scoop to scoop the dough onto the prepared baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
• When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. Place some of the cookie dough balls on a parchment lined baking sheet 2 inches apart.
• Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done. Sprinkle with flakey salt if desired as soon as they come out of the oven.
• Let cool for a couple minutes before transferring to a wire rack to finish cooling. Bake in batches, leaving any remaining dough in the fridge until ready to bake.

Substitutions and Variations

• Tigernut flour: almond flour also works, if tolerated.
• Butter: coconut oil also works, just be sure all ingredients are at room temperature.
• Coconut sugar: I have not tested any other sugars in this recipe as I always bake with unrefined sugar. If you try them, leave a comment letting us know how it went.
• Raspberries: You can use strawberries if you prefer, make sure to dice them up into smaller pieces.
• Chocolate chips: I love using dark chocolate chips, but semi-sweet will also work. White chocolate and raspberry is another famous combo, so feel free to use white chocolate chips or a mix of dark and white.

Tips for Soft & Chewy Raspberry Chocolate Chip Cookies

• Measure flour properly! Scoop the flour into the measuring cup and level it off. If you use the measuring cup to scoop, you end up with packed flour and too much flour which result in dry cookies.
• Don't over-mix! When adding the dry ingredients, use a spatula to fold them in until you have some flour streaks left. Then add your chocolate chips and berries and fold in until just mixed. Over-mixing will throw off the texture of the cookies.
• Refrigerate the dough: chilling the dough is essential as it helps the flavor develop, prevents excess spreading, and keeps the cookies chewy.
• Make them look good: the trick to gorgeous chocolate chip cookies is adding extra of your toppings on top of each cookie dough ball. Once you've scooped your cookie dough, add some extra chocolate chips. Right when the cookies come out of the oven, add some raspberry pieces (this helps keep the color vibrant). If you want those pools of chocolate, use chopped bar chocolate or something like HU chocolate gems.
• Don't over bake them:​ it can be tempting to bake cookies until they are firm, but they will keep cooking even when taken out of the oven as they cool. So for chewy cookies, make sure to take the cookies out before they seem done. The edges should be set, but the centers should seem underdone.
• Shape them: for the perfect cookie, use a round cookie cutter or glass to shape them as soon as they come out of the oven. When the cookies are hot, they are malleable and you can use a circular shape to fix imperfections.

Serving and Storage

These cookies are fantastic year round since they can be made with fresh or frozen raspberries. They are perfect for Valentine's Day or for a Galentine's celebration. Serve warmed slightly with a scoop of vanilla ice cream.

Store these raspberry chocolate cookies in an airtight container at room temperature or in the fridge for up to 5 days. You can also freeze these cookies for up to 3 months.

 

FAQ

More Delicious Gluten Free Chocolate Chip Cookies

If you want to indulge, then you have to try my Thick & Chewy Gluten Free Chocolate Chip Cookies.

For a fun twist, try my Gluten Free Browned Coconut Butter Chocolate Chip Cookies.

My favorite fall cookies are my Gluten Free Chocolate Chip Pumpkin Cookies.

If it's Christmas time, then give my Gluten Free Cranberry Chocolate Chip Cookies a go.

​And for summer, my Gluten Free Blueberry Chocolate Chip Cookies are delicious!

If you try these gluten free and dairy free raspberry chocolate chip cookies, leave a rating and review below. Be sure to tag me on social media if you try them!